For Filling:1. Heat oil in large saute pan (medium heat), add mustard seeds and ginger.2. Once seeds begin to pop, add onions and cook for 4 minutes.3. Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6 to 7 minutes, cool and fold in cooked potatoes.4. When cooled, add cilantro and reserve.For Dough:1. Mix flour and salt. Add toasted cumin seeds and butter or ghee. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.2. Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass). Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork.3. Deep-fry in 350 F. oil or bake in 400 F. oven for 23 to 25 minutes. Serve with mint or coconut chutney.
*For a denser consistency, substitute potato flour.Source: Idaho Potato Commission
Please note that some ingredients and brands may not be available in every store.
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