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| Main ingredients | Split skinless black grams (dhuli urad dal), Refined flour, Salt, Sugar, Fennel powder, Ginger-green chilli paste, Oil, Onion seeds, Asafoetida |
| Cuisine | Bengali |
| Course | Snack |
| Prep time | 5-6 hours |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups soaked split skinless black gram (dhuli urad dal)
- 1½ cups refined flour (maida)
- Salt to taste
- 2 teaspoons sugar
- 2 teaspoons fennel (saunf) powder
- 3½ teaspoons ginger-green chilli paste
- 2 tablespoons oil + for greasing + for deep frying
- ½ teaspoon onion seeds (kalonji)
- ½ teaspoon asafoetida (hing)
Method
- Put split skinless black gram in a mixer jar, add ¼ cup water and grind to a coarse paste. Transfer into a bowl.
- Take refined flour in a parat, add salt, 1 teaspoon sugar, ½ teaspoon fennel powder, 1½ teaspoons ginger-green chilli paste, ¼ cup ground paste, 1 tablespoon oil and ¾ cup water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 30 minutes.
- To make the stuffing, heat 2 tablespoons oil in a non-stick pan, add asafoetida and remaining ginger-green chilli paste, mix and sauté for 1 minute. Add remaining fennel powder, salt, remaining sugar and ½ cup water and mix well. Add remaining ground paste and mix well. Cook on low heat, stirring continuously, till the mixture comes together and leaves the sides of the pan. Transfer the mixture onto a plate and allow it to cool completely.
- Divide the dough into small equal portions and shape them into balls. Grease the worktop with some oil, keep each ball on it and roll into a small disc. Place some stuffing in the centre, bring the edges to the centre, press and seal. Further roll each stuffed ball into a disc.
- Heat sufficient oil in a kadai. Gently slide in the discs, one at a time, and deep-fry till golden brown and puffed up. Drain on absorbent paper.
- Arrange on a serving plate and serve hot.
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