To make the pastry, add the oil to the
flour with 100ml warm water and mix to
form a dough. Knead briefly and leave
to rest for 30 mins.
Fry the onions, garlic, ginger and chilli
together in 2 tbsp oil for 1 min, then
add the potatoes. Cook over a low heat,
stirring often, until the potatoes are
cooked through – add a little water if
they begin to stick. Add the peas or beans
and cook until tender, then stir in the
coriander, season well and leave to cool.
Heat oven to 200C/180C fan/gas 6.
Divide the dough into 8 balls. One by one,
roll each ball into a thin circle, then halve
to make 2 semi-circles. Use your finger to
brush a little water along the straight
edges. Hold one and bring the 2 corners
together and, using your hand as a cup,
seal along the straight edge to form into
cones. Fill the cones with the potato mix
and pinch the tops closed, sealing again
with water. Brush with remaining oil on
all sides. Put on baking sheet and bake
for 20 mins or until the pastry is crisp.
Serve with mango chutney.