Wash, cut and pressure cook potatoes.
Knead a hard doughvand cover it for 30 minutes.
For filling, heat oil, add cumin seeds, coriander seeds and asafoetida. Saute it for few seconds then add chilly-ginger paste.
Then add potatoes and peas. Add rest of the spices and mix well.
Mash it with masher.
Add coriander, salt, mix well and turn off the heat.
Divide dough in equal parts. Take one part and roll it oval. Cut it in the centre.
Take one part, fold it from centre and stick 2 sides aa shown in the picture. Wet the sides with water to stick it firmly.
Fill it with potato filling, seal it.
In hot oil, deep fry it from both sides till it becomes golden.
Serve hot.
