INGREDIENTS FOR FILLING
1) MUSSEL - 250 gm
2) COCONUT OIL - 2 TABLESPOON
3) CHOPPED ONION - 400 gm
    SLICED GINGER - 2 INCH PIECE
    CRUSHED GARLIC - 12 CLOVES
    GREEN CHILLY  - 6 Nos(CUT INTO SMALL PIECES)
    CURRY LEAVES - 3 SPRIGS
    CORIANDER LEAVES - AS PER NEED
4) CHILLY POWDER - 2 TEASPOON
    CORIANDER POWDER - 1 TEASPOON
    TURMERIC POWDER - 1/2 TEASPOON
    PEPPER POWDER - 1/2 TEASPOON
5) CARDAMOM - 4
    CLOVES - 4
    CINNAMON - 2 INCH PIECE
6) SALT - AS PER NEED      


FILLING PREPARATION

1) HEAT THE OIL IN A SKILLET OR A FRYING PAN
2) ADD INGREDIENTS No.3 TO IT
3) SAUTE UNTIL SOFT (APPROXIMATELY 5 MINUTES)
4) ONCE IT STARTS TO TURN RED, ADD 4th AND 5th INGREDIENTS TO IT SLOWLY
5) ADD CLEANED MUSSEL AND SALT TO IT
6) TURN FLAME TO MINIMAL AND CLOSE IT WITH A LID
7) CHECK IN REGULAR INTERVALS FOR MASALA NOT TO STICK ON PAN
8) TURN OFF FLAME WHEN THE RAW SMELL/TASTE OF ONION GOES AND THE WATER
    CONTENT DEHYDRATES
9) DIVIDE IT INTO 20 EQUAL PORTIONS

INGREDIENTS FOR BATURA

REFINED WHEAT FLOUR - 250 gm
YEAST - 1 TEASPOON
WARM WATER - 1/2 CUP
SUGAR - 2 TEASPOON
SALT - AS PER NEED
COCONUT OIL - FOR FRYING

PREPARATION OF BATURA

1) MIX YEAST AND SUGAR TO WARM WATER AND STIR WATER FOR YEAST AND SUGAR TO DISSOLVE . KEEP IT ASIDE FOR 1/2 HOUR.
2) ADD REFINED WHEAT FLOUR TO THIS
3) MAKE IT TO A DOUGH AS YOU MAKE FOR CHAPATI (CAN ADD WATER IF REQUIRED)
4) COVER IT WITH A WET CLOTH AND ALLOW IT TO FERMENT
5) AFTER APPROXIMATELY 4 HOUR, THE SIZE OF DOUGH WILL BE ALMOST DOUBLED
6) DIVIDE IT INTO ALMOST 20 PORTIONS
7) MAKE LIME SIZED BALLS AND SPREAD THEM OUT
8) ROLL THEM OUT SLIGHTLY INTO THICK ROUNDS
9) DEEP FRY THIS IN COCONUT OIL
NOTE :- Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball as seen below



STUFFING

1) TEAR SIDE OF BATURA WHERE UPPER AND LOWER LAYERS OF BATTURA
    JOIN AS WE TEAR AN ENVELOPE.
2) STUFF THIS BATURA WITH THE STUFFING WE MADE
3) TEARED PART OF BATURA WILL CLOSE AUTOMATICALLY
4) SERVE THIS HOT AND FRESH TO YOUR LOVED ONES WITH TOMATO KETCHUP OR TOMATO MAYO KETCHUP.



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