How to make it

  • FOR PASTRY: In a smalll saute pan over med. high heat toast turmeric, cinnamon, and ginger until fragrant, about 30-60 sec. Remove from heat and cool.
  • In a lrg. bowl sift together the flour, salt, and toasted spices. Make a well in the center. Pour the water, oil, and lemon juice into the well. Stir slowly until all liquid is absorbed. Dough will be very runny!
  • Prepare a well floured work surface and turn dough out onto it. Knead dough, adding flour to work surface as needed until the dough becomes smooth and elastic, and begins to form a ball, about 10.
  • Transfer to a bowl, ( do not grease bowl!) cover with a damp cloth or oiled plastic wrap, and let rest for 20 min.
  • Divide dough into 12 equal pieces.
  • Roll out dought onto a floured work surface, one at a time, making a 6 inch round pastry.
  • Spoon filling into the center of each circle. Brush the edges with water and fold over the filling to make a half moon shape. Crimp edges with a fork to seal. Let rest for 30 min.
  • FOR FILLING: In a lg. saute pan heat oil over med. heat.
  • Add potatoes and onions, and saute until onions are translucent, about 5 min.
  • Reduce heat to low, add carrot, garlic, curry paste. Cook for 10 min., stir occasionally.
  • Add coconut milk, water, and cauliflower, increase heat to med. and simmer, continue simmering for 15 min.
  • Stir in lime juice, transfer to a bowl and cool.
  • In a deep pot heat 3 inches of peanut oil to 350 degrees F. Add pastry in batches and fry, stir occasionally, cook until golden, about 10 min.

Reviews & Comments 1

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    " It was excellent "
    valinkenmore ate it and said...
    These sound wonderful. I have eaten these at an Indian restaurant but they sure didn't taste as good as these sound! High 5 and have a great day!
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