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Add a photoAn all time favourite munchie that I tried making at home for the first time!
Ingredients
- For the outer covering
- Besan (gramflour): 3/4 cup
- Maida (plain flour): 1 1/4 cup
- Chilli powder: 1/2tsp
- Hing (asafoetida): 1/4tsp
- Turmeric: A pinch
- Baking powder: 1/2tsp
- Oil: 3tbsp
- Salt to taste
- For the filling
- Dessicated coconut: 100gms
- Poppy seeds: 40gms
- Sesame seeds: 40gms
- Badishep powder: 1tbsp
- Cumin powder: 1/2tbsp
- Coriander powder: 1/2tbsp
- Green chillies: 3 (finely chopped)
- Ginger paste: 2tsp
- Garlic paste: 1tsp
- Chilli powder: 2tsp
- Turmeric powder: 1/2tsp
- Hing: 1/4tsp
- Coriander leaves: 3tbsp (finely chopped)
- Clove powder: 1/2tsp
- Sugar: 2tsp
- Tamarind paste: 1tbsp
- Salt to taste
- Oil for frying
Directions
- 1. Prepare the outer dough, by mixing all the ingredients in a bowl.
- 2. Add water little at a time to make a firm dough. Keep aside.
- 3. Mix the ingredients for the filling in a bowl and keep ready.
- 4. Roll out the dough into flat chappatis around 4 to 5" in diameter
- 5. Spread spoonfuls of the filling in the centre, gently pressing. (If the filling doesn't stick, lightly dampen the rolled out dough)
- 6. Fold into a roll. Cut into half inch pieces and deep fry on a low flame, in hot oil until golden brown.
- 7. Drain on kitchen towel. Once cool store in an air tight container.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 91 | 88% |
| Total Fat 10.24g | 13% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 0mg | 0% |
| Sodium 158mg | 7% |
| Potassium 32mg | 1% |
| Total Carbs 3.15g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.53g | 2% |
| Protein 0.21g | 0% |
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