Ingredients:
 

1 kg Maida (All purpose flour)
2 tbsp. Cuscus
½ cup Gingelly ( Til )
Cashewnuts
6 tbsp Almonds
6 tbsp Pistas
3 cups coconut (dessicated)
½ tbsp cardamom powder
¼ tsp. nutmeg powder
1 ½ cup sugar (powdered)
3 tbsp. butter
A pinch of salt for taste
(Nuts to be cut very fine)

Method:

Heat the butter in a pan. Fry til and cuscus, raisins and the rest of the nuts till golden brown. Then keep them aside. Roast the coconut without any oil, keep aside. Mix all the nuts, coconut, powdered sugar, cardamom powder, nutmeg powder and salt and mix well and keep aside.

For the Chapaties: Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough. Roll out the dough into thin chapaties, cut into equal rounds. Add a tbsp of the filling in the centre of each chapatti round. Moisten edges with water, fold and press edges over if you are using the mould. If not, cut with a cutter and deep fry in oil.



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