Ingredients:

• 250 g – French beans (finely chopped)
• 250 g – Carrots (finely chopped)
• 1 big Onion (finely chopped)
• 1 cup – grated Coconut
• 5 finely chopped Green chillies ( or as per taste)
• 1 tsp – Mustard Seeds
• ½ tsp – Asafoetida powder
• 2 tbsp – oil
• salt to taste

Method:

1. Heat oil in a kadai, add mustard seeds.
2. When the seeds splutter, add asafoetida powder and green chillies.
3. Saute for few seconds. Add onions.
4. Saute on a low flame till onions turn pink in colour.
5. Add the vegetables, salt and saute on a low flame till the vegetables are tender but crunchy.
6. Add grated coconut and saute for 2-3 mins. Remove and cool.
7. To make the pattis:
8. In a bowl mix together 250 gms flour and salt.
9. Add sufficient water and make a dough as you make for chapattis.
10. Make a paste of 5 tbsp flour and 6 tbsp oil.
11. Divide the dough into small portions.
12. Take a portion and roll it into a size of a puri.
13. Evenly apply little flour paste on it.
14. Take another portion of the dough and roll it out once more like a puri.
15. Place this on top of the first puri (on which the flour paste has been applied) and roll out together into a big chapatti.
16. Lightly heat the tawa . Put the chapatti on it.
17. After couple of seconds, flip the side.
18. Roast the chappati for just couple of seconds and remove.
19. Separate the two chapattis immediately.
20. You shall get two chapattis out of one.
21. Cut the rounded sides to get rectangular patties.
22. Cut each chapatti into two halves.
23. Repeat with the remaining portions of dough.
24. Take each patti, make a cone shape and fill it up with the stuffing and seal the edges with a flour paste ( made with little flour and some water).
25. Deep-fry in hot oil on a medium flame and serve hot with tomato ketchup and green coconut chutney.

Recipe courtesy of Anita Raheja