Ingredients:

• For the covering: 2 cups – whole Wheat flour
• oil for frying
• salt to taste
• For the filling: 1 – medium-sized cauliflower, chopped finely
• 1 tbsp – coriander leaves, finely chopped
• 1/4 cup – yellow gram dal, washed and soaked
• 2-3 flakes – garlic, crushed
• 1″ piece – ginger, grated
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – dried Mango (amchoor) powder
• 1 tsp – Wheat flour
• 1 tbsp – Butter
• salt to taste

Method:

1. For the covering: Sieve the flour and salt together. Add just enough water and knead into a soft pliable dough.
2. When all the dry flour is absorbed, knead on work surface for 3-4 minutes. When smooth, cover with moist cloth and keep aside.
3. For the filling: Boil the soaked dal for 4-5 minutes until cooked but firm to touch. Drain and keep aside.
4. Heat butter in a pan, add ginger and garlic and stir-fry.
5. Add cauliflower and all the masalas and stir well. Cover and let it simmer.
6. Cook for 4-5 minutes until the cauliflower is soft.
7. Add the dal and coriander leaves. Cook until all the moisture is absorbed.
8. Take off fire, sprinkle wheat flour and mix well. Allow to cool a bit.
9. Make ping-pong sized balls and press lightly.
10. Take a similar sized or smaller lump of dough and roll into 4 inch round.
11. Place a ball of filling in the centre, fold in the edges and press down lightly.
12. Dust with some dry flour and roll again.
13. Shallow fry on a warm griddle, drizzling oil in between.
14. Make sure both sides are crisp and golden in texture.
15. Serve hot with chutney or ketchup.

Recipe courtesy of Saroj Kering