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1
In a medium bowl, stir together the flour and salt.
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2
Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
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3
Add the lime juice.
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4
Add water a few tablespoons at a time, until the mixture forms a ball.
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5
Pat into a ball, and flatten slightly.
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6
Wrap in plastic wrap and refrigerate for 1 hour.
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7
Making the filling: **vegetarian recipe**.
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8
Mash the potatoes into tiny pieces.
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9
Finely chop the leeks and carrots and onions.
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10
Stir fry the ginger and garlic paste then add the onions in oil in a pan for about 4-5mins under low heat.
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11
Add the curry leaves, the curry powder and chilly powder.
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12
Fry all for about 1 minute then add the vegetables and stir fry for a few more minutes.
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13
Add the potatoes.
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14
Add salt and pepper to taste. Set aside.
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15
Make filling: **for fish recipe**.
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16
Mash the potatoes to small pieces, chop the onion.
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17
Flake the salmon/mackerel.
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18
Add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir for 4-5 minutes under low heat.
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19
Add the curry powder and chilly powder.
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20
Fry for a minute, add the fish and stir fry for a few more minutes.
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21
Add the potatoes.
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22
Add salt and pepper to taste. Set aside.
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23
Now make the patties.
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24
Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
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25
Cut circles with a pastry cutter, or a can.
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26
Spoon some of the filling onto the center, and then fold into half-moon shapes.
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27
Wet the edges with a bit of water and seal edges by pressing with the folk.
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28
Deep fry till golden brown and serve hot.
