| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 3 |
c |
Plain flour; (maida) |
| 1/2 |
c |
Gram flour |
| 1 1/2 |
tb |
Oil |
|
|
Salt to taste |
| 1 |
tb |
Gram flour |
| 1 |
ts |
Sesame and khuskhus seeds |
| 1 |
ts |
Ginger grated |
| 1 |
ts |
Garlic grated |
| 1 1/2 |
ts |
Sugar |
| 3 |
ts |
Red chilli powder |
| 1/4 |
ts |
Garam masala |
|
|
Salt to taste |
| 1 |
ts |
Coriander seeds crushed coarsely |
| 1/2 |
ts |
Fennel seeds crushed coarsely |
| 1 |
tb |
Dried coconut grated |
| 1/2 |
c |
Fine 'sev'; (used in bhel) |
|
|
Oil to deep fry |
INSTRUCTIONS
FOR COVER
FOR FILLING
For cover:
Mix flours, salt, oil, mix with fingers.
When crumbly add little water, and knead into a smooth dough.
Cover with a moist cloth.
For filling:
Roast sesame and khuskhus seeds lightly.
Crush, add fennel and coriander seeds.
Heat oil add cumin seeds, allow to splutter.
Add ginger, garlic, fry for few seconds.
Add all other crushed seeds. Stir.
Add coconut, sev, masalas, salt, sugar, flour.
Mix well keep aside.
To proceed:
Take a chappati size lump, roll into thin chappati.
Use dry flour to help rolling.
Spread filling thinly all over chappati.
Make a tight roll press down edges.
Cut into 1" pieces and deepfry in hot oil.
Fry till cover is crisp and golden brown.
Drain, cool very well before storing in airtight containers.
Making time:45 minutes
Makes: 45-50 pieces
Shelflife: 2 weeks
Note: If filling tends to spill out while frying, sprinkle very little
water on filling and mix to make it hold.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Apr
13, 1999
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