Vegetable filled pastries (Lukhmi)

Pastry

• 250 g plain flour, plus extra for dusting
• 80 g ghee, plus extra, melted, for brushing (see Tips)
• 2 tbsp natural yoghurt
• 50 g water
• 1 tsp salt

Filling

• 8 sprigs fresh coriander, leaves and stalks only
• 100 g carrot, cut into quarters
• 100 g potato, cut into cubes (3 cm)
• 2 fresh green chillies, trimmed and cut into halves
• 100 g frozen green peas
• 1 tbsp olive oil
• 3 tsp ginger paste (see Tips)
• 1 tsp black mustard seeds
• 10 - 20 fresh curry leaves
• 1 ½ tsp cumin seeds
• ¼ tsp Kashmiri chilli powder
• 1 ½ tbsp lemon juice
• ¼ - ½ tsp salt