Ingredients:

• Urad Dal – 1 cup
• Chana Dal – 1 cup
• Fenugreek Seeds – 1 tsp
• Soaked Drained Weight – about 850 grams
• Deep Fried Lentil Balls
• Ginger-Garlic Paste – 3 tbsp
• Dried Fenugreek leaves – 2 tbsp
• Dried Mint – 1 tsp
• Onion – 1 Large
• Salt – to taste
• Water – 250 ml
• Oil – to deep fry

Method:

1. Soak the lentils with fenugreek overnight.
2. Grind the soaked ingredients along with ginger-garlic paste, dried fenugreek leaves, dried mint, onion, salt, and water to a smooth paste.
3. Heat oil on high heat.
4. Carefully add small amounts of the lentil balls to the hot oil and deep-fry until golden brown on all sides.
5. Remove using a slotted spoon and spread on a tissue as this enables absorption of extra oil.