Instructions

For the dough: mix the flour, salt and nigella seeds together and then add the ghee, working it together with your hands until fully incorporated. Add half the water and bring together with your hands, adding just enough of the remaining water to form a ball. Knead for a few minutes until smooth and then cover and let rest 30 minutes.

For the Filling: Boil the potatoes until soft and then mash. Heat a splash of ghee in a pan and saute the onions until soft. Add the seasonings and ginger and saute a few more minutes. Season with salt and pepper and add the cilantro and peas. Stir this mixture gently into the cooled potatoes.

To Assemble: Divide into 6 pieces of equal size. Working with one piece of dough at a time, using a floured rolling pin, roll the dough into a very thin round about 8 inches  in diameter. Cut the round into quarters to make 4 wedges. Brush the edges of each wedge with a mixture of Cornstarch and Water. Put a dollop fo 1 Tbs. filling in the center of the wedge. Bring two of the corners together and press the sides together to form a seam. Bring the third corner to join the other two, then press the seams together.

Bake at 400f on a lightly oiled baking sheet for 20 minutes or deep fry them in hot oil

Serve with mango chutney or coriander chutney