Ingredients:

• 250 g – flour
• Flour to dust the chapattis
• 1 tsp – salt
• For the Paste:
• 5 tbsp – flour
• 250 ml – oil for deep frying
• For the Filling:
• 250 g – French beans
• 250 g – Carrots
• 1 cup – coconut, grated
• 1 – big Onion
• 10 – Green chillies
• 1 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida powder
• 2 tbsp – oil
• Salt to taste

Method:

1. Make dough with 250 g flour, a tsp of salt and sufficient amount of water, as for chapattis.
2. Now make a paste with 5 tbsp flour and 6 tbsp oil.
3. Divide the dough into small portions
4. Take 1 portion and roll to the size of a puri.
5. Apply the flour paste well on the entire rolled out portion.
6. Take another portion of the dough and roll out once more like a puri.
7. Stick this rolled out portion on top of the first puri over which the paste has been applied.
8. Now roll out these cut portions together into a big chapatti.
9. Heat the tava slightly. Put the chapatti on it.
10. After a couple of seconds, flip the side.
11. Leave on the tava for a couple of seconds more and then remove.
12. Separate the 2 chapattis immediately so as to get 2 chappathis out of one
13. Cut the rounded sides so as to get a rectangular patti.
14. Cut each chapatti into halves or more depending on the size of the samosas you want.
15. Repeat the same with the remaining portions of dough.
16. Take each patti (strip).
17. Make a cone shape, fill it with 2 tbsp of the vegetable stuffing and seal the edge with a flour paste (made with little flour and some water).
18. Deep fry and serve.
19. For the Filling:
20. Chop the French beans, carrots, onions and green chillies very finely.
21. Heat oil in a heavy bottomed vessel and add the mustard seeds.
22. When the mustard seeds start to splutter, add asafoetida powder and green chillies.
23. Fry for a couple of sec and add the onion.
24. When the onion turns a little pink in colour, put in the vegetables.
25. Stir frequently till the vegetables are a little tender.
26. Add salt to taste.
27. Finally add the grated coconut and cook for a while.
28. Cool the mixture.

Recipe courtesy of Anitha Raheja