Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR COVER
  3               cups  plain flour -- (maida)
     1/2           cup  gram flour
  1 1/2    tablespoons  oil
                        salt to taste
                        FOR FILLING
  1         tablespoon  gram flour
  1           teaspoon  sesame and khuskhus seeds
  1           teaspoon  ginger grated
  1           teaspoon  garlic grated
  1 1/2      teaspoons  sugar
  3          teaspoons  red chilli powder
     1/4      teaspoon  garam masala
                        salt to taste
  1           teaspoon  coriander seeds crushed coarsely
     1/2      teaspoon  fennel seeds crushed coarsely
  1         tablespoon  dried coconut grated
     1/2           cup  fine 'sev' -- (used in bhel)
                        oil to deep fry

Preparation:

For cover: Mix flours, salt, oil, mix with fingers. When crumbly add little water, and knead into a smooth dough. Cover with a moist cloth. For filling: Roast sesame and khuskhus seeds lightly. Crush, add fennel and coriander seeds. Heat oil add cumin seeds, allow to splutter. Add ginger, garlic, fry for few seconds. Add all other crushed seeds. Stir. Add coconut, sev, masalas, salt, sugar, flour. Mix well keep aside. To proceed: Take a chappati size lump, roll into thin chappati. Use dry flour to help rolling. Spread filling thinly all over chappati. Make a tight roll press down edges. Cut into 1" pieces and deepfry in hot oil. Fry till cover is crisp and golden brown. Drain, cool very well before storing in airtight containers. Making time:45 minutes Makes: 45-50 pieces Shelflife: 2 weeks Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.

Nutritional Information:

205 Calories (kcal); 20g Total Fat; (88% calories from fat); 0g Protein; 6g Carbohydrate; 0mg Cholesterol; trace Sodium