From: finch emily
Steam or boil the cauliflower and potatoes; drain.
- 2 c. potatoes
- 1 c. cauliflower
- 1 c. peas
- 1/2 c. tomatoes
- 1 tsp each of cumin, coriander, tumeric, curry, and chili powder
Saute them in oil with the spices.
Add the tomatoes and peas.
Mix well and continue to saute until thick enough to stuff into the
dough as a filling.
When finished, take off heat, mix and let cool.
Mix the flour and salt with the oil; add enough water to make a dough.
- 2 c. white and/or whole wheat flour
- water 1/2 to 1 cup (or enough to make a dough)
- 1 tsp. salt
- 1/4 c. vegetable oil
Make golf ball sized balls out of the dough and roll them flat with
a rolling pin or use your hands to flatten them.
Stuff the filling inside, then close tightly like a turnover for frying.
Fry in oil, flipping occasionally until light brown.