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DRY FRUIT MODAK
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1 kg - coriander leaves (washed and dried)
100 gm - dry grated coconut
10 gm - roasted poppy seeds (khus khus)
10 gm - roasted sesame seeds (til)
2 tsp ginger-garlic paste
5-6 - finely cut green chillies
2 tsp - red chilli powder
1 tsp - turmeric powder
1 tsp - garam masala
2 tbsp - lemon Juice
2 tsp - sugar
Salt to taste
2 cups - chick pea flour (besan)
1 cup - wheat flour
1 tsp - ginger-garlic paste
1 tsp - oregano seeds (ajwain )
1 tsp - red chilli powder
1/2 tsp - turmeric powder
Salt to taste
How to Make Coriander Pastry
Finely chop the coriander leaves.
Roast poppy seeds, sesame seeds, dry grated coconut until lightly browned. Keep aside.
Saute finely cut green chillies in a little oil with the ginger-garlic paste, masalas, lemon juice and salt. Keep aside.
Mix all the above ingredients well. The filling is ready.
Heat 4-5 tbsp oil in a wok. Add it to the dough ingredients and mix till it becomes like bread crumbs.
Make a stiff dough with just enough water. Make large round balls.
Take 1 tbsp garam masala. Add a little water to make a thin mixture of pouring consistency. Keep aside.
Take a ball of dough. Roll out to make a big chapatti. Brush with garam masala water. Spread the coriander mixture evenly.
Roll the chapatti. Press it gently to make a triangular shape. Cut into 3-4 pieces.
Deep fry in oil, on a slow flame, till it gets a reddish tinge.
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