- 1/2 coconut,grated
- 1/2 cup chopped coriander (dhania) leaves
- 5 to 6 green chillies , chopped
- 2 to 3 tsp besan (bengal gram flour)
- 2 cups plain flour (maida)
- 2 tbsp oil
- salt to taste
- oil for deep-frying
Method:
Sieve the plain flour and salt and blend.
Add oil, mix well and knead into stiff dough, using enough water. Keep aside.
Coconut, coriander, green chillies and salt in a mixing bowl and mix well. Keep aside.
Heat 1 tbsp oil in a pan, add flour and saute until it turns golden brown. Remove from flame and cool.
Add this to the coconut mixture and mix well.
Divide the dough into equal parts.
2 "diameter roll out a portion of dough into a circle.
Place a portion of coconut mixture in center and bring edges together to seal tightly in the center.
Then out of the 4 "diameter rolls in a circle.
With remaining ingredients to make bread like dough and repeat.
Heat oil in a kadhai and bread is golden brown on both sides until they are crisp and deep fry.
Serve warm or store in air tight containers.
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