Ingredients
Quantity | Measure | Ingredients | Description |
---|---|---|---|
2-3 | Teaspoon | Dhal, Chana | Soak for Two hours |
1.5 | Teacup | Flour, All Purpose | For dough |
1.5 | Teacup | Flour, Gram /Chana Ata | For dough |
1 | Teaspoon | Chilly Powder, Red | To mix |
1/2 | Teaspoon | Turmeric Powder | To mix |
1 | Teaspoon | Garam-Masala | To mix |
1 | Medium | Onion | Grated, to mi |
1 | Teaspoon | Ginger Garlic Paste | To mix |
1/2 | Teacup | Coriander Leaves (Kothmeer) | Picked, washed, chopped, to mix |
As Required | Salt | to taste | |
As Required | Cooking Oil | to fry |
Method
Soak the Chana dhal, in a cup and keep aside for two hours.
In the meantime, make a dough by mixing both flours, all powdered spices, ginger-garlic paste, onion, washed and chopped coriander leaves and salt. Knead into a stiff dough, adding water as needed and a little oil. Make 12 equal-sized balls.
Lightly oil the palms and pat each ball into a 10 cms disc, spreading a little chana dal on each side while patting, so that the dal sticks to both sides of the discs.
Heat oil and fry each disc till golden.
When all discs are ready, serve hot with a sauce or any chutney.
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