Toovar Dana Ghugra

Ingredients

• Stuffing
• 1 cup boiled and crushed fresh pigeon peas (toovar dana)
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 2 green chillies, chopped
• 1 tablespoon chopped ginger
• 1 tablespoon coarsely crushed coriander seeds
• ½ teaspoon chaat masala
• ½ teaspoon garam masala powder
• ¼ teaspoon cumin powder
• Salt to taste
• 1 teaspoon sugar
• 1 tablespoon chopped fresh coriander leaves
• Dough
• 1½ cups refined flour
• ½ teaspoon carom seeds
• Salt to taste
• 3 tablespoons ghee
• Oil for deep frying
• Green chutney to serve

Method

1. For stuffing, heat ghee in a non-stick pan, add cumin seeds and once they start to change colour, add green chillies, ginger and crushed coriander seeds and mix well. 
2. Add chaat masala, garam masala powder and cumin powder, mix well and saute for 30 seconds.
3. Add toovar dana and mix. Add salt, sugar and coriander leaves and mix well. Cook on medium heat for 4-5 minutes. Transfer into a bowl and let it cool.
4. For dough, take refined flour in a bowl, add carom seeds, salt and ghee and mix well.
5. Add ¾ cup water and knead to a stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
6. Divide the dough into equal portions and roll into semi thick discs. Cut each disc into a  roundels with a cookie cutter.
7. Place a portion of stuffing on each roundel and fold to form a semicircle. Pinch the edges.
8. Heat sufficient oil in a kadai and slide the prepared ghugras into hot oil, a few at a time, and deep-fry on medium heat till golden brown and crisp.  Drain on absorbent paper and allow to cool.
9. Arrange the ghugras on a serving bowl and serve hot with green chutney.