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A tasty and filling dish.

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Preparation Time: 
Cooking Time: 
Serves 6 to 8.
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For the dough
1 1/2 cups plain flour (maida)
3 tsp oil
salt to taste

For the stuffing
3/4 cup red rajma (kidney beans)
2 onions, chopped
2 tbsp butter
1 tbsp ghee
4 tbsp tomato ketchup
1 tsp chilli powder
salt to taste

For the hot sauce
1 kg (21/4 lb.) red tomatoes
6 whole dry kashmiri red chillies
1 chopped onion
1/4 tsp carom seeds (ajwain)
3 tsp sugar
2 tbsp oil

Other ingredients
3/4 cup chopped spring onions and grated carrot for decoration

For the baking (optional)
100 gms fresh creammixed with 1 tbsp. of lemon juice
5 to 6 tbsp grated cheese

For the dough

  1. Mix all the ingredients and make a soft dough by adding water. Knead well.
  2. Roll out into small chapatis and cook lightly on a tawa (griddle).

For the stuffing

  1. Soak the beans overnight. Next day, cook in pressure cooker. Drain and mash.
  2. Heat the butter and ghee and fry the onion for 1 minute.
  3. Add the beans, tomato ketchup, chilli powder and salt and cook for a little while. Mash a little.

For the hot sauce

  1. Heat the oil in vessel and fry the onion for 1 minute.
  2. Add the tomatoes and the chillies and cook till the tomatoes are soft.
  3. Blend in liquidiser and strain.
  4. Add the ajwain, sugar and salt and boil for a few minutes.

How to proceed

  1. Fill each chapati with a little stuffing. Spread a little hot sauce and spring onions, close and serve.
  2. If you so wish, you can also serve barriots baked. Arrange on a baking tray and pour the remaining hot sauce on top. Pour the cream over the hot sauce
  3. Serve hot surrounded by chopped spring onions and grated carrots.
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