Ingredients:

• 1 cup – gram flour (besan)
• 1 cup – sorghum (jowar) flour
• 2 cups – Coriander leaves chopped finely
• 4 – Green chillies minced finely
• 2 flakes – Garlic minced finely
• 1/4 tsp – Turmeric powder
• 1 tsp – sesame seeds
• 1/2 tsp – Cumin seeds
• 1/4 cup – oil or Butter
• oil to deep fry

Method:

1. Mix all ingredients except oil to deep fry.
2. Add very little water, knead into a slightly stiff dough.
3. Shape into 5 – 6 inch long cylindrical rolls, 1 inch thick.
4. Put water in a steamer, place over heat to boil.
5. Place rolls in a perforated tray over water.
6. Take care to keep center vacant for steam circulation.
7. Close lid, steam for 10 – 12 minutes.
8. Keep aside for 10 minutes.
9. Remove and cool in a large plate.
10. Slice into 1/2 – 3/4 cm. rounds.
11. Heat oil for deep frying.
12. When hot, add a few rounds, fry till crisp and light golden.
13. Drain, repeat for all rounds.
14. Serve hot with green chutney, sauce, or tamarind chutney.
15. They also taste great cold, with hot tea or coffee.

Recipe courtesy of Saroj Kering