Wednesday, 1 February 2012


1 cup of Moong Dhal (Cooked)
For Filling
3 green chillies(minced)
4-5 mint leaves; 
2 medium Onions (chopped finely) 
Small bundle corriander leaves chopped finely curry leaves; salt to taste 
1 tsp shredded ginger
2 tbspns of Oil;
Few Curry leaves, 
1/2 tsp jeera, 
1/4 tsp Saunf 
1/2 tsp Mango powd 1/2 -1 tspn or to taste, 
turmeric pwd 1/2 tspn; 
Garam Masala 1/2 tspn; 
Chillie Pwd - 1 tspn or to taste.
For the Covering (dough): 1 1/2 Cups Maida, 
2-3 tbspns oil,
salt to taste 
Make dough like for Puri or Chappatti & keep aside. 
Oil for deep frying. 

Take half quantity of coked dal and mashit and keep half of the dal aside. 

Heat Oil fry the onions, green chillies, mint and corriander leaves curry leaves.

when onions are golden brown add the Jeera and saunf and fry till they splutters, add the mashed dhal garam masala, mango powder, turmeric pwd, chillie powder, salt and fry on low heat till dry - remove and keep aside and let it cool.

In the meantime pour oil in a wok to get hot - while the oil is getting hot make small puris put a tbspn of the dhal mixture in the centre and gather the ends of the circle and firmly press the gathering, then slightly flatten with palm and deep fry till golden brown. Serve with Green Chutney or Ketchup.