BOIL SPUDS UNTIL FORK TENDER. CHILL OVERNIGHT. CHOP INTO DICE.

FRY ONIONS OVER MEDIUM HEAT UNTIL THEY BROWN.

ADD PEAS, CHILI, GINGER, AND CORIANDER + 3T WATER. SIMMER UNTIL PEAS ARE COOKED. ADD MORE WATER IF NECESSARY. ADD POTATOES PLUS REMAINING INGREDIENTS AND COOK ON LOW FOR 3 TO 4 MINUTES. CHECK SALT AND LEMON.

SIFT TOGETHER FLOUR AND SALT. RUB OIL INTO FLOUR. ADD AS LITTLE WATER AS NEEDED TO FORM INTO A BALL. KNEAD DOUGH UNTIL SMOOTH.

REST DOUGH, OILED AND COVERED FOR 30 MINUTES. DIVIDE INTO 8 BALLS. ROLL EACH BALL INTO 7 INCH ROUND. CUT IN HALF. STUFF.

FRY UNTIL GOLDEN BROWN. SERVE WITH CHUTNEY AND SPICY MINT SAUCE.