Wash & dry coriander leaves thoroughly. Cut finely. Keep aside.
Roast poppy seeds, sesame seeds, dry grated coconut (until lightly brown). Keep aside.
Saute finely cut green chillies in very little oil. Keep aside.
Mix all the above ingredients well.
Our filling is ready.
Mix all the above ingredients.
Heat oil in a wok (kadai). Add 4-5 tbsp hot oil to the flour mixture till it becomes like bread crumbs. Make a stiff dough with just enough water.
Make large round balls.
Take 1 tbsp garam masala. Add a little water till it attains pouring consistensy. Keep aside.
Take a ball of dough. Roll out to make a big chapati. Layer it thinly with
garam masala mixed in water. Spread corriander mixture evenly.
Roll the chapati. Press it gently to make a triangular shape. Cut into 3-4
Deep fry in oil , on a slow flame till it gets a reddish tinge.
Note: Don't let the oil get too hot as the pastries will not become crisp in very hot oil.
2 cups Chick Pea Flour (besan)
1 cup Wheat flour
1 tsp Ginger-Garlic paste
1 tsp Oregano seeds ( ajwain )
1 tsp Red Chilly powder
1/2 tsp Turmeric powder
Salt to taste