Method:
- Sieve the flour and add salt to taste. Add hot
water and little hot cooking oil to prepare a smooth dough. Make rounds
that fit in your palm. Set aside.
In a pan, heat about 1 tbsp of cooking oil. Add mustard seeds and when
they splutter, add the green chilies, hing and curry leaves.
- Fry for about 20 seconds and then add the chili
powder and rava. When the rava starts turning color (about 2mins,
sprinkle some water (about 1/4 cup) and add the salt and coconut. Cook
for about 5-6 minutes on a low flame. Remove and let cool.
Make small round balls of this rava stuffing. Take each maida round,
keep the rava stuffing in the center and fold the rounds till the
stuffing is completely sealed inside. Roll out into small circles using
a rolling pin. Bring the cooking oil to smoking point and deep fry these
till golden brown and crisp. - Eat when hot with tomato ketchup.
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