Ingredients

• 1 kg- fresh 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

How to Make Corriander Pastry

• Wash and dry corriander leaves thoroughly. Cut finely. Keep aside.
• Roast poppy seeds, Sesame seeds, Dry grated coconut (until lightly brown). Keep aside.
• Saute finely cut green chillies in very little oil. Keep aside.
• Mix all the above ingredients well. Our filling is ready.
• Heat oil in a wok (kadai).
• Add 4-5 tbs hot oil to the flour mixture till it becomes like bread crumbs. Make a stiff dough with just enough water. Make large round balls.
• Take 1 tbs garam masala. Add a little water till it attains pouring consistensy. Keep aside.
• Take a ball of dough. Roll out to make a big chapati. Layer it thinly with garam masala mixed in water. Spread corriander mixture evenly.
• Roll the chapati. 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. Don't let the oil get too hot as the pastries will not become crisp in very hot oil.