Ingredients:

• 1 cup – yellow moong daal
• 3 cups – Maida
• 1 tsp – Coriander seeds
• 1/2 tsp – Cumin seeds
• 1 tsp – Garam Masala
• 1/2 tsp – Amchoor
• 1/2 tsp – Red Chilli powder
• 4 – green chillies, finely chopped
• 1 – small piece of ginger, finely chopped
• Salt to taste
• Oil for deep frying

Method:

1. Soak the moong daal overnight and then grind it with as little water as possible.
2. Dry roast coriander seeds and cumin seeds and crush them coarsely.
3. Add coriander and cumin seeds mixture, red chilli powder, garam masala, amchoor, salt chopped green chillies and ginger to daal and mix it well.
4. Now heat 1 tbsp oil in a pan, preferably non stick, and add the above daal mixture to it.
5. Stir it continuously till it dries.
6. Mix about 3 tbsp oil and a little salt to the maida and mix it well with hands.
7. Knead a tight smooth dough using hot water.
8. Now take small cubes from the dough and place 1/2 tsp of filling in it and close it carefully. Now press it carefully with a rolling pin and flatten. Repeat for the rest of the dough.
9. Now heat oil in a deep pan or kadai and deep fry the dough on a low flame till they turn golden brown.
10. Serve with tamarind and jaggery chutney.

Recipe courtesy of Pooja