Ingredients:
350 g potatoes, peeled cubed
125 g peas
2 tablespoons olive oil
1 onions, chopped
1 garlic cloves, minced
1/3 tablespoon ground ginger
1/3 tablespoon curry powder
1/3 tablespoon cumin
6 tablespoons lemon juice
3 tablespoons cashew nuts, ground
1 cup corn oil
2 cups all-purpose flour
1/4 cup margarine
1/3 cup warm milk
Directions:
Boil the potato cubes and the peas for 5 minutes.
Heat the onion in a skillet and add the onion, the garlic, the potatoes and the peas. Season with the spices. Add the lemon juice and cashews. Cook for 6 minutes.
Use the flour, the margarine and the milk to make a firm dough. Knead for 3-4 minutes. Divide it into 6 small balls. Open each ball into a circle. Cut the circle in half. Then we have twelve pieces of dough.
Divide the stuffing in the dough pieces and put the edges together to close them.
Heat the corn oil into a skillet and fry them for 6 minutes turning sides.
Servings: Serve
Time preparation: 50 min.
Time total: 100 min.