Ingredients:

• For the dough:
• 3 cups – plain flour (maida)
• 1/2 cup – gram flour (besan)
• 1.5 tbsp – oil
• salt to taste
• For filling:
• 1 tbsp – gram flour
• 1 tsp – each sesame and Khus Khus seeds
• 1 tsp – ginger, grated
• 1 tsp – garlic, grated
• 1.5 tsp – Sugar
• 3 tsp – Red Chilli powder
• 1/4 tsp – Garam Masala
• salt to taste
• 1 tsp – Coriander seeds crushed coarsely
• 1/2 tsp – fennel seeds, crushed coarsely
• 1 tbsp – dried coconut, grated
• 1/2 cup – fine sev (used in bhel)
• oil to deep fry

Method:

1. For the dough:
2. Mix flours, salt and oil well with fingers.
3. When crumbly, add a little water and knead to a smooth dough.
4. Cover with a moist cloth.
5. For filling:
6. Roast sesame and khuskhus seeds lightly.
7. Crush and add fennel and coriander seeds.
8. Heat oil, add cumin seeds and allow to splutter.
9. Add ginger and garlic, fry for a few seconds.
10. Add all the other crushed seeds. Stir.
11. Add coconut, sev, masalas, salt, sugar, and flour.
12. Mix well and keep aside.
13. To proceed:
14. Take a small ball of dough, roll into a thin chapatti. Use dry flour to help rolling.
15. Spread filling thinly all over the chapatti.
16. Make a tight roll and press down the edges.
17. Cut into 1 inch pieces and deep fry in hot oil.
18. Fry till golden brown. Drain and cool well before storing in airtight containers.

Recipe courtesy of Saroj Kering