- 60 gms poppy seeds (khuskhus)
- 60 gms Sesame seeds (Til)
- curry powder to taste
- a small sized ball of tamarind (imli), soaked in a little water
- 100 gms coriander leaves (dhania patta), cut fine
- 240 gms gram flour (besan / chane ka atta)
- oil (tel) for deep frying
- 120 gms wheat (gehun) up flour
- 100 gms grated coconut (narial)
- chilli powder to taste
- salt (namak) to taste
- a pinch of sugar (cheeni) salt (namak)
- a pinch of asafoetida
Method:Mix with gram flour and wheat flour.
Salt, asafoetida, add 60 ml.
Hot oil and enough water.
Knead a stiff dough.
Keep it aside.
Grated coconut, sesame seeds and poppy seeds roast and grind to a powder.
Sugar, salt, add pepper powder and coriander leaves bhakar WADI masala powder is ready to fill.
Add tamarind pulp and black masala powder and mix well.
Divide the dough into small portions and roll each portion into a thin rectangular shape chappati.
All chappati Spread over filling and roll the dough with filling into a tight cylindrical shape.
Seal edges with a little water.
Three cm long pieces and deep fry in hot oil until brown and crisp the cut.
Remove and drain oil bhakar store in an airtight container.
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