• 3 cups wheat flour;
• 1 1/2 cups sugar (or to taste);
• 1 cup carrots, peeled and grated;
• 1 cup coconut, grated;
• 4-5 cardamoms, powdered;
• a pinch of salt;
• 1 cup water to knead the dough;
• 1 1/2 tbsp. oil;
• ghee.

1. Sieve the flour. Add salt and enough water to bind to a chappati like dough and keep aside.
2. Add a little water to the sugar and boil to make a thick sugar syrup. Add grated carrot and coconut to the syrup. Mix well and cook on low heat till almost dry. Add cardamom powder. Mix well and keep aside to cool.
3. Divide the wheat flour dough into even numbered small portions. Roll out two small chapaties. Put one to two tsp. prepared carrot-coconut mixture over one and cover with the other chappati. Seal the edges. Press lightly and roll out into a chappati. Heat a tava, lower the heat and bake the chappati till brown on both sides, adding a little ghee now and then. Remove from heat and serve hot.

(contributed by S.R. Seethalakshmi, Madras)