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Ingredients
  • subheading: Pastry:
  • ¾ cup (180 milliliters) coconut oil
  • 1 ½ cups (200 grams) all-purpose flour, plus more for dusting
  • 1 ½ teaspoons ground turmeric
  • 1 teaspoon salt
  • 6 tablespoons (90 milliliters) ice water, plus more if needed
  • 1 ½ teaspoons white vinegar
  • subheading: Filling:
  • 4 to 5 medium (about 1 kilogram) yellow flesh potatoes, peeled and quartered
  • Kosher salt
  • 1 tablespoon (15 milliliters) canola oil
  • 2 teaspoons coriander seeds, lightly crushed
  • 1 teaspoon cumin seed, lightly crushed
  • ¾ teaspoon fennel seeds, lightly crushed
  • 1 tablespoon garam masala
  • ½ teaspoon cayenne pepper
  • ½ to 1 green chile, such as a jalapeño, finely minced
  • 1 tablespoon finely minced ginger
  • 2 garlic cloves, finely minced
  • ¾ cup (90 grams) frozen peas
  • Freshly ground black pepper
  • ½ to ¾ cup (125 to 185 milliliters) vegetable stock
  • Coconut oil, melted, optional
  • Cilantro, for serving
  • Tamarind sauce and/or mango chutney, for serving
Steps
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