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 chilli
powder 1/2 tsp / 1 gm
Salt 1 tsp / 4
gm
Vegetable oil
for frying
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.
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.
