Ingredients:

• 250 gms – Urad Dal
• 250 gms – flour (maida)
• 2 tbsp – hot oil
• 2 to 3 tbsp – oil for frying the dal paste
• enough water
• salt to taste
• For Dry Roasting:
• 2 Cardamoms (seeds)
• 1.5 tsp – Coriander seeds
• 1.5 tsp – Cumin seeds
• 8 to 10 pepper Corns
• 1.5 tsp – Fennel seeds
• 6 to 8 red dry chilies
• 1 small stick Cinnamon
• 3 to 4 Cloves

Method:

1. Clean, wash and soak the urad dal for about 4-6 hours.
2. Remove the water and coarsely grind.
3. Roast seeds, pepper corns, fennel seeds, and red dry chilies for couple of minutes on a low flame.
4. Grind this to powder. Cool.
5. Make stiff dough by mixing flour, 2 tbsp of hot oil, salt to taste and enough water.
6. Knead the dough well and cover with a cloth and keep aside for about 30 minutes.
7. In a kadhai add 2-3 tbsp of oil and fry the dal paste until golden in color on a low flame, stirring continuously.
8. Remove from fire and cool completely and now add the masala powder and salt to taste.
9. Divide the kept aside dough into 15 equal portions.
10. Roll each portion into 3 diameter puree.
11. Put a heaped tbsp of the urad dal mixture into the centre of the puree.
12. Gather the outer edges of the puree and lightly roll out into small purees.
13. Fry the purees in hot oil till golden.
14. Serve with aloo pethe ka sabzi, pickle and onion kachumber.

Recipe courtesy of Anitha Raheja