1. Heat oil in a kadai , add mustard seeds.
2. When the seeds splutter add asafoetida powder and green chillies.
3. Saute for few seconds. Add onions.
4. Saute on a low flame till onions turn pink in colour.
5. Add the vegetables, salt and saut� on a low flame till the vegetables are tender but crunchy.
6. Add grated coconut and saut� for 2 to 3 minutes. Remove and cool.

To Make the Pattis:

1. In a bowl mix together 250 gms flour and salt.
2. Add sufficient water and make a dough as you make for chappatis.
3. Make a paste of 5 tbsp flour and 6 tbsp oil.
4. Divide the dough into small portions.
5. Take a portion and roll it into a size of a puri.
6. Evenly apply little flour paste on it.
7. Take another portion of the dough and roll it out once more like a puri.
8. Place this on top of the first puri (on which the flour paste has been applied) and roll out together into a big chappati.
9. Lightly heat the tawa . Put the chappati on it.
10. After couple of seconds flip the side.
11. Roast the chappati for just couple of seconds and remove.
12. Separate the two chappatis immediately.
13. You shall get two chappatis out of one.
14. Cut the rounded sides to get rectangular patties.
15. Cut each chappati into two halves.
16. Repeat with the remaining portions of dough.
17. Take each patti, make a cone shape and fill it up with the stuffing and seal the edges with a flour paste ( made with little flour and some water).
18. Deep fry in hot oil on a medium flame and serve hot with tomato ketchup and green coconut chutney.