5-6 medium size potatoes
3 green chillies chopped
1 small piece chopped ginger
2 cloves garlic chopped
1 sprig curry leaves
1 large onion sliced
1/4 tspn Turmeric powder
1-2 tspn black pepper powder
1-2 tspn red chillie powder
Tomato ketchup (optional)
Salt to taste
5 boiled eggs
1/2 of a lime
Boil the potatoes with the peel. Peel and mash and set aside. Boil about 5 eggs and cut them into quarters and set aside.
Drain the can of Salmon and remove the bones and crush it well. Heat a little oil in a pan and add the sliced onions. When it turns brown add the chopped ginger, garlic, curry leaves and stir well.
Now add finely chopped green chillies and Salmon. Season with red chilles, turmeric powder, black pepper powder and salt to taste.
Cover the pan and let it simmer until the Salmon is cooked. Finally add lime juice and a little ketchup and remove from heat. When the filling cools down add the mashed potato and mix well.
Ingredients for the dough
1 tspn salt
Mix flour and salt together in a cooking bowl. Add half a cup of water to the mix, and then use your hand to knead the flour. The flour will look like crumbs; when this happens add a little water each time, and knead until the dough is made and the water is finished. If you need to add a little bit more water please do so, but do not let the dough get sappy and soft.
Now tear off pieces of dough a little larger than the size of a golf ball and place them in the same bowl (approximately 20 balls) and add cooking oil to cover the dough. Let stand for 5-6 hours.
When it’s time, remove the balls from oil one at a time and place it on a board and roll the dough in a rectangular shape (as shown in the picture above). Now place 1 tbsn of filling and quarter of an egg at the edge and keep folding from
side to side until you form a triangle as shown in the picture.
Heat a non stick pan and coat it with a little oil and add the wraps 3 or 4 at a time and brown all the sides and enjoy.