Filling: Heat butter in skillet. Add garlic ginger, onion, salt and mustard seeds. Saute 6-8 minute, or until onion is soft and clear. Combine all ingredients except peas and mix well. Fold in peas last taking care not to smash them.
Pastry: Sift together flour and salt. Add melted butter, yogurt, and enough water to make a stiff dough. Kneed until smooth and elastic.
Roll out very thin (1/4 in) on a floured board and cut into 4-inch circles. Keep rolling and cutting until you’ve used all the dough. Place filling on one half of the circle. Close into half circle and fork edges closed.
Heat 3 inch pool of vegetable oil or peanut oil to about 365°. Make sure oil is hot enough. Drain on paper towel.
Recipe by Living Full on Life at https://www.livingfullonlife.com/?p=1414