Ingredients:

• 1 cup – Tomato puree
• 1/2 cup – Onion paste
• 1 tbsp – ginger-garlic paste
• 1/2 tsp – chilli paste
• 1 tsp – Cumin seeds
• 1 tbsp – Garam Masala
• 1 tsp – Turmeric powder
• 1 tsp – besan
• 75 g – Bengal Gram
• 100 g – Wheat flour
• 4 – Garlic
• 1 – Green chilli
• 250 g – oil
• 3 cup – water
• Salt to taste
• Coriander leaves for garnish

Method:

1. For gughhiya:
2. Soak the Bengal gram overnight.
3. Mix the soaked Bengal gram, garlic, chilli and salt.
4. Make a dough of the wheat flour, divide into 4 parts and roll out.
5. Fill each part with the Bengal gram mixture.
6. Fry the gughhiyas in oil until golden brown.
7. For gravy:
8. Take 2 tbsp of oil, add cumin seeds, ginger-garlic paste, chilli paste and onion paste and fry.
9. Add tomato puree after 2-4 minutes, along with turmeric and garam masala.
10. Add salt, water and besan.
11. After 5-8 minutes, add the gughhiyas and cook for one minute.
12. Garnish with coriander leaves.
13. Serve with chapatti.

Recipe courtesy of vartika kesarwani