|Edible oil||2 Cup (32 tbs) (For frying)|
|Besan flour/Chickpea flour||1 Cubic Centimeter (Since besan is a bit hard to digest it can be replaced with wheat flour. Does not taste the same but is an alternative.)|
|Chilli powder||1 Teaspoon|
|Water||1 Cup (16 tbs) (to form a dough of chickpea flour.)|
|Cashew nuts||1 Tablespoon|
|Poppy seeds||1 Teaspoon|
|Grated coconut||1 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
Clean cilantro and cut it.
Heat oil in a vessel. Season it with mustard and cumin seeds.
Add poppy seeds and in 5 to 10 seconds add chopped onions and stir till they become translucent.
Add 1/2 of turmeric, 1/2 of chilli powder and 1/2 of salt.
Add cashewnuts and raisins and grated coconut.
Now add cilantro leaves.
Remove from heat in 5 minutes and set aside to cool.
Now make a soft dough of besan, water, salt, turmeric powder, chilli powder and 1 teaspoon oil.
Make about 10 balls of this dough and roll chapatis out of this.
Now on each chapati place the above cooled mixture and make a roll. Press and close the ends of the roll.
Deep fry these rolls till golden brown.
Remove from oil and cut into bite size pieces with a knife.
Serve hot with tomato sauce.