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Ingredients
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1 small cup of Seera Dhal (Mung); Boil the dhal with limited water & mashed half & half & keep aside. For the Filling: Mince 3 green chillies; 4-5 mint leaves; 2 med size Onions minced finely; 1/4 bundle corriander leaves chopped finely curry leaves; shredded ginger 1 tspn.; salt to taste; 2 tbspns of Oil; Curry leaves, jeera, Sombu; 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, Water for mixing the dough, 2-3 tbspns oil, salt. Make dough like for Puri or Chappatti & keep aside. Oil for deep frying.
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Method
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Heat Oil fry the onions, green chillies, mint & corriander leaves curry leaves, when onions are golden brown add the Jeera & sombu & fry till they crackle, add the mashed dhal garam masala, mango powder, turmeric pwd, chillie pwd, salt & fry on low heat till dry - remove & keep aside to 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 & firmly press the gathering, then slightly flatten with palm & deep fry till golden brown. Serve with Green Chutney or Ketchup
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Contributed
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Pearl Subramanian
pms2403@yahoo.com |
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