Sift the flour, salt, and bicarbonate of soda.
Rub in the ghee and knead with enough water to make a hard dough.
Keep aside for 30 minutes.
For the filling, grind all the ingredients together coarsely on a stone slab or in a mixer.
Sauté the filling in 1 tbsp ghee till golden.
Keep aside to cool.
Divide the flour dough into 16 balls.
Shape each ball into a small cup, fill 1 tbsp filling into the hollow, pinch together to seal and pat into rounds.
Heat the oil in a wok (kadhai), deep-fry the rounds, a few at a time, on low heat till they puff up and become crisp and golden.
Remove and drain the excess oil on absorbent kitchen paper towels.
Serve hot with aloo Ki khatti tarkari.
Pleasebe judicious and courteous in selecting your words.
Food Glossary |
Contact US |
Shipping & Returns |
Grocery Shop USA |
Wholesale Grocery |
myHenna USA |
VedicPro USA |
mySnacks USA |
Copyright © 2016 Direct Advert Media LLC an website design firm | All Rights Reserved