Coriander/Cilantro Rolls
Calories: 1503kcal
Dough
- 1 cup chickpea flour/besan
- 1 cup chappati flour substitute whole wheat flour if chappati is unavailable
- 1/2 teaspoon red chile powder cayenne
- 1/2 teaspoon ground turmeric
- 3 teaspoons hot oil warmed up in microwave for 20 seconds
- 1 teaspoon salt
Filling
- 2 cups cilantro leaves firmly packed
- 1 teaspoon oil
- 3/4 cups grated coconut
- 2 teaspoons poppy seeds
- 2 teaspoons ginger garlic paste
- 1 teaspoon green chili sauce
- juice of 1/2 lemon
- 1/2 teaspoon salt
Paste
- 1 teaspoon garam masala
- 2 teaspoon oils
- 2 teaspoons tamarind pulp
Now let’s make the filling.
Heat oil in a nonstick pan. Add the ginger garlic paste and chili sauce and fry for 1 minute.
Add the coconut, poppy seeds and salt, stirring constantly to prevent the coconut from burning for 1 minute.
Now add the cilantro and cook for 2 minutes, stirring constantly, until cilantro wilts.
Add lemon juice and stir to combine. Allow to cool.
To make the rolls
Heat enough oil for deep frying in wok or deep pot to 350 F.
On a lightly floured surface, take a ping pong sized ball of dough and roll out to a 6 inch round.
Spread a little of the paste on the rolled out dough and then sprinkle a little of the filling towards one end.
Put a little water around the perimeter of the dough to help seal the dough.
Now roll up and then pinch the ends to seal, dabbing with more water, as necessary, to seal
Place in hot oil and fry until golden brown on all sides, about 1 minute.
Drain immediately and serve with your favorite chutney.
Calories: 1503kcal | Carbohydrates: 184g | Protein: 50g | Fat: 69g | Saturated Fat: 40g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 3615mg | Potassium: 2141mg | Fiber: 40g | Sugar: 24g | Vitamin A: 2640IU | Vitamin C: 11mg | Calcium: 235mg | Iron: 14mg