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Indian hot-water crust pies

Indian hot-water crust pies is a home-style recipe made with Sunflower Oil, Red Chilli Powder, Mango Powder, and Fine Table Salt.

Ingredientes

• 2.0 tbsp Sunflower Oil
• 4.0 tbsp Sunflower Oil
• 1.0 tsp Red Chilli Powder
• 0.5 tsp Mango Powder

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Preparo (prévia)

1. 1

   For the vegetarian pie filling, boil the potatoes for 15 minutes, or until tender. Drain then chop into bite-size pieces.

2. 2

   Heat the oil in a frying pan. Add the cumin seeds and mustard seeds. When they splutter add the curry leaves, lentils, red chillies, turmeric and onion and mix well. Fry for five minutes then add the salt, ginger, potatoes, tomatoes and coriander leaves and mix well. Transfer to the fridge to cool.