Ingredients:

• 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.

Method:

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