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| Main ingredients | Fresh pigeon peas (taza toovar dana), Turmeric powder, Ginger-green chilli paste, White sesame seeds, Jaggery, Rice flour, Sorghum flour, Whole wheat flour, Gram flour, Fresh coriander leaves, Oil |
| Cuisine | Gujarati |
| Course | Snack |
| Prep time | 10-15 minutes |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups shelled fresh pigeon peas (taza toovar dana)
- Salt to taste
- ¼ teaspoon turmeric powder
- 2 teaspoons ginger-green chilli paste
- 2 tablespoons white sesame seeds
- 2 teaspoons chopped jaggery
- ¾ cup rice flour
- 2 tablespoons sorghum (jowar) flour
- 2 tablespoons whole wheat flour (atta)
- 1 tablespoon gram flour (besan)
- 2-3 tablespoons chopped fresh coriander leaves
- Oil for deep frying
- Green chutney to serve
Method
- Heat 1¼ cups water in a non-stick pan, add salt, turmeric powder and fresh pigeon peas, mix and let the water to come to a boil.
- Add ginger-green chilli paste, white sesame seeds and jaggery and mix well.
- Add rice flour, sorghum flour, whole wheat flour and gram flour and mix well.
- Transfer the mixture into a parat, add coriander leaves and knead well to form a smooth dough.
- Heat sufficient oil in a kadai.
- Divide the mixture into equal portions and roll into balls. Flatten each ball lightly, slide into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange them on a serving plate and serve hot with green chutney.
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