115 gm whole wheat flour
115 gm refined flour
65 ml milk
15 gm curd
10 gm salt
30 gm fat

STUFFING
225 gm potatoes, boiled
115 gm peas, fresh
5 gm green chilies
Sm. piece ginger
2 flakes garlic
Salt to taste
Pinch of Garam Masala powder
1 sprig coriander leaves
30 gm onion
30 gm fat

Sieve whole wheat flour and refined flour and rub in fat. Add curd and milk and water, if required, to make a stiff dough. Keep aside for half an hour. Knead well and divide into even portions. Roll into even sized rounds, spread some prepared filled on one. Cover with another. Bind edges with a little milk. Put on a hot greased griddle. Turn when one side is light brown. Put a teaspoon of melted fat around. Cook both sides until light brown and crisp.