|
Ingredients
|
For 4
|
For 100
|
|
Covering:
|
|
|
|
Refined flour
|
100gms
|
2.5kg
|
|
Soda bicarbonate
|
a pinch
|
10gms
|
|
Sour curds
|
20gms
|
500gms
|
|
Fat
|
20gms
|
400gms
|
|
Salt
|
to taste
|
30gms
|
|
Filling:
|
|
|
|
Split green dal
|
60gms
|
1.5kg
|
|
Garam masala
|
a pinch
|
10gms
|
|
Coriander leaves
|
a few springs
|
1 bunch
|
|
Green chillies
|
3gms
|
75gms
|
|
Ginger
|
a small piece
|
30gms
|
|
Fat
|
15gms
|
250gms
|
Sieve flour with salt. Rub in fat. Beat the curds with a
little water and add to flour. Add soda bicarbonate dissolved in a little
water. Make a smooth dough and keep aside. Soak gram overnight. Chop green
chillies, ginger and coriander leaves. Heat the fat. Saute gram and chopped
ingredients. Add garam masala. Cover and cook gently till gram is cooked. Add
salt. Divide dough into equal portions. Flatten dough between palms; fill with
the gram filling. Seal edges on top. Deep fry till golden brown; serve piping
hot with chutney.
