Ingredients:
Refined flour (maida) 2cups / 200gm
Salt to taste
Bicarbonate of soda a pinch
Ghee 1 tbsp / 15 gm
For the filling:
Split black gram (dhuli urad dal), washed, soaked for 2 hours, drained 1 cup / 150 gm
Cumin (Jeera) seeds 1 tsp / 2 gm
Asafoetida (hing) a pinch
Coriander (dhaniya) Powder 2 tsp / 3 gm
Red chili powder ½ tsp / 1 gm
Salt 1 tsp / 4 gm
Vegetable oil for frying
Method:
1. Sift the flour, salt, and bicarbonate of soda. Rub in the ghee
and knead with enough water to make a hard dough. Keep aside for 30
minutes. For the filling, grind all the ingredients together coarsely
on a stone slab or in a mixer. Sauté the filling in 1 tbsp ghee till
golden. Keep aside to cool. Divide the flour dough into 16 balls.
2. Shape each ball into a small cup; fill 1 tbsp filling into the
hollow, pinch together to seal and pat into rounds. Heat the oil in a
wok (kadhai); deep-fry the rounds, a few at a time, on low heat till
they puff up and become crisp and golden. Remove and drain the excess
oil on absorbent kitchen paper towels. Serve hot with aloo Ki khatti
tarkari.
