Ingredients:

For Dough

• 1 Cup         All Purpose Flour
• 2 Tbsp       Gram Flour / Besan
• 1/2 tsp       Salt
• 1/4 tsp       Caraway Seeds
• 2 tbsp        Oil

For Masala

• 1 tbsp      Coriander Seeds
• 1/2 tbsp   Fennel seeds
• 1 tsp        Cumin seeds
• 1 tbsp      White Sesame Seeds
• 1/2 tbsp   Poppy Seeds
• 1/4 Cup   Dessicated Coconut
• 1/2 tsp     Salt
• 1 tsp        Red Chilli Powder
• 1/4 tsp     Garam Masala
• 1/4 tsp     Turmeric Powder
• 2 tsp         Sugar
• Tamarind Chutney

Instructions:

1. Mix all the ingredients of a dough and make a dough by gradually adding water.
2. Cover and keep aside.
3. For Masala: Dry Roast Coriander seeds, Fennel seeds, Cumin seeds, White Sesame Seeds, Poppy seeds and Coconut o low flame until poppy seeds crackle.
4. Cool the mixture and transfer into a mixer jar add salt, red chilli powder, garam masala, turmeric powder, sugar and grind coarsely.
5. Now make a small ball of the dough and roll it in to a chappati .
6. Apply some Tamarind chutney on the surface.
7. Spread a portion of the stuffing mixture equally.
8. Roll like flutes and seal the edges.
9. Cut into half inch sized pieces.
10. Now heat sufficient Oil in a Kadhai and deep-fry the pieces on medium-low flame till golden brown and crisp.
11. Drain onto an absorbent paper. Serve.