haldi paana nhawari/stuffed roti( spicy)
Roti stuffed with coconut filling and wrapped with aromatic turmeric leaves
Cooking Time
30min
Prep Time
20 min
Serves
3
Categories
Appetizers
Breakfast
Dinner
Lunch
Main Dish
Cuisines
Indian - Nawayath cuisine
Indian - Malabar cuisine
Indian - Konkan cuisine
Indian - Karnataka
Indian
Ingredients
Main Section
Turmeric leaves
10
unit/count
Cut the tips and wash it thoroughly.
Patri pudi
250
gms
If not available, refer to my 'sambati poli' recipe. And you can use this dough.
Coconut filling
coconut (grated)
1
unit/count
Ground chicken
250
gms
onions
2
unit/count
Finely chopped
cumin seeds
1
tsp
Turmeric powder
1
tsp
green chillies
2
unit/count
As per your spice level, you can increase of decrease it.
salt
1
tbsp
oil
2
tbsp
Step 1
To prepare coconut filling.
Take a vessel, add oil, cumin, green chilly, chopped onions. Fry for a minute let it turn golden colour. Add turmeric and ground chicken.
Step 2
Let it cook for a while. Meanwhile mix grated coconut with salt and a pinch of turmeric and add to the above chicken masala.
Let it cook for about 15 mins. Make sure it doesn't stick to the bottom.
Step 3
Dough:-
Use patri pudi to make a quick dough. If this is not available refer to my sambati poli' recipe for the dough.
Step 4
Assembling:-
Take a washed and cut turmeric leaf. Smear it with a little oil. Spread the dough evenly on its surface. Fill the coconut filling on half of its side. And fold it in half (upside down)
Step 5
Cook it on a tava along with the leaves. You can also cook it in steam to retain more aroma of the leaves.
Remove the leaves while eating.
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