Chole Bakarwadi

Ingredients

• ¾ cup Kabuli chana, soaked overnight and boiled
• 1 cup refined flour (maida)
• 1 tablespoon semolina (suji/rawa)
• 2 tablespoons oil + for deep frying and rolling
• Salt to taste
• ¼ teaspoon black pepper powder
• ½ cup chopped fresh coriander leaves
• 2 teaspoons ginger-green chilli paste
• 1 teaspoon garam masala powder

Method

1. Take refined flour, semolina, 2 tablespoons oil, salt, black pepper powder, sufficient water in a mixing bowl, knead into semi soft dough, cover with damp cloth and set aside.
2. Mash Kabuli chana in another mixing bowl, add salt, black pepper powder, coriander leaves, ginger-green chilli paste, garam masala powder and mix well.
3. Heat sufficient oil in a kadai. 
4. Divide dough into small equal pedas, apply a little oil on each peda and roll out into a puri. Spread a little Kabuli chana mixture on each puri, roll them tightly into cylinders and seal the edges. Cut into roundels and press a little taking care that stuffing does not come out.
5. Slide a few bhakarwadis at a time into hot oil, deep-fry till golden brown and crisp. Drain on absorbent paper and let them cool down. Serve or store in an airtight container.