1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons oil
4 medium potatoes, peeled
1 (8 ounce) package peas
Salt, to taste
1 teaspoon ground red pepper
1/4 teaspoon turmeric
1 tablespoon coriander powder
1 tablespoon mango powder or lemon juice
1 tablespoon garam masala
Vegetable oil

Mix flour and salt with 3 tablespoons oil and make a dough-like pie crust. Divide dough evenly into 18 to 20 portions. Roll between palms of hands into balls. Roll balls into thin circles about 4 inches in diameter, then cut in half or form cones. Moisten the edges with water. Fill with Potato-Peas Mixture by holding cone in left hand, then sealing the edges carefully to form a triangle. Deep fry in oil over medium-low heat until golden brown. Serve hot with fresh chutney or tomato catsup.

Potato-Peas Mixture
Cut potato in small pieces. Heat about 4 tablespoons of oil and fry potatoes. Mix in peas and spices and cook until tender and crispy.