For the dough
4 cups all-purpose flour
1 pinch of salt
3/4 cup melted butter
For the filling
1/4 cup sweet potato puree
1/2 teaspoon mustard powder
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated ginger
1 teaspoon turmeric
2 teaspoons ground cumin
1/2 teaspoon coriander
5 cooked and mashed sweet potatoes
1/2 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 pinch of salted lime zest
For frying
vegetable oil
For the dough
4 cups all-purpose flour
1 pinch of salt
3/4 cup melted butter
For the filling
1/4 cup sweet potato puree
1/2 teaspoon mustard powder
1 small onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated ginger
1 teaspoon turmeric
2 teaspoons ground cumin
1/2 teaspoon coriander
5 cooked and mashed sweet potatoes
1/2 teaspoon garam masala
1 tablespoon chopped fresh cilantro
1 pinch of salted lime zest
For frying
vegetable oil
Mix the flour, salt, and butter
Add about 1/2 cup warm water
Knead until a smooth dough forms
Let it rest for 2 hours or overnight, wrapped in plastic film
Prepare the filling: Simmer the sweet potato puree with mustard powder
When it starts to bubble, add the onion
Fry until golden
Add the garlic and ginger
Fry quickly and add the turmeric, cumin, coriander, and salted lime zest
Add the mashed sweet potatoes and mix
Cover the pan and cook over low heat for about 3 minutes
Add garam masala, chopped cilantro, and salted lime zest
Season with salt, mix, and let it cool
On a smooth surface dusted with flour, roll out the dough to about 12 cm diameter
Cut each round in half and shape into a cone
Place some of the prepared filling inside and close well
Let it sit on a damp cloth
Fry in hot oil over low heat, little by little, until golden brown on both sides.
