Step 1

Place all pastry ingredients into mixing bowl and mix 10 sec/speed 5. Transfer onto a silicone bread mat or lightly floured work surface and shape into a ball. Wrap in plastic wrap and place into refrigerator for 30 minutes. Clean and dry mixing bowl.

Step 2

Place coriander, carrot, potato and chillies into mixing bowl and chop 10 sec/speed 5. Transfer into a large bowl.

Step 3

Place bowl containing chopped vegetables onto mixing bowl lid and weigh peas into it. Set bowl aside.

Step 4

Place oil into mixing bowl and heat 2 min/120°C/speed .

Step 5

Add ginger paste, mustard seeds, curry leaves and cumin seeds and sauté 3 min/120°C/speed .

Step 6

Add chilli powder, lemon juice, salt and reserved chopped vegetables and combine 1 min//speed 1.

Step 7

Preheat oven to 200°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Step 8

Place dough onto a silicone bread mat or lightly floured work surface. Using a rolling pin, roll out dough into a thin sheet (3 mm thickness). Using a cookie cutter (11 cm), cut dough into approx. 14 rounds. Brush each round with melted ghee and place 1 tablespoon of the filling into centre of each round. Fold pastry over into a half circle shape to enclose filling, pressing edges together to seal, and crimping edges with a fork. Transfer pastries onto prepared baking tray and brush with extra melted ghee. Bake for 12-15 minutes (200°C) or until pastry is crisp and golden. Serve warm with your favourite chutney.