Amount
Ingredient
Preparation



3
cups
flour





1/2
teaspoon
salt





4
tablespoons
butter

melted



1/2
cup
yogurt, plain





1/4
cup
water





3
tablespoons
butter





1
each
onion

finely chopped



1
each
apple

green, tart, cored, finely chopped



1
each
garlic

clove, minced



2
teaspoons
cumin

ground



1
teaspoon
turmeric





1/2
teaspoon
coriander





1 1/2
teaspoon
salt





1/8
teaspoon
pepper

black, freshly ground



1/4
teaspoon
red bell pepper

red peppers, crushed, dried



1
pound
potatoes

peeled, cooked, diced



1/2
cup
peas

fresh or thawed frozen, cooked



3-4
tablespoons
yogurt, plain





1
x
vegetable oil

 Pastry:  Sift flour and salt into bowl.  Stir in melted butter, then yogurt, then water.  Stir together until blended.  Dough will appear dry and lumpy.  Roll dough on pastry board and cut into 2-3 inch circles. 

Filling:  In a large frying pan, melt butter over moderate heat. Add onion, apple and garlic and saute until just tender.  Add the spices, salt, black and red peppers, and saute, stirring for 5 minutes. Stir in potatoes and peas.  Adjust seasoning.  Add yogurt. Chill.
  
Assembly:  Place 1 tablespoon chilled filling on dough circle.  Fold over to form a semicircle.  Moisten edges with a little water and pinch to seal. Repeat rolling and filling.
  
Place 2 cups vegetable oil in large frying pan or wok and heat over high heat.  Fry pastries 4 or 5 at a time, turning once, until they turn a deep golden brown.  Drain on paper tow towels.  

Serve hot.  Makes 25 to 3 pastries.