Preparation time: 1 hour
Cooking time: 1 hour
Difficulty: Difficult - for experienced cooks
Dietary guidance: n
200 gms flour
Warm water enough to make dough
Salt to taste
150 gms minced meat
1 bunch of coriander
3 chopped onions
1/2 tsp mixed spices
1/4 tsp white pepper
4 green chilies
1/2 tsp cummin seeds
2 gloves of garlic 1 finger fresh ginger
salt to taste
Fry the minced meat with all the onions and all the spices in a little oil.
Mix the dough with water until you have a consistency as you would get from kneaded bread.
Divide it into small protions,
Add some margarine and roll out into a thin round shape about 6cm 12-15cm.
Brush with oil, dust with abundant flour, place another round on top after having rolled as the first.
Repeat this so that you now have three layers rolled out, oiled and dusted with flour.
Roll out the triple layer until quite thin.
Put on a hot pan free of oil. Do not allow to brown. Only cook lightly.
Turn to cook the other side only for about 30 seconds. It should now look like a pancakes before they brown, very pale.
On taking it out of the frying pan separate the three layers from each other.
They should readily come apart.
Put aside covering with a damp cloth to keep moist.
Mix the little flour and water to prepare a thin paste.
Cut the rounds horizontally.
Pick a lower edge and move toward centre, making a triangular shape. Seal the sides with paste.
Fill with the amount of filling.
Seal open side
When you have six deep fry and make the next ones.
Serve with lemon slices which when squeezed add an appetizing flavor.