Boil the Bengal gram along with the salt, coriander powder, cumin powder, green chilli, onion and garlic pastes, yogurt and 30 ml oil in 480 ml of water.
Cook till gram is tender and all moisture has evaporated.
Grind to a thick paste without using any water.
Add the roasted gram, all-spice and sugar and knead well till a smooth and soft dough is formed.
Divide the dough into 12 equal parts.
Flatten each portion into round patty shapes.
Heat oil and deep fry on low heat.
Serve hot with mint chutney as a snack or serve with rice as a meal.
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