Matar potli (deep-fried pastry pouches stuffed with spicy peas)
2 tbsp oil, plus extra for deep-frying
1 small onion, finely chopped
50g frozen green peas, thawed and slightly crushed
A pinch of finely chopped green chillies
A pinch of finely chopped ginger
1 tsp red chilli powder
pinch amchur (dry mango) powder
1/2 tsp garam masala powder
100g maida (refined flour)
1 tbsp ghee (clarified butter)
To prepare stuffing, heat 2 tbsp oil in a pan. Add onion and sauté over high heat until translucent. Add crushed peas, green chillies, ginger and salt. Mix and cook over low heat for 3-4 minutes. Add red chilli, amchur and garam masala powders, mix well and leave to cool.
Meanwhile, sieve maida and salt together. Add ghee and enough water to make a stiff dough.
Divide dough into 12 portions and roll each into a ball. Flatten balls between your palms then roll out into 3mm-thick discs. Dampen one side of discs with no more than a couple of drops of water and place portions of stuffing in centre. Pleat and bring edges together over stuffing, twisting slightly to seal.
Heat oil for deep-frying over a medium heat. Carefully drop potlis into oil and deep-fry until golden brown and cooked through. Remove, drain on kitchen paper and serve hot with spicy green chutney and tomato ketchup.