Ingredients

Method

• butter, for greasing
• 540 g cake flour
• 10 g sachet instant dry yeast
• 2 t salt
• 1 T sugar
• 2 cups warm water
• oil, for deep-frying
For the filling:
• 8 medium potatoes
• 1 onion, finely chopped
• 2 t ginger-and-garlic paste
• 1 T garam masala
• 2 green chillies
• 400 g can chopped tomatoes
• 2 t sugar
• 1-2 cups vegetable stock
• sea salt and freshly ground black pepper, to taste
• 1 t dried mixed herbs

Method

Ingredients

1. Grease an enamel dish or bowl with butter. Sift the dry ingredients into the bowl and mix. Add the water and knead until the dough is combined and does not stick to your hands. Cover and allow to rise until doubled in size.

2. Knead for an additional 20–25 minutes, then allow to rise again.

3. Once the dough has risen again, cut and roll the dough into 15 x 10 cm pieces and set aside.

4. To make the filling, peel the potatoes and chop into bite-sized chunks. Place in a large saucepan, top with water and season with salt. Parboil for 10 minutes, then drain and set aside.

5. Sauté the onion, garlic and ginger in a large pan until soft and fragrant. Add the spices and cook for a further minute. Add the tomatoes and sugar and cook for 2 minutes. Add the potatoes and stir to coat in the sauce.

6. Pour in the stock, then season to taste. Reduce the heat and simmer for 25–30 minutes, or until the potatoes are cooked through and the sauce has thickened. Add the herbs and mash the potatoes.

7. Heat the oil in a large saucepan. While the oil is heating up, roll out each piece of dough to a thickness of 1/2 cm. Place 1 T filling onto one half of each piece, leaving enough space to fold over the other side. Fold and seal the edges with a fork.

8 Once the oil is hot enough, cook the pies in batches for 5–7 minutes, or until golden. Drain on kitchen paper.

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