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Ingredients:
For cover:
2 cups plain flour
3 tbsp. melted ghee
salt to taste
For filling:
1 cup cauliflower
2 cups potatoes boiled
6-7 green chillies
1 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. amchoor (dried mango) powder
1/2 tsp. garam masala
1/4 tsp. turmeric
salt to taste
1/2 tbsp. raisins
1 tbsp. cashew pieces
3-4 pinches asafoetida
1 tbsp. oil
Oil for deep frying
Sift flour and salt together.
Add ghee and mix well.
Add water to knead a soft dough.
Cover with moist cloth and keep aside for 30 minutes.
Brush liberally with ghee, knead, cover again and keep aside.
For filling:
Grate cauliflower, mash potatoes and finely chop green chillies.
Heat oil, add cashews and fry till light golden.
Add cauliflower & all other ingredients and mix well
Add all other ingredients and mix well.
To proceed:
Make small balls, the size of small lemons, from dough.
Knead one into thin chappati about 5" diameter.
Cut into half, take one, fold into cone, seal edge with some water.
Fill with one tbsp. filling, seal open edges to form triangular pyramid.
Seal edges and corners well with moist fingers.
Make four or five, deepfry in hot oil till golden and crisp.
Repeat for all filling and dough.
Serve hot with green and tamarind chutneys.
For cover:
2 cups plain flour
3 tbsp. melted ghee
salt to taste
For filling:
1 cup cauliflower
2 cups potatoes boiled
6-7 green chillies
1 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. amchoor (dried mango) powder
1/2 tsp. garam masala
1/4 tsp. turmeric
salt to taste
1/2 tbsp. raisins
1 tbsp. cashew pieces
3-4 pinches asafoetida
1 tbsp. oil
Oil for deep frying
Sift flour and salt together.
Add ghee and mix well.
Add water to knead a soft dough.
Cover with moist cloth and keep aside for 30 minutes.
Brush liberally with ghee, knead, cover again and keep aside.
For filling:
Grate cauliflower, mash potatoes and finely chop green chillies.
Heat oil, add cashews and fry till light golden.
Add cauliflower & all other ingredients and mix well
Add all other ingredients and mix well.
To proceed:
Make small balls, the size of small lemons, from dough.
Knead one into thin chappati about 5" diameter.
Cut into half, take one, fold into cone, seal edge with some water.
Fill with one tbsp. filling, seal open edges to form triangular pyramid.
Seal edges and corners well with moist fingers.
Make four or five, deepfry in hot oil till golden and crisp.
Repeat for all filling and dough.
Serve hot with green and tamarind chutneys.
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