|
Ingredients
|
For 4
|
For 100
|
|
Eggs
|
4
|
100
|
|
Onions
|
115gms
|
2.8kg
|
|
Green chillies
|
5
|
115gms
|
|
Ginger
|
5
|
115gms
|
|
Coriander leaves
|
½ bunch
|
3 bunches
|
|
Salt
|
to taste
|
50gms
|
|
Fat
|
10gms
|
200gms
|
|
Covering :
|
|
|
|
Refined flour
|
115gms
|
2.8kg
|
|
Fat
|
30gms
|
500gms
|
|
Rice flour
|
15gms
|
340gms
|
|
Salt
|
a pinch
|
30gms
|
Hard-boil eggs. Crack and cool in water. Shell and chop into
small pieces. Chop fine the green chillies onions, ginger and coriander leaves.
Saute in a small quantity of hot fat. Remove, add eggs and salt. Prepare a
dough with flour, salt and water. Let it stand for at least 1 hour. Knead dough
well. Roll out into large chapaties, smear with fat, sprinkle a little rice
flour over. Fold several times. Roll out thinly; cut into squares or circles.
Fill with prepared stuffing. Turn over and seal edges with water. Deep fry and
serve hot.
