2 cups (300 g) 11 1/2 oz Bengal gram (chana dal)
Salt to taste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
3 tbsp (45 g) 1 1/2 oz Green chilli paste
4 tbsp (100 g) 3 1/2 oz Onion paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 tbsp (30 ml) 1 oz Vegetable oil
2 cups (500 ml) 16 fl oz Water
5 tsp (25 g) Roasted gram (chana), powdered
a large pinch Garam masala
1/2 tsp (1 1/2 g) Sugar, powdered
Vegetable oil for deep-frying
Salt to taste
1 tsp (1 1/2 g) Coriander (dhaniya) powder
1/2 tsp (3/4 g) Cumin (jeera) powder
3 tbsp (45 g) 1 1/2 oz Green chilli paste
4 tbsp (100 g) 3 1/2 oz Onion paste
5 tsp (30 g) 1 oz Garlic (lasan) paste
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
2 tbsp (30 ml) 1 oz Vegetable oil
2 cups (500 ml) 16 fl oz Water
5 tsp (25 g) Roasted gram (chana), powdered
a large pinch Garam masala
1/2 tsp (1 1/2 g) Sugar, powdered
Vegetable oil for deep-frying
method
1. Mix the Bengal gram with all the ingredients except roasted gram, garam masala, sugar, and oil. Boil till tender and dry.
2. Grind the mixture to a thick paste without using any water. Mix in the remaining ingredients and knead till the dough is soft and smooth.
3. Divide the dough into lemon-sized portions. Shape each portion into round patties.
4. Heat the oil in a wok (kadhai); deep-fry the patties on low heat till golden brown.
5. Serve hot with mint chutney
2. Grind the mixture to a thick paste without using any water. Mix in the remaining ingredients and knead till the dough is soft and smooth.
3. Divide the dough into lemon-sized portions. Shape each portion into round patties.
4. Heat the oil in a wok (kadhai); deep-fry the patties on low heat till golden brown.
5. Serve hot with mint chutney
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