2 cups (320 g) 11 oz Bengal gram (chana dal), washed, soaked for 4 - 5 hours, drained
1/2 cup (75 g) 2 1/2 oz Split black gram (dhuli urad dal), washed, soaked for 4 - 5 hours, drained
1 tsp (4 g) Salt
12 Black peppercorns (sabut kali mirch), freshly ground
1 tbsp (24 g) Ginger (adrak), grated
2 - 3 Green chillies, finely chopped
a pinch Asafoetida (hing)
1 tbsp (6 g) Cumin (jeera) seeds
2 tbsp (12 g) Coriander (dhaniya) seeds
a bunch Green coriander (hara dhaniya), finely chopped
Ghee for frying
1/2 cup (75 g) 2 1/2 oz Split black gram (dhuli urad dal), washed, soaked for 4 - 5 hours, drained
1 tsp (4 g) Salt
12 Black peppercorns (sabut kali mirch), freshly ground
1 tbsp (24 g) Ginger (adrak), grated
2 - 3 Green chillies, finely chopped
a pinch Asafoetida (hing)
1 tbsp (6 g) Cumin (jeera) seeds
2 tbsp (12 g) Coriander (dhaniya) seeds
a bunch Green coriander (hara dhaniya), finely chopped
Ghee for frying
method
1. Grind the Bengal gram and black gram separately to a coarse and grainy paste. Now mix the pastes and the remaining ingredients (except ghee).
2. With wet hands, take some paste and make a 3 inch-large, round cake. Repeat till all the mixture is used up.
3. Heat the ghee in a pan till hot; deep-fry the cakes, a few at a time. When small bubbles appear on the surface, turn and fry the other side till pale golden. Remove and drain the excess oil on absorbent paper towels. Keep aside to cool.
4. Then cut each cake into 1/4 inch slices. Reheat the ghee and fry the slices till golden and crisp. Sprinkle some chaat masala and serve with mint chutney
2. With wet hands, take some paste and make a 3 inch-large, round cake. Repeat till all the mixture is used up.
3. Heat the ghee in a pan till hot; deep-fry the cakes, a few at a time. When small bubbles appear on the surface, turn and fry the other side till pale golden. Remove and drain the excess oil on absorbent paper towels. Keep aside to cool.
4. Then cut each cake into 1/4 inch slices. Reheat the ghee and fry the slices till golden and crisp. Sprinkle some chaat masala and serve with mint chutney
serving amount
serves: 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
