Ingredients
4 cups Maida ( all purpose flour)
1 cup Bombay rava (semi-coarse semolina)
4 tbsp grated fresh coconut
3-4 green chillies, minced
1 tsp red chilli powder
1 tsp mustard seeds
1 sprig curry leaves
A pinch of hing (asoefetida)
Salt to taste
Oil for deep frying

Method
Sieve the flour and add salt to taste (about 3/4 tsp).
Add hot water and hot cooking oil (about 2 tbsp)
to prepare a smooth dough.
Make rounds that fit in your palm.
Set aside.
In a pan, heat about 1 tbsp of cooking oil.
Add mustard seeds and when they splutter, add
the green chillies, hing and curry leaves.
Fry for about 20 secs and then add the chilli powder
and rava.
When the rava starts turning color(about 2mins,
sprinkle some water(about 1/4 cup) and add the 
salt and coconut.
Cook for about 5-6 minutes on a low flame.
Remove and let cool.
Make small round balls of this rava stuffing.
Take each maida round, keep the rava stuffing 
in the center and fold the rounds till
the stuffing is completely sealed inside.
Roll out into small circles using a rolling
pin.
Bring the cooking oil to smoking point and
deep fry these till golden brown and crisp.
Eat when hot with tomato ketchup.