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Potato Filled Pastries Recipe
|Russet potato||1 Large|
|Salad oil||2 Tablespoon|
|Black mustard seeds/Yellow mustard seeds||1⁄2 Teaspoon|
|Onion||1 Medium, finely chopped|
|Grated ginger/0.25 teaspoon ground ginger||1 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Peas||2⁄3 Cup (10.67 tbs) (Fresh Or Frozen)|
Serving size: Complete recipe
Calories 1614 Calories from Fat 933
% Daily Value*
Total Fat 104 g160.4%
Saturated Fat 37.8 g189.2%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 1715.6 mg71.5%
Total Carbohydrates 160 g53.3%
Dietary Fiber 27.7 g110.7%
Sugars 15.4 g
Protein 28 g55.4%
Vitamin A 14.9% Vitamin C 105.4%
Calcium 12.3% Iron 24.7%
*Based on a 2000 Calorie diet
Peel potato and cut it into quarters.
Place in small pan and add water to cover.
Bring to a boil over high heat, then reduce heat and boil gently, partially covered, until tender.
Drain well, let cool, then cut into 1/2 inch cubes.
Heat the 2 tablespoons oil in a wide frying pan over medium heat.
Add mustard seeds and stir gently until they begin to pop.
Add onion, ginger, coriander, cumin, and turmeric.
Cook, stirring occasionally, until onions are soft.
Mix in potatoes, peas, and salt.
Sprinkle with water, cover, reduce heat to very low, and cook until potatoes are soft.
Remove from heat and set aside.
On a floured board, shape dough into a log, then cut it into 24 equal pieces.
Flatten one piece and roll into a 3 1/2 inch circle.
Spoon filling over half of circle, and fold other half over filling to form a half moon.
Pinch edges together to seal firmly.
Repeat with remaining dough and filling.
Pour oil into a wok or deep pan to a depth of 1 inch and heat to 375° on a deep frying thermometer.
Fry 2 or 3 pastries at a time, carefully turning once, until they are golden brown on both sides .
Remove with a slotted spoon and drain on paper towels.
Keep hot on a baking sheet in a warm oven while preparing remaining pastries.
Makes 2 dozen pastries.
In a medium size bowl, mix 1 1/2 cups unbleached all purpose flour and 1/4 teaspoon salt.
With a pastry blender or 2 knives, cut in 4 tablespoons butter or margarine until mixture resembles coarse crumbs.
Stirring with a fork, add 6 to 7 tablespoons cold water, a little at a time, until dough becomes stiff.
Turn dough out onto a floured board and knead just until smooth.
Shape it into a ball and flatten.
Cover with plastic wrap until ready to use.