Stuffed parwal

Peel parwals and remove the stalks from both ends. Make a lengthwise slit in the centre, keeping it joined at the back. With a knife take out the marrow and keep the parwals in another plate.

Heat ½ tbsp oil in a pan. Add cumin seeds and let them splutter. Now add turmeric powder, green chilly, fennel powder, coriander powder, and parwal marrow; sauté for 2 minutes. Also add red chilly powder, garam masala, mango powder, besan, and salt. Mix all ingredients really well and sauté for 3-4 minutes. Turn off the gas. Add green coriander leaves when the filling cools down. This is the filling for the parwal.

Take one slit parwal and stuff it with the filling. Similary, stuff all the parwals.

Pour 2 tbsp oil in a pan. Once hot, gently place the parwals in the pan; cover and cook for 5 minutes. Open the lid and with help of tongs turn them and cook for another 5 minutes on low flame.

Once well browned on both sides, transfer to a plate. Your parwals are ready to be eaten. Serve them hot with chapatti or parathas.