This time the dish for ICC challenge conducted by Srivalli was quite simple and very tasty dish.
This is originally a Maharashtrain snack tried by Archana of tried & Tested recipes
I modified some parts of the ingredients based on my taste and quantity.
Ingredients ( For the covering)
1/2 cup besan
1/2 cup wheat flour
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric
2 Tbsp hot oil
For the stuffing
1 cup coriander leaves
1 Tbsp dry coconut powder grated and roasted
1/2 Tbsp khus khus
1/2 Tbsp Til (sesame seeds)
salt to taste
1 tsp ginger paste ,
1/2 tsp green chilli paste
juice of half lime
3/4 tsp sugar
For Kala masala
1 Tbsp oil
1/2 tsp garam masala
1 tsp tamarind pulp
For the Covering
Knead all the ingredients for the dough and knead to a stiff dough.
Keep it aside for 30 minutes.
For the Filling
Grind coarse coriander leaves.
In a pan add all the ingrdients for the filling mentioned above and fry for two to three minutes.
Grind coarse all the ingredients and keep it aside.
To make the kala masala
Just mix the oil and garam masala. and tamarind pulp.
Take a small ball of dough, roll it thinly to the size of a phulka, or a size of a puri, depending on how big roll you require.
Apply a little paste on the roti by just smearing it .
Place the good amount of stuffing in the center as shown and overlap the sides of roti on it.
Press with both hands so that you get a long triangular roll.Seal the edges with water .
Lightly roast the rolls on a tawa, and then deep fry before serving. Serve with green or sweet chutney.