Ingredients :
For the dough
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1/2 tsp salt
1 tsp melted butter or ghee
a little milk
For the stuffing
3/4 cup chana dal (split Bengal gram)
2 green chillies, chopped
1 tsp chopped coriander (dhania)
1 onion, chopped
1 tsp fresh ginger, chopped
salt to taste
Method:
For the dough
Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.
Knead the dough very well and keep aside for 15 minutes.
Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.
For the stuffing
Wash the chana dal and soak in water for 1 hour.
Boil plenty of water, add the chana dal and salt and cook till tender. Drain and cool.
Add the green chillies, coriander, onion and ginger.
How to proceed:
Put 2 tablespoons of the stuffing in the centre of each dough round and fold like an envelope from all corners.
Put the round on a tava with the open edges at the bottom. Cook for a few minutes using ghee or oil. Turn over on the other side and cook again until crisp.
Repeat for the remaining rounds and stuffing.
Serve hot with curds.
For the dough
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1/2 tsp salt
1 tsp melted butter or ghee
a little milk
For the stuffing
3/4 cup chana dal (split Bengal gram)
2 green chillies, chopped
1 tsp chopped coriander (dhania)
1 onion, chopped
1 tsp fresh ginger, chopped
salt to taste
Method:
For the dough
Mix the plain flour, wheat flour, salt and butter. Add enough milk to make a soft dough.
Knead the dough very well and keep aside for 15 minutes.
Divide the dough into 12 equal parts and roll out into rounds with the help of a little flour.
For the stuffing
Wash the chana dal and soak in water for 1 hour.
Boil plenty of water, add the chana dal and salt and cook till tender. Drain and cool.
Add the green chillies, coriander, onion and ginger.
How to proceed:
Put 2 tablespoons of the stuffing in the centre of each dough round and fold like an envelope from all corners.
Put the round on a tava with the open edges at the bottom. Cook for a few minutes using ghee or oil. Turn over on the other side and cook again until crisp.
Repeat for the remaining rounds and stuffing.
Serve hot with curds.
