Ingredients

• For filling:
• 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
• For dough:
• 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.
• Final step:
• 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.
• Serve hot.