Ingredients
1 cup fresh cilantro
½ cup fresh mint leaves
2 tablespoon lime juice
½ teaspoon garam masala
1/8 teaspoon ground chili pepper powder
1 small chili
2 large garlic cloves
1 inch ginger
2 -3 tablespoon water
Salt to taste
 
Direction
 Blend all the ingredients into a smooth paste using a blender or food processor. 
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Two fun variations you can do with this recipe:  

• Add 2 tablespoon roasted peanuts
• Substitute tamarind juice instead of lime juice 

Ingredients
2 chili peppers
2 cloves of garlic
1 inch of ginger root
½ teaspoon ground turmeric
¼ teaspoon ground coriander seed
½ teaspoon ground cumin
1 tablespoon oil
½  cup onion, chopped
1 teaspoon salt
1 tablespoon water
2 springs fresh cilantro, chopped
½ cup green peas
½ cup carrots, chopped
½ cup diced potato, cooked
1 lime, juiced
Oil for frying (Sunflower or Avocado Oil)

​Dough Ingredients
1 ½ tablespoon shortening
1 cup all-purpose flour
½ cup whole wheat or chickpea flour
½ teaspoon salt
½ cup water (about)
 
Direction

1. Add both flour to a mixing bowl with salt and shorten; knead with a little water at a time until dough is soft. Cover and set aside.
2. Grind the chilies, garlic, and ginger into a paste.
3. Heat oil fry onions until brown, add spices, turmeric, coriander, cumin and paste. Stir and fry for an addition minute. Add vegetables salt and water. Mix, cover and simmer until vegetables are tender and water is absorbed. Add limes juice and cilantro. Turn stove off and set to the side to cool.
4. Divide dough into 15 small balls; roll each piece into a thin round 3” inch diameter.
5. Make a cut from the center of the dough to the edge. Form into a cone then carefully close the edges together with a little water.
6. Put 1 tablespoon of filling into the dough and seat the edges carefully.
7. Deep-fry in hot oil until light brown.
8. Place on paper towel to drain excess oil before serving with your favorite Chutney.