Put flour and salt in food processor with dough blade. Mix. Add
The yogurt mix until it becomes a soft ball.
Remove the dough and knead for about one minute the cover with
plastic wrap and
refrigerate for an hour.
In a pan add a little oil then add the ginger, garlic, coriander
and garam masala.
Slowly mix in the crushed potato and peas with a little stock
and the remaining ingredients.
Mix well set aside to cool.
Preheat the oven to 220 degrees
Remove dough from refrigerator and separate into 12 small balls,
on a floured surface flatten with rolling pin to make pancake
shaped dough, take a spoonful of the filling and add to one side
of the dough then fold over and seal edges with a wet fork.
Put on greased baking tray and cook in oven for about 10 minutes.
Serve hot with the warm dipping sauce.