Halwai October 17, 2020


• For Dough: 2.5 cups – Wheat flour.
• 1 stalk – curry leaves.
• 3 – green chillies.
• 1 – sprig Mint leaves.
• salt to taste| For Filling:
• 1 cup – green peas, boiled.
• 3 – green chillies.
• 1 tbsp. – Coriander leaves finely chopped.
• 1 inch piece – ginger, peeled, chopped.
• 1 sprig – Mint leaves finely chopped.
• 1/2 tsp – dried Mango powder (amchoor).
• 1 tsp – Corn flour.
• salt to taste.
• other Ingredients: oil for shallow frying.
• flour for dusting.


  1. Method for dough:
  2. Blend chillies, mint, curry leaves, in a small mixie, without water.
  3. Place it in a large plate.
  4. Add in flour and salt, knead to a soft pliable dough.
  5. Add very little water, only if necessary.
  6. Cover, and keep it aside.
  7. For Filling: Remove all moisture from peas, coriander.
  8. Blend peas, coriander, mint, ginger, chillies in a small mixie.
  9. Do not add water, it should be stiff.
  10. Keep it in a plate.
  11. Add in salt, corn flour, mix well and keep it aside.
  12. To proceed: Divide the dough into 10 portions, make round balls.
  13. Divide filling into same number of portions, keep it aside.
  14. Roll one portion of dough into a 4 inch thick chapatti.
  15. Place one portion of filling in the centre.
  16. Bring edges together over filling, and press down gently to seal.
  17. Dust with a little flour, roll gently to form a 6 inch wide round.
  18. Heat a skillet, roast till it turns brown, sprinkle a little oil on it.
  19. Roast evenly till it becomes golden and crispy on both the sides.
  20. Serve hot with chutney or tomato sauce.

Recipe courtesy of Saroj Kering