Ingredients:
- 1 tablespoon olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
- 1 celery stalk, sliced crosswise 1/2" thick
- 12 ounces skinless, boneless chicken thighs
- 6 cups low-sodium chicken broth
- Kosher salt, freshly ground pepper
- 1/2 cup orzo
- 1/4 cup chopped fresh dill
- Lemon halves
Steps:
Blend flour and salt in a mixing bowl.
Add clarified butter (ghee), rub it in with your fingertips until it is fully incorporated and the mixture resembles coarse bread crumbs.
Add yoghurt, ice water (6 tbsp) and knead to make a smooth and pliable dough.
Cover with plastic wrap and set aside for 1/2 – 1 hour.
For the filling, combine potatoes and the remaining ingredients in a mixing bowl and knead with your hands until well blended.
Divide into 18 portions, keep aside.
Divide the dough into 18 even portions too.
Shape each portion into a patty.
Cover with a damp towel or plastic wrap and set aside.
Flatten each patty in a 21/2 (6.5 cm) round.
Place one portion of filling in the center of the dough, then bring the sides of the dough over the filling, to enclose completely.
Pinch the seams together until thoroughly sealed.
Cover with a plastic wrap or a moist towel.Shape and stuff the remaining pieces.
Heat oil in a kadhai (wok) up to 150C/300F.
Slip in a few patties (seam side down), at a time.
Fry until light gold and the crust should be blistered and crispy.
Drain excess oil and serve hot.
Serve with chutney and ketchup