Ingredients for the covering

• 1 lb (455 g) potatoes
• 2 ozs (60 g) flour
• 1 oz (30 g) butter
• 1 egg
• ½ teaspoonful black pepper or garam masala
• ¼ teaspoonful red pepper (degi mirch)
• 1½ teaspoonfuls salt

Wash and boil the potatoes in the salted water. Mash when cold, and add butter, flour, red pepper, salt and the garam masala or black pepper. Beat the egg, mix it with the mashed potatoes and make it into a firm paste. Place it on a well-floured board, dredge with flour and roll out. Cut 10 rounds or squares of equal size.

Cook the finely-chopped onions in ½ oz (15 g) ghee till lightly browned. Add the finely-cut green chillies, salt and the mince. Cover and simmer till the mince is cooked and the water dries up. Season with black pepper, and mix in the tomato sauce. Cool.

Place a dessertspoonful of this filling on each of the potato pastries. Damp the edges with a little egg-milk mixture obtained by stirring a little milk in the bowl in which the egg has been beaten; fold over and seal the edge. Dust with the flour and deep fry each side until golden brown

Serve hot with tomato sauce.

A variety of fillings can be used. Some of these arc as follows.

Fillings for non-vegetarians

1. chopped cooked fish seasoned with salt, red pepper, garam masala, finely-cut green chillies and a little butter
2. cold scrambled egg and bacon
3. chopped cooked chicken seasoned with finely-chopped onion, green chillies, salt, red pepper, garam masala and a little butter.

Filling for vegetarians

Mashed half-cooked green peas mixed with the finely-chopped cooked onions, panir (Indian cream cheese), green chillies and the seasoning.