The Dough

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.

The Filling

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.