Jaggery 1
small piece, add 3 tsp water and make syrup
Dalda or your
choice of cooking oil 4 cups
Dough: Put whole-wheat flour in a bowl. Then add jaggery
syrup, caraway, soda and salt to it. Bind the mixture into
soft dough, using a little more water. This will make the
dough soft. Leave aside.
Filling: Mix all the spices and lemon juice in the
mashed potatoes. Heat the oil in a wok or deep frying pan.
Divide the dough into small portions. Wet your hands a
little and place a small portion (ball) in the palm of your
hand and spread it to a diameter of 2-3 inches. Place about
1 1/2 tsp of potato mixture in the center of the dough and
carefully fold up the edges and completely cover up the
filling. Press the edges together to seal. Again wet your
hand a little and spread the dough on your palm. Deep-fry it
on medium heat. When it turns a little golden, remove from
the heat. Drain on a sieve or paper towel. Serve hot.
