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Ingredients:
( Serves : 4)
For the Stuffing :
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1 tbsp. gram flour (besan)
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1/2 cup fine 'sev' noodles
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1 tsp. ginger (grated)
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1 tsp. garlic (grated)
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1 tbsp. dried coconut (grated)
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2tsp cayenne powder or to taste
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1/4th tsp garam masala
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11/2 tsp sugar
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Salt to taste
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1tsp coriander seeds (crushed)
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1/2tsp fennel seeds (coarsely crushed)
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1tsp sesame seeds
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oil for deep-frying
For the Cover:
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3 cups unbleached flour (maida)
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1/2 cup gram flour (besan)
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1 1/2 tbsp. oil
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salt to taste
Preperation :
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Mix flours, salt & oil. Using fingers, mix well so that the mixture takes
the form of breadcrumbs and binds to a certain extent.
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Now add some water and knead lightly. Keep adding water as
required and knead into a smooth dough. Set aside and cover with a damp
cloth.
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Roast sesame seeds lightly and add
coriander and fennel seeds.
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Heat oil and add cumin seeds, allow to splutter. Add ginger,
garlic, fry for few seconds and add all other crushed seeds. Stir for few
seconds.
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Now add coconut, sev, salt, sugar, flour, chili powder,
and garam masala , mix & set aside.
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Make small balls of dough, roll into thin round (like chapati).
Use dry flour to help rolling.
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Spread filling thinly all over the round and make a tight roll
press down edges.
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Cut into 1-inch pieces and deep-fry in hot oil.
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Fry till golden brown and crisp.
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Remove and drain on paper towel, cool to room temperature and
store in a airtight container. keeps well for 2-3 weeks.
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