For the dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon Wild Ajwain
- 4 tablespoons ghee, melted
- 1/2 cup water
For the filling
- 1 1/4 pound Yukon Gold potatoes, halved
- 1 tablespoon ghee or neutral oil
- 1 teaspoon Jodhana Cumin
- 1 serrano chilli, finely chopped
- 1 teaspoon Garam Masala
- 1/2 teaspoon Pragati Turmeric
- 1/2 teaspoon powdered Guntur Sannam Chillies
- 1/2 cup frozen peas, thawed
- 1 teaspoon amchur powder
- 1 teaspoon kosher salt
- 1/4 cup cilantro, tender leaves & stems, finely chopped
Neutral oil, like canola or grapeseed, for frying