1 cup (150 g) 5 oz Black gram, split (dhuli urad dal), washed
1 cup (100 g) 3 1/2 oz Refined flour (maida), sieved
1 1/2 tsp (6 g) Salt
1 cup (100 g) 3 1/2 oz Semolina (suji)
1/2 cup ( 125 ml) 4 fl oz Water
1 tbsp (24 g) Ginger (adrak), chopped
2 tsp Green chillies, chopped
a pinch Onion seeds (kalonji)
a pinch Asafoetida (hing)
a pinch Garam masala
1/2 tsp (2 g) cooking soda
4 tsp (20 ml) Vegetable oil
Vegetable oil for frying
1 cup (100 g) 3 1/2 oz Refined flour (maida), sieved
1 1/2 tsp (6 g) Salt
1 cup (100 g) 3 1/2 oz Semolina (suji)
1/2 cup ( 125 ml) 4 fl oz Water
1 tbsp (24 g) Ginger (adrak), chopped
2 tsp Green chillies, chopped
a pinch Onion seeds (kalonji)
a pinch Asafoetida (hing)
a pinch Garam masala
1/2 tsp (2 g) cooking soda
4 tsp (20 ml) Vegetable oil
Vegetable oil for frying
method
1. Soak the split black gram in water for 45 minutes.
2. Mix the flour, salt, and semolina together. Add water and make a medium-strong dough. Flatten the dough with wet fingertips and divide into 16 equal parts.
3. For the filling, grind the drained gram, ginger, and green chillies to a paste. Add onion seeds, asafoetida, garam masala, and cooking soda. Divide into 16 equal portions.
4. Flatten one part of the dough and place one part of the filling in it. Shape into a ball.
5. Roll out each ball to a diameter of 5 cm, using oil.
6. Deep-fry in hot oil till golden brown. Remove and drain the excess oil on absorbent kitchen towels. Serve hot.
2. Mix the flour, salt, and semolina together. Add water and make a medium-strong dough. Flatten the dough with wet fingertips and divide into 16 equal parts.
3. For the filling, grind the drained gram, ginger, and green chillies to a paste. Add onion seeds, asafoetida, garam masala, and cooking soda. Divide into 16 equal portions.
4. Flatten one part of the dough and place one part of the filling in it. Shape into a ball.
5. Roll out each ball to a diameter of 5 cm, using oil.
6. Deep-fry in hot oil till golden brown. Remove and drain the excess oil on absorbent kitchen towels. Serve hot.
serving amount
serves: 4
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