INGREDIENTS:
For the Outer Cover:
- Maida – 1 cup
- Sooji – 1/3 cup
- Baking powder – 1 pinch
- Oil – 2 tsp
- Salt – To taste
- Water – Accordingly
For the filling:
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Vegetables – 1 1/2 cups
- Chopped onion – 2 Tbsp
- Ginger garlic paste – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric powder – a pinch
- Coriander powder – 1/2 tsp
- Garam masala powder – 1/2 tsp
- Kasuri Methi – 1/2 tsp
- Chaat masala – 1/2 tsp
- Salt – To taste
- Oil – 2 Tbsp
For the green chutney:
- Coriander leaves – 1/2 cup
- Green chillies – 2
- Ginger – 1 inch
- Garlic pods – 2
- Roasted cumin seeds – 1/4 tsp
- Salt – To taste
For the tamarind chutney:
- Tamarind paste – 1/4 cup
- Sugar – 2 tsp
- Roasted cumin seeds – 1/4 tsp
- Roasted peppercorns – 1/4 tsp
- Salt – To taste
PREPARATION METHOD:
- Mix the ingredients of the dough to make a soft dough. Cover it with a wet cloth and keep aside for half an hour.
- Boil the vegetables (I used potato, carrot, peas, corn).
- Heat oil in a pan.Add mustard and cumin seeds to splutter.
- Add onion, ginger garlic paste and fry well.
- Add the vegetables now. Add the turmeric, chilli, coriander and garam masala powders and mix well.
- Let it cook for sometime. Then add kasuri methi, chaat masala and salt.
- Take a small ball of dough, roll it and cut into half.
- Fold one half into a triangle and stuff the filling.
- Seal the edges using wet fingers.
- Fry on medium to high flame till brown. Serve hot with the chutneys:)
- For green chutney mix all the ingredients mentioned against green chutney with water and grind it.
- For tamarind chutney mix all the ingredients mentioned against tamarind chutney with water and grind it.