1. Sieve whole wheat flour and refined flour and rub in fat.
2. Add curd, milk, salt and water to make a stiff dough.
3. Keep aside for half an hour
4. Knead well and divide into even portions
5. Roll into even sized rounds, spread some prepared filling on one, cover with another . Bind edges with a little milk.
6. Put on a hot greased griddle
7. Turn when one side is light brown
8. Cook both sides till light brown and crisp.
STUFFING:
1. Boil and chop potatoes, shell and crush peas.
2. Heat fat. Add chopped onion, garlic, ginger, peas and green chillies. Cook on a slow fire
3. When peas are cooked, add chopped potatoes, garam masala, chopped coriander leaves and salt. stir till dry. Remove and use as required.
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