INDIAN SUB-CONTINENT | EUROPE
½ cm cinnamon 2 black peppercorns 1 green cardamom 1 clove ½ tsp cumin seeds ½ tsp fennel seeds 1 tsp coriander seeds 1 tsp pomegranate seeds 1 tsp mango powder
400 g white wheat flour 250 ml kefir / yoghurt 50 g hazelnuts, ground 2 tbsp rapeseed oil 1 tsp ajwain / lovage seeds Salt, pinch
Filling – Meat
400 g meat, minced 200 g onion, sliced thin 45 g garam masala 30 ml olive oil / rapeseed oil 10 g black pepper Salt, large pinch
Carmelise onions in oil over a low heat for 30 minutes, increase heat, add meat, brown. Season with spices, pepper and salt, leave to cool.
Filling – Vegetable
350 g potatoes, boiled, peeled, mashed 150 g green peas 30 g garam masala 2 cm ginger 1 green chilli 1 tsp cumin seeds, whole Asafoetida, pinch Red chilli powder, pinch Salt, pinch
Blend chilli and ginger with a little water into a paste. Work paste, asafoetida, chilli powder, cumin seeds, garam masala and salt into the mashed potatoes. Add peas.
Combine flour, kefir, 1 tablespoon of oil and salt, form into a dough, add seeds. Coat dough in remaining oil, place in a bowl, cover with clingfilm. Rest dough in refrigerator for an hour, cut into 30 g pieces, shape into balls, roll each to a diametre of 10 cm, cut in half, fold into a cone, stuff with some of the filling, seal. Deep fry at 190ºC.