In a bowl, mix the flour with the salt, pepper, ghee and 125ml water and knead to a fairly firm dough. Cover and leave to rest for 30 minutes. Divide into 40g portions and roll into balls. Roll out each dough ball on a floured surface to a round.
Fold up the edges of the dough to make a 'purse' or 'bag'.
Hold in your hand with the open side up.
Fill with your choice of filling, such as a chick-pea or minced meat mixture.
Close the top of the dough bag and pinch the edges to seal.
Again, press the edges together.
On a floured surface, press the parcel into a triangular shape.
Repeat until all the dough balls are filled.
Heat a deep fat fryer or pan half-filled with oil to 170°C then fry the dumplings until golden brown.
Remove with a slotted spoon and drain on kitchen paper. Serve on plates with an Indian mint sauce.