Ingredients:
- Atta (Wheat flour) sifted 2 & ½ Cups
- Namak (Salt) 1 tsp or to taste
- Cooking oil 2 tbs
- Water 1 Cup or as required
- Cooking oil 2 tbs
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Zeera (Cumin seeds) roasted & crushed 1 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Chaat masala 1 tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Pyaz (Onion) chopped 1 medium
- Gajar (Carrot) chopped ½ Cup
- Phool Gobhi (Cauliflower) grated 1 Cup
- Hari mirch (Green chilli) chopped 3
- Hara pyaz (Green onion) leaves 2 tbs
- Aloo (Potatoes) boiled 2 medium
- Podina (Mint leaves) chopped 2 tbs
- Namak (Salt) 1 tsp or to taste
- Melted ghee
Directions:
In a bowl,add wheat flour,salt and mix well.
Add cooking oil and mix well until crumbled.
Gradually add water and knead until dough is formed,grease dough with oil,cover and let it rest for 15-20 minute.
In a wok,add cooking oil,coriander seeds,cumin seeds red chilli powder,turmeric powder,chaat masala, red chilli crushed,mix well and cook for 30 seconds.
Add ginger garlic paste and mix well.
Add onion & mix well.
Add carrot,cauliflower,green chillies,green onion leaves,potatoes,mint leaves,mix & mash well.
Add salt,mix well and cook for 1-2 minutes.
Let it cool.
Knead dough again,take a small dough,make a ball & sprinkle dry flour & roll out with the help of rolling pin.
Add & spread prepared vegetable filling (2 tbs) and seal all the edges & twist gently.
Prick with skewer to remove air pockets,dust dry flour & roll out with the help of rolling pin (makes 6).
Heat griddle,place rolled dough & brush melted ghee and fry on medium flame from both sides.
Serve with yogurt raita!
Ajza:
- Atta (Wheat flour) sifted 2 & ½ Cups
- Namak (Salt) 1 tsp or to taste
- Cooking oil 2 tbs
- Water 1 Cup or as required
- Cooking oil 2 tbs
- Sabut dhania (Coriander seeds) crushed 1 tbs
- Zeera (Cumin seeds) roasted & crushed 1 tbs
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Chaat masala 1 tsp
- Lal mirch (Red chilli) crushed 1 tsp
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Pyaz (Onion) chopped 1 medium
- Gajar (Carrot) chopped ½ Cup
- Phool Gobhi (Cauliflower) grated 1 Cup
- Hari mirch (Green chilli) chopped 3
- Hara pyaz (Green onion) leaves 2 tbs
- Aloo (Potatoes) boiled 2 medium
- Podina (Mint leaves) chopped 2 tbs
- Namak (Salt) 1 tsp or to taste
- Melted ghee
Directions:
Bowl mein atta aur namak dal ker mix ker lein.
Cooking oil dal dein aur crumbled hunay tak ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein,dough ko oil sa grease karein aur dhak ker 15-20 minute kliya rakh dein.
Karhai mein cooking oil,sabut dhania,zeera,lal mirch powder,haldee powder,chaat masala aur la mirch crushed dal ker ache tarhan mix karein aur 30 seconds kliya paka lein.
Adrak lehsan paste dal ker axhe tarhan mix karein.
Pyaz dal ker ache tarhan mix ker lein.
Gajar,phool gobhi,hari mirch,hara pyaz leaves,aloo aur podina dal dein aur ache tarhan mix ker ka mash ker lein.
Namak dal ker ache tarhan mix karein aur 1-2 minute kliya paka lein.
Thanda ker lein.
Dough ko dubara ghond lein aur chota dough la ker ball bana lein aur maida chirak ker rolling pin ki madad sa bail lein.
Tayyar vegetable filling (2tbs) dal ker pheela lein aur edges ko seal ker ka gently twist ker lein.
Skewer sa prick ker ka air pockets ko remove ker lein aur miada chirak ker rolling pin ki madad sa bail lein (makes 6).
Tawa garam karein aur rolled dough rakh ker melted ghee laga lein aur darmiyani ancch per dono sides sa fry ker lein.
Dahi raita ka saath serve karein!
