In a bowl mix together flour, sugar, salt, yeast and butter.

Take coriander leaves in a mixer jar and add little water and grind it to a fine paste.

Add the remaining water to it and  mix well.

Add this to the flour mixture and make a soft dough.

Knead the dough for 10 minutes or until smooth and elastic.

Oil a bowl, place the dough inside, coat the dough with oil and cover with cling film.

Set it aside for an hour or until the dough is double in volume.

Preheat oven to 200°C.

Take the dough to counter, roll it into a thin disc.

Cut circles on the disc using a cookie cutter or a bowl.

Mix together the filling ingredients.

Apply it on the circles using a pastry brush.

Fold each circle into half.

Grease a 7" * 3" loaf tin and arrange the circles in it.

Once all the dough is used up, cover it and set aside for 10 minutes.

Brush the top with milk and sprinkle some chopped coriander leaves on top.

Bake in oven for 15 - 20 minutes or until the top is golden.

Remove from oven, brush the top with more butter and serve it hot.