Ingredients:

• For filling:
• 1 kg – Coriander leaves (washed and dried)
• 100 gm – dry grated Coconut
• 10 gm – roasted Poppy Seeds (khus khus)
• 10 gm – roasted sesame seeds (til)
• 2 tsp ginger-garlic paste
• 5-6 – finely cut Green chillies
• 2 tsp – Red Chilli powder
• 1 tsp – Turmeric powder
• 1 tsp – Garam Masala
• 2 tbsp – Lemon Juice
• 2 tsp – Sugar
• Salt to taste
• For dough:
• 2 cups – chick pea flour (besan)
• 1 cup – Wheat flour
• 1 tsp – ginger-garlic paste
• 1 tsp – Oregano seeds (ajwain )
• 1 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• Salt to taste

Method:

1. Finely chop the coriander leaves.
2. Roast poppy seeds, sesame seeds, dry grated coconut until lightly browned. Keep aside.
3. Saute finely cut green chillies in a little oil with the ginger-garlic paste, masalas, lemon juice and salt. Keep aside.
4. Mix all the above ingredients well. The filling is ready.
5. Heat 4-5 tbsp oil in a wok. Add it to the dough ingredients and mix till it becomes like bread crumbs.
6. Make a stiff dough with just enough water. Make large round balls.
7. Final step:
8. Take 1 tbsp garam masala. Add a little water to make a thin mixture of pouring consistency. Keep aside.
9. Take a ball of dough. Roll out to make a big chapatti. Brush with garam masala water. Spread the coriander mixture evenly.
10. Roll the chapatti. Press it gently to make a triangular shape. Cut into 3-4 pieces.
11. Deep fry in oil, on a slow flame, till it gets a reddish tinge.
12. Serve hot.

Recipe courtesy of Sify Bawarchi