Bengal gram
(kaala chana), split and husked 250 gm
Chaat masala
10 gm/2 tsp
Coriander
leaves, chopped 20 gm/4 tsp
Garam masala
20 gm/4 tsp
Green chillies,
chopped 60 gm/ 1/4 cup
Oil to fry
Onions,
chopped 80 gm/ 1/3 cup
Red chilli
powder 10 gm/2 tsp
Roasted gram,
powdered 45 gm/3 tbs
Salt to taste
Thoroughly wash and chop lotus stem. Pot to boil in a pan
with some water together with the Bengal gram. Cook till
tender and dry. Grind the two to a thick paste without using
any water.
Add all other ingredients except oil to the paste. Knead for
5 minutes. Shape into small cutlets and deep fry in hot oil.
