Preparation

• 1
  Stuffing:
• 2
  Wash the bean sprouts well to remove any smell.
• 3
  Take 1 cup water,1/2 tsp sugar and bean sprouts in the pressure cooker and cook for 1 whistle on medium heat.
• 4
  Remove the cooker from the flame and then lift the whistle slightly with the help of a spoon and release the steam.
• 5
  Drain the sprouts in a colander(place a dish under the colander to collect the water,can use this water to make chapati dough or in any curry)
• 6
  Heat oil in a pan and add cumin ,asafoetida and chopped green chilies.
• 7
  When cumin become golden, add sprouts and saute on medium heat to remove the extra moisture .
• 8
  Now add all the spices, finely chopped potato and chopped mint and saute for a while.
• 9
  Take out in a bowl and let it come to room temperature.
• 10
  Dough-take a bowl and add refined flour,corn flour,salt and baking powder.
• 11
  Mix and then add oil and rub well.
• 12
  Add just enough water and make a medium stiff dough.
• 13
  Cover and keep aside for 10 minutes.
• 14
  Make medium size balls from the dough and roll them into medium thin discs(poori)
• 15
  Place approx. 2 tbsp of filling in the center and fold from both the sides(apply little water on the sides before folding)
• 16
  Fold the roll as shown in the pics and gently press the joints.
• 17
  Heat oil in a pan and fry the rolls on medium heat till half done and then lower the flame and fry till golden in colour.
• 18
  Drain on a paper napkin and serve hot.
• 19
  *you can substitute potato with boiled banana or cottage cheese.