An Cooking

For the dough:

1. Flour 500gms


2. Ginger juice 1Tspn


3. Garlic juice 1Tspn


4. Desi ghee 3Tbspn


5. Milk 1cup


6. Salt to taste

For the mince:

1. Minced meat 500grms


2. Ginger-Garlic paste 1Tbspn


3. Onions 1 medium


4. Desi ghee 2Tbspn


5. Green chilles 6


6. Red chilli powder 2Tspns


7. Turmeric powder 1/2Tspn


8. Coriander leaves handful


9. Mint leaves few


10. Salt to taste


11. Oil for cooking

Grind to Paste and keep aside

1. Peppercorns(kali mirch) 5


2. Coriander seeds 1Tbspn


3. Cumin seeds 1/2Tspn


4. A small piece of cinnnamon


5. Green cardamom 4

METHOD:


For the stuffing:

• Boil mince with ginger-garlic paste & salt till done.


• Heat some desi ghee and fry onions ,green chillies along with the ground masala for 3-4 minutes.


• Add the mince along with red chilli powder,turmeric powder and fry till dry.


• Mix in the coriander leaves and mint leaves.


• Cool and use this mixture as your stuffing.

• Sieve the flour and salt together.Rub in the ghee till the mixture resembles bread crumbs.Make a big hole in the center and add milk,ginger& garlic juice.


• Mix well and knead to make a soft but non-sticky dough.


• Divide the dough into 6-8 portions.


• Roll each portion into a chappati.


• Place a heaped table spoon of mince filling about 7.5 cms apart on one chappati.


• Cover with another chappati.


• Seal the edges by pressing down(u can also use a fork,pierce it lightly at the edges)


• Cut into desired shape(triangles or square)


• Finally deep fry in oil.