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About this recipe: This is a great Maharashtrian snack that requires a bit of effort to make, but it is worth it since the snack can be stored for weeks. Enjoy it with warm chai.

Serves: 4 

  • 3 cups besan
  • 1 and ½ cups maida (all purpose flour)
  • 2 teaspoons red chili powder
  • Salt as needed
  • ½ tablespoon cumin seeds
  • ½ tablespoon coriander powder
  • 2 teaspoons cuscus (poppy seeds)
  • 3 tablespoons grated coconut
  • ½ teaspoon chopped ginger
  • ½ teaspoon haldi powder
  • Vegetable oil for deep frying

Prep:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Make thick dough of besan, maida, 1 teaspoon of red chili powder and salt. Keep it aside.
  2. Make dough balls out the dough. Roll out each dough ball into chapattis.
  3. Now mix cumin seeds, coriander powder, cuscus, grated coconut, ginger and haldi powder together in a separate bowl.
  4. Then spread the filling on each chapatti. Roll the chapatti from one end to another. Repeat to make rolls.
  5. Now steam the rolls for 5 minutes.
  6. Cut the rolls into small round disks.
  7. Heat a deep frying pan or kadhai with vegetable oil. Deep fry the disks.

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