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Ingredientes
- 3 c. Plain flour, (maida)
- 1/2 c. Gram flour
- 1 1/2 Tbsp. Oil Salt to taste
- 1 Tbsp. Gram flour
- 1 tsp Sesame and khuskhus seeds
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1 1/2 tsp Sugar
- 3 tsp Red chilli pwdr
- 1/4 tsp Garam masala Salt to taste
- 1 tsp Coriander seeds crushed coarsely
- 1/2 tsp Fennel seeds crushed coarsely
- 1 Tbsp. Dry coconut grated
- 1/2 c. Fine 'sev', (used in bhel) Oil to deep fry
Direcciones
- For cover:Mix flours, salt, oil, mix with fingers.
- When crumbly add in little water, and knead into a smooth dough.
- Cover with a moist cloth.
- For filling:Roast sesame and khuskhus seeds lightly.
- Crush, add in fennel and coriander seeds.
- Heat oil add in cumin seeds, allow to splutter.
- Add in ginger, garlic, fry for few seconds.
- Add in all remaining crushed seeds. Stir.
- Add in 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" pcs and deepfry in warm oil.
- Fry until cover is crisp and golden.
- Drain, cold very well before storing in airtight containers.
- Making time:45 min
- Makes: 45-50 pcs
- Shelflife: 2 weeks
- Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 484g | |
| Calories 1785 | |
| Calories from Fat 127 | 7% |
| Total Fat 15.18g | 19% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 92mg | 4% |
| Potassium 764mg | 22% |
| Total Carbs 356.64g | 95% |
| Dietary Fiber 17.8g | 59% |
| Sugars 8.68g | 6% |
| Protein 50.7g | 81% |
