This is another recipe from the Flavours of India cookbook, page 50.  I made a double batch and I had quite a few.  I was regretting that decision however, as they take a bit of time assembling.  The pastry is quite yummy as it has yogurt in it.  You bake them and do not fry them so they aren't greasy.

Ingredients Pastry:
250g flour
80 g ghee ( I used olive oil)
2 Tbsp yogurt natural
50g water
1 tsp salt

Filling:
8 sprigs of cilantro
100g carrot cut into quarters
100g potato peeled and cut into cubes
2 long fresh chilli's ( I used jalapenos)
100g frozen peas
1 Tbsp olive oil
3 tsp ginger paste ( I used 30 g)
1 tsp mustard seeds (Black)
10-20 Curry leaves (didn't have any)
1 1/2 tsp cumin seeds
1/4 tsp Kashmiri chilli powder 1 1/2 lemon juice
1/4-1/2 tsp salt

Pastry
Place all ingredients into bowl and mix 10 sec/speed 5
Shape into ball and let rest in fridge for 30 minutes.

Filling
Add ginger, mustard, curry leaves, cumin seeds and blend 6 sec/speed 8.
Add oil or Ghee and saute 3 mins/Varoma/speed 1
Add chilli, lemon juice, salt and reserved vegetables (Not peas) and combine
1 minute/REVERSE/speed 1
(If you want your carrots and potatoes smaller, do not use reverse)
Add peas and mix 10 sec/Reverse/speed 5
Roll out dough and cut into circles.
Place small amount of filling into dough and brush with egg white to seal. You can use a fork to crimp edges.
Place onto parchment lined baking sheet and bake until golden.  You can brush  them with...