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25 servings
suggest servings
| 3 | cups | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 4 | tablespoons | butter | melted |
| 1/2 | cup | yogurt, plain | |
| 1/4 | cup | water | |
| 3 | tablespoons | butter | |
| 1 | each | onion | finely chopped |
| 1 | each | apple | green, tart, cored, finely chopped |
| 1 | each | garlic | clove, minced |
| 2 | teaspoons | cumin | ground |
| 1 | teaspoon | turmeric | |
| 1/2 | teaspoon | coriander | |
| 1 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper | freshly ground |
| 1/4 | teaspoon | red pepper flakes | crushed, dried |
| 1 | pound | potatoes | peeled, cooked, diced |
| 1/2 | cup | green peas | fresh or thawed frozen, cooked |
| 3-4 | tablespoons | yogurt, plain | |
| 1 | x | vegetable oil |
Pastry: Sift flour and salt into bowl. Stir in melted butter, then yogurt, then water. Stir together until blended. Dough will appear dry and lumpy. Roll dough on pastry board and cut into 2-3 inch circles.
Filling: In a large frying pan, melt butter over moderate heat. Add onion, apple and garlic and sauté until just tender. Add the spices, salt, black and red peppers, and sauté, stirring for 5 minutes. Stir in potatoes and peas. Adjust seasoning. Add yogurt. Chill.
Assembly: Place 1 tablespoon chilled filling on dough circle. Fold over to form a semicircle. Moisten edges with a little water and pinch to seal. Repeat rolling and filling.
Place 2 cups vegetable oil in large frying pan or wok and heat over high heat. Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown. Drain on paper tow towels.
Serve hot. Makes 25 to 30 pastries.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 221mg | 9% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 3% | Vitamin C | 4% | |
| Calcium | 2% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made this back in the 70's and lost the recipe-Thank you so much for posting this particular one. It is absolutely heavenly. I used the no sugar fat free pudding-skim milk and lite cool whip. It was just perfect. Thanks again
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