|
Ingredients
|
Quantity
|
|
Filling:
|
|
|
Split green gram
|
225gms
|
|
Ginger
|
5gms
|
|
Coriander leaves
|
50gms
|
|
Asafoetida
|
a pinch
|
|
Turmeric
|
½ tsp
|
|
Sugar
|
1 tsp
|
|
Coriander and cumin powder
|
½ tsp
|
|
Fat
|
55gms
|
|
Sultanas
|
50gms
|
|
Coconut
|
30gms
|
|
Chilli powder
|
5gms
|
|
Lime
|
2
|
|
Salt
|
to taste
|
|
Covering:
|
|
|
Refined flour
|
115gms
|
|
Semolina
|
55gms
|
|
Fat
|
20gms
|
|
Salt
|
1 tsp
|
|
Fat to fry
|
|
Wash and soak gram overnight and grind it coarsely. Chop ginger
and coriander leaves, grate coconut. Heat the fat, add the gram and cook. Add grated
coconut, coriander and cumin powder, asafoetida, ginger, coriander leaves,
turmeric, chilli powder and salt. Stir, add lime juice and sugar. Cook for a
few minutes longer and remove. Add sultanas. Sieve flour and semolina; add salt
and rub in fat. Make a dough and keep it covered for half an hour. Knead well. Divide
into equal portions; roll as for puris and put the gram mixture in the centre. Turn
over and seal, using a little water. Pinch the edges together. Fry in deep fat.
The fat should be quite hot.
