2 1/4 cups (250 g) 9 oz Refined flour (maida)
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seeds
1 cup (200 g) 7 oz Split green gram (dhuli moong dal), soaked for 2 hours, drained and ground to a paste
2 tbsp Red chilli powder
Salt to taste
1 tsp (2 g) Garam masala
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seeds
1 cup (200 g) 7 oz Split green gram (dhuli moong dal), soaked for 2 hours, drained and ground to a paste
2 tbsp Red chilli powder
Salt to taste
1 tsp (2 g) Garam masala
method
1. Heat 2 tbsp oil in a pan; add asafoetida and cumin seeds, saute for a few seconds. Add the green gram paste, and the remaining ingredients; saute till the mixture leaves the sides of the pan and is soft.
2. Rub 1 tbsp oil into the refined flour and knead with enough water into a soft dough. Divide the dough equally into 12 - 13 portions.
3. Take a portion, make a hollow in the centre and fill with the green gram mixture. Seal the filling inside. Repeat with the other portions. Cover the stuffed balls with a moist cloth and keep aside for 10 - 15 minutes. Roll out each portion into a thin disc of 10" diameter with some dry flour.
4. Roast the disc on a griddle (tawa) on both sides with 1 1/2 tsp oil. Remove and repeat with the other discs. Cover with aluminum foil.They can be eaten cold with sangar ka saag
2. Rub 1 tbsp oil into the refined flour and knead with enough water into a soft dough. Divide the dough equally into 12 - 13 portions.
3. Take a portion, make a hollow in the centre and fill with the green gram mixture. Seal the filling inside. Repeat with the other portions. Cover the stuffed balls with a moist cloth and keep aside for 10 - 15 minutes. Roll out each portion into a thin disc of 10" diameter with some dry flour.
4. Roast the disc on a griddle (tawa) on both sides with 1 1/2 tsp oil. Remove and repeat with the other discs. Cover with aluminum foil.They can be eaten cold with sangar ka saag
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