These are great to eat straight from the oven. Make them for a fun lunch for the kiddies.
450g high grade flour
300ml warm water
30g butter (melted)
7g instant yeast
Olive oil or melted butter for brushing
FOR THE FILLING
60g onions, finely chopped
120g boiled potatoes, peeled and mashed lightly
120g green peas
2tbsps fresh coriander, chopped
1 green chilli, finely chopped
½-1tsp chilli powder
2tbsps ghee or butter
A pinch of turmeric
Salt to taste
1tbsp juice of lemon
Mix yeast in 150ml water and set aside. Sieve the flour and fork in the sugar and salt. Make a well in the centre and pour the remaining water. Using a fork, gently fill in the well until you get a thick sludge. Add the yeast ferment and mix in with your hands until you can form a dough. Knead the melted butter and continue kneading for 5 minutes. Place dough in an oiled glass bowl covered with a moist tea towel. Rest for 30-45 minutes.
While the dough is resting, prepare the filling. Heat the ghee or butter in a medium fry pan. Toss in the onions, green chilli and coriander leaves. Fry for 2-3 minutes. Add the salt, turmeric and chilli powder along with the peas and potatoes. Mix well to combine, sprinkle a spoonful of water, cover and cook for 3-4 minutes. Remove lid, turn heat to high and fry for a minute.
Oil two large baking trays.
Divide the rested dough into 16 equal portions and make round balls. Working with one at a time, (keep the remaining covered to prevent them drying out) flatten them with your hands or rolling pin to 10cm diameter circles. Try to leave them thick in the centre. Put in a spoonful of the filling in the centre and fold to form a ball again. Put seam side down on the tray. Cover with a moist tea towel. Repeat with the remaining. Prove the rolls for another 45 minutes to an hour until they double in size.
Preheat oven to 210 degrees C on fan or 230 degrees C standard. Once they have proved, sprinkle a little water on the rolls before baking. Bake for about 10-15 minutes. Remove and brush over olive oil or melted butter.