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Sauté onion, garlic-ginger and cumin. Add masala, peas and potato. Cook 5 minutes, finish with coriander. Cool.
Make a slurry of flour + water for sealing.
Cut pastry into long strips. Fold into triangles with 2 tsp filling, sealing the final flap with paste.
Deep fry at 175 °C until golden. Drain on paper.
Serve hot with mint or tamarind chutney.