¼ cup blanched green peas
3 medium potatoes, boiled and peeled
1 tbsp coriander seeds
1 tsp cumin seeds
2 tsps oil
1 tsp finely chopped ginger
1 chopped green chilli
Salt to taste
¼ tsp garam masala powder
1½ cups + 2 refined flour (maida)
2 tbsps ghee
¼ tsp carom seeds (ajwain)
Green chutney to serve
Dry roast coriander seeds and cumin seeds until they become fragrant. Then, coarsely grind them.
In a non-stick pan, heat some oil. Add ginger and green chili, and saute for a few seconds. Then, add green peas and mashed potatoes, and mix well.
Add the coarsely ground spice mixture, salt, and garam masala powder. Mash the mixture using a masher.
Transfer the mixture onto a plate, and allow it to cool to room temperature.
To prepare the dough, take 1½ cups of refined flour on a plate. Add ghee, carom seeds, salt, and half cup of water. Knead the mixture until it forms a stiff dough. Cover it with a damp muslin cloth and set it aside for 10-15 minutes.
For the slurry, take the remaining refined flour in a small bowl and add 3-4 tbsps of water. Mix until a smooth paste is formed.
Grease your work surface lightly with oil. Take a portion of the dough and roll it into a thin sheet. Trim the edges to shape it into a rectangle.
Place a portion of the stuffing on the top side of the rolled sheet. Make vertical slits at regular intervals on the bottom side. Starting from the top, roll it down and bring the two edges together to form a ring, sealing it with the slurry.
In a kadai, heat enough oil. Carefully slide in the rings a few at a time and deep-fry them on low heat until they turn golden brown and crisp. Drain them on absorbent paper.
Arrange the fried rings on a serving plate and serve them hot with green chutney!