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1
To make the dough, sift the flour and salt into medium bowl.
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2
Add 1 tablespoon of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour fall back into the bowl.
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3
Continue until the flour is evenly coated.
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4
Add 6 tablespoons of the water, mix, and work until the dough comes together.
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5
Turn onto a lightly floured surface and knead for 4 minutes into a firm dough.
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6
Cover with a kitchen towel and let rest for 30 minutes.
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7
To make the filling, in a large saute pan or skillet, heat the remaining 1/4 cup of clarified butter over medium-high heat.
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8
Add the coriander seeds and cook, stirring, for 10 seconds.
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9
Add the onions and ginger, and cook, stirring, until starting to caramelize, about 5 minutes.
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10
Add the garlic, chile peppers, garam masala, salt, turmeric, and cayenne, and cook, stirring, until fragrant, 30 to 45 seconds.
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11
Add the potatoes and cook, stirring until the potatoes start to color and become dry, about 3 minutes.
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12
Add the peas and cook, stirring, for 1 minute.
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13
Remove from the heat and add the cilantro and lemon juice.
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14
Stir to combine, then adjust the seasoning, to taste.
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15
Let sit until cool enough to handle.
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16
On a lightly floured surface, knead the dough for 1 minute.
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17
Divide into 2 equal portions and roll each into a 1/2-inch thick rope.
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18
Cut each into 8 equal parts and roll into smooth balls.
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19
Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter.
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20
Cut each circle in half (2 semi-circles).
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21
Spoon about 2 teaspoons of filling in the center of each semi-circle.
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22
Brush the edges with water and fold the dough over the filling.
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23
Press the edges together to seal.
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24
Place on a baking sheet and repeat with the remaining ingredients.
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25
Preheat the oil in a large pot to 350 degrees F. Add the pastries in batches and cook at 300 degrees F, turning, until golden brown, about 10 minutes.
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26
Remove with a slotted spoon and drain on paper towels.
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27
Serve hot.
