Some preparation needs to be done but then it is worth the efforts 🙂
First of all the coriander needs to be washed, spread on a cloth so the water is absorbed.This is important because the coriander becomes soggy after cutting if it is left wet.
INGREDIENTS:- For the covering
3/4 cup besan
3/4 cup wheat flour (atta)
salt to taste, 1/2 tsp chilli powder, 1/4 tsp turmeric
3 Tbsp oil (hot ) to be added in the flour.
For the stuffing
Nearly 2 cups of finely chopped coriander leaves
2 Tbsp dry coconut grated and roasted
1Tbsp khus khus roasted
1Tbsp Til (sesame seeds) roasted
salt to taste, 1 tsp ginger green chilli paste ,
3 cloves garlic chopped fine
1/2 tsp chilli powder
juice of half lime
3/4 tsp sugar
1 onion finely cut
Make a paste mixture
2 tsp oil + 1tsp kala masala ( garam masala)+2 tsp thick tamarind pulp
Oil to deep fry
METHOD:-Covering- Mix all the ingredients required for the covering, including the hot oil, into a stiff dough.
Stuffing- In 1 Tbsp oil saute the onions till just soft . Add the ginger paste and garlic fry for few seconds.Remove from the fire.Let it cool .
Coarsely grind the roasted til, khus khus , coconut .
Add the coriander leaves ,to the onion mixture along with the roasted til etc..Add salt , sugar lime juice chilli powder mix well.
Paste mixture- Mix all the items for the paste .
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.
Place the good amount of stuffing in the center as shown and overlap the sides of roti on it.
Lightly roast the rolls on a tawa, and then deep fry before serving. Serve with green or sweet chutney.
I got bored of making rolls so I made this- like this 🙂