New Update
| Main ingredients | Split skinless green gram (dhuli moong dal), Whole wheat flour, Green chillies, Ginger, Red chilli powder, Coriander powder, Cumin powder, Turmeric powder, Fresh coriander leaves, Oil |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 55-60 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup soaked split skinless green gram (dhuli moong dal)
- 1¾ cups whole wheat flour (gehun ka atta)
- 2 green chillies, broken
- 1 inch ginger
- 1 teaspoon red chilli powder
- 1½ teaspoons coriander powder
- ¾ teaspoon cumin powder
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 1 tablespoon oil + for greasing + for deep frying
- Pickle to serve
- Yogurt to serve
Method
- Put the soaked split skinless green gram into a grinder jar, add green chillies, ginger and 2-3 tablespoons water and grind to a fine paste. Transfer this paste onto a parat.
- Add red chilli powder, coriander powder, cumin powder, turmeric powder, salt, and coriander leaves and mix well. Add whole wheat flour, mix, and knead to a stiff dough.
- Add 1 tablespoon oil and continue to knead for 2-3 minutes. Let the dough rest for 10 minutes.
- Divide the dough into small equal portions, shape each portion into a ball, grease the worktop with some oil and roll out each dough ball into a small disc.
- Heat sufficient oil in a kadai. Gently slide in the discs, one at a time, and deep fry till puffed and golden brown on both sides. Drain on an absorbent paper.
- Serve hot with pickle and yogurt.
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