2 cups (200 g) 7 oz Refined flour (maida)
Salt to taste
a pinch Soda bicarbonate
1 tbsp (15 g) Ghee
Salt to taste
a pinch Soda bicarbonate
1 tbsp (15 g) Ghee
For the filling:
1 cup (150 g) 5 oz Split black gram (dhuti urad dal), washed, soaked for 2 hours, drained
1 tsp (2 g) Cumin (jeera) seeds
a pinch Asafoetida (hing)
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Red chilli powder
1 tsp (4 g) Salt
Vegetable oil for frying
1 tsp (2 g) Cumin (jeera) seeds
a pinch Asafoetida (hing)
2 tsp (3 g) Coriander (dhaniya) powder
1/2 tsp Red chilli powder
1 tsp (4 g) Salt
Vegetable oil for frying
method
1. Sift the flour, salt, and soda bicarbonate. Rub in the ghee and knead with enough water to make a hard dough. Keep aside for 30 minutes.
2. For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer. Saute the filling in 1 tbsp ghee till golden. Keep aside to cool.
3. Divide the flour dough into 16 balls. Shape each ball into a small cup; fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds.
4. Heat the oil in a wok (kadhai); deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden. Remove and drain the excess oil on absorbent kitchen paper towels. Serve hot.
2. For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer. Saute the filling in 1 tbsp ghee till golden. Keep aside to cool.
3. Divide the flour dough into 16 balls. Shape each ball into a small cup; fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds.
4. Heat the oil in a wok (kadhai); deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden. Remove and drain the excess oil on absorbent kitchen paper towels. Serve hot.
serving amount
serves: 8
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