Flour:
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons melted butter
1/3 cup plain yogurt
Water
Frying oil
Filling of legumes:
2 tablespoons olive oil
1 small onion finely chopped
1 minced garlic clove
1/2 teaspoon ground ginger
1/2 teaspoon fresh cilantro chopped
To taste, black pepper
1/2 cup cooked and mashed potato
1/4 cup cooked and diced carrots
1/4 cup canned and drained green peas
1 teaspoon salt
2 tablespoons lemon juice
Flour:
2 cups all-purpose flour
1 teaspoon salt
4 tablespoons melted butter
1/3 cup plain yogurt
Water
Frying oil
Filling of legumes:
2 tablespoons olive oil
1 small onion finely chopped
1 minced garlic clove
1/2 teaspoon ground ginger
1/2 teaspoon fresh cilantro chopped
To taste, black pepper
1/2 cup cooked and mashed potato
1/4 cup cooked and diced carrots
1/4 cup canned and drained green peas
1 teaspoon salt
2 tablespoons lemon juice
To make the dough, sift together flour and salt
Add melted butter, plain yogurt, and enough water to obtain a firm dough
Knead until smooth and elastic
Roll out thinly over a floured surface
Cut into circles of about 8 cm in diameter
Place 1 tablespoon of filling in the center of each circle, leaving the edges free
Dip the edges with water, fold in half, and seal well
Fry in hot oil until golden brown
Drain and serve warm
To prepare the filling, heat olive oil and fry the onion until it browns
Add garlic, ginger, cilantro, and black pepper to taste
Fry for 2-3 minutes more
Remove from heat
Add mashed potato, cooked carrots, green peas, salt, and lemon juice.
