Stuffing:
2 T             Ghee
1/2 t           cumin seeds, whole
1/2 medium      white or yellow onion, finely chopped
1 clove         garlic, minced
1/2 c           peas, fresh or thawed frozen
1 1/2 T         water
2 t             finely grated ginger
1/2 to 1        fresh serrano or Thai bird's eye chile, finely chopped
                (seeded if less spice-heat desired)
1/2 t           turmeric
2 t             coriander seeds, ground
1/4 t           cayenne pepper, or to taste
*               salt and freshly ground black pepper, to taste
1/2 pound       russet or white potatoes, peeled and cut into 1/4-inch cubes.
1 T             freshly squeezed lemon juice, or to taste
2 T             chopped fresh cilantro

Pastry:
1 1/2 c         all-purpose flour
1 t             salt
1/4 c           vegetable shortening, CHILLED
1/3 c           cold water
2 c             vegetable oil, for frying

1. Heat the ghee in a large, deep saute pan over medium-high heat.  Add the 
   whole cumin seeds and cook just until the aroma is released, about 20-30
   seconds; add the onions and saute until tender and just beginning to brown.
2. Add the garlic and cook another minute.  Stir in the peas, water, ginger,
   fresh chiles, turmeric, coriander, cayenne, salt, and black pepper; cook,
   stirring often, for 5 minutes.
3. Add the potatoes to the onion mixture and cook another 6-7 minutes, stirring
   gently to combine.  Remove from the heat, then add the lemon juice and
   cilantro.  Taste and adjust the seasoning whith salt, pepper, and lemon
   juice.  Test the potatoes for doneness; if they are still crunchy, cook
   another 2-3 minutes. Chill the filling in the fridge for at least an hour.
4. Sift the flour with the salt into a large bowl.  Rub in the shortening by
   hand until the flour resembles course cornmeal, then add the water and mix
   until blended; the dough will appear dry and lumpy.  (For food processors,
   see below.)  You're looking to get lots of pea-sized (or slightly smaller)
   lumps of shortening in your dough.
5. Using plastic wrap to avoid handling (and thereby warming) the dough any
   more than absolutely necessary, pack into a ball and refrigerate for at
   least a half hour.  This will allow the moisture to fully homogenize in the
   pastry without overmixing.
6. Pinch off a piece of dough the size of a small walnut; roll it between your
   hands to form a ball.  On a well-floured board or silicone mat, roll each 
   ball of dough into a 1/8 to 1/4-inch thick circle about 6 inches in 
   diameter; slice each circle in half to form 2 semi-circles.
7. Moisten the edges of one semi-circle with water, then form into a cone by
   folding into a quarter circle, pinching the rounded edge closed.  Fill with
   1 tablespoon of the cooled vegetable mixture.  Moisten and pinch the top
   closed, using a fork to secure the seals if you desire.  Repeat with 
   remaining semi-circles.
8. Heat the vegetable oil over high heat in a large frying pan.  Fry pastries
   4 or 5 at a time, turning once, until they turn a deep golden brown.  Drain
   on paper towels, then serve hot with chutney.


Food Processors:
To make the dough with a food processor, in the work bowl of a processor fitted
with the metal blade, pulse the flour and salt to incorporate.  Add the
shortening and pulse until the fat is well distributed through the flour, about
3-4 pulses.  With the motor running, drizzle the water through the feed tube
until a ball of dough forms on the blades.

Freezing:
These pastries can be fried, cooled and then frozen tightly wrapped in the
freezer for up to 2 months.  To reheat, place in a 400 degree oven for 20-30
minutes.

Quick Cheat:
replace pastries with wonton wrappers.