Sift the flour into a bowl and make a well in the centre.
Add melted butter / oil, curd, beaten egg, baking powder, sugar and mix well. Add 1 - 2 tbsps milk and knead to form a smooth dough.
Cover the dough with a damp cloth and keep aside for 3 hours or store in an airtight container.
In bowl, mix together the grated cheese, chopped coriander and chopped green chillies. Keep aside.
Divide the dough into 5 equal - sized balls. Stuff each of the dough balls with some of the cheese mixture and then roll out into flat, round shapes of roughly six cm diameter.
Cook these in a tandoor for three to four minutes or use a tawa and cook them well on a medium to low heat until golden colour on both the sides. Apply little butter or oil if required. Serve hot with dal, raita and tandoori chicken .
Recipe Courtesy: Niya's World
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.