Ingredients:

• 1 – Onion
• 1 – Tomato
• 1 tsp – Garam Masala
• 1 cup – besan
• 1 tsp – Turmeric powder
• 1 tbsp – oil/ghee
• Salt
• 4 Cloves – Garlic
• Ginger – 1/2 inch piece
• 4 – Green chillies
• 1/2 cup – cilantro, chopped

Method:

1. Grind the last 4 ingredients and mix with besan, oil/ghee, turmeric and salt and make a dough.
2. Roll it into a (1 inch diameter) long roll and steam cook for 5 mins.
3. Take out, slice into 1/2 inch thick pieces.
4. Deep fry these slices and set aside. (Steaming avoids absorption of too much oil.)
5. Fry onions and tomatoes very well, add garam masala, (chilli powder, if you like it hot) salt and water.
6. When it comes to a boil, add the golas, warm it through and remove from stove.
7. Do not let it boil.
8. Garnish with cilantro and serve with chapatti, puri or pulao.

Recipe courtesy of Sify Bawarchi