07 November 2013,11:07 by

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Makes :

Preparation Time :
20 minutes

Cooking Time :
1 hour

Preparation Method :

  • Boil, steam or microwave potatoes until tender, rinse under cold water; drain, mash.
  • Combine mashed potato, garlic, coriander, cumin, seeds, chili and juice in bowl; mix well.
  • Roll pastry between sheets of baking paper until 2mm thick, cut out 20 x 10cm circles.
  • Place 1 tablespoon of potato mixture in centre of each pastry circle.
  • Pinch pastry around mixture to seal. Place on greased oven trays, sealed side down, flatten slightly.
  •  Brush parcels with combined egg yolk and milk, make 3 small slits in top of each.
  • Bake in moderately hot oven about 20 minutes or until browned. Serve potato parcels with dhal.


  • Sift flours into bowl, add seeds, rub in butter (or process flours, seeds and butter until mixture resembles bread-crumbs).
  • Add enough water to make ingredients cling together (or process until ingredients just come together).
  • Press dough into a ball, knead gently on lightly floured surface until smooth.
  • Wrap in plastic, refrigerate 30 minutes.


  • Heat butter in pan, add onion and garlic, cook, stirring, until onion is soft.
  • Add lentils, cook, stirring, further 2 minutes.
  • Add water, simmer, covered, about 20 minutes or until lentils are soft.
  • Stir in cumin, garam masala and turmeric.


  • 500 grams Potatoes, peeled, chopped
  • 1 clove garlic, crushed
  • 1 tablespoon chopped fresh coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • 2 teaspoons milk


  • 150 grams Whole meal plain flour
  • 75 grams white plain flour
  • 1 teaspoon cumin seeds
  • 50 grams butter
  • 100 ml water, approximately


  • 50 grams butter
  • 150 grams onion, chopped
  • 1 clove garlic, crushed
  • 200 grams red lentils, washed, drained
  • 750 ml Hot water
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garam masala
  • 1 teaspoon Ground turmeric

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