Ingredients:
Dates Tamrind chutney - As reqd
Green Chutney - As reqd
Oil - To fry
Dough:
All purpose flour - 200 g
Ghee - 4 tbsp
Salt - 1 tsp
Water - 150 ml
Filling:
Cumin seeds - 1/2 tbsp
Fennel seeds - 1/2 tbsp
Coriander seeds - 1/2 tbsp
Onion - 1 1/2 (fine chop)
Potato - 3 (boil & mash)
Besan flour - 1 tbsp
Amchur powder - 1 tsp
Kasoori Methi - 1 tsp
Green chilly sauce - 3/4 tbsp
Red chilly powder - 1/4 tsp
Kashmiri Chilly Powder - 1 tsp
Coriander powder - 1 tbsp
Black pepper powder - 1/2 tsp
Sugar - 1/2 tsp
Method:
- In a bowl add items under dough.
- Make a soft dough and let is sit for 30 mins.
- Boil potatoes and mash it and set aside.
- In a blender add in coriander seeds, cumin seeds and fennel seeds.
- Blend it coarse and set aside.
- Heat oil in pan and add the blended mixture.
- Add in green chilly sauce, ginger and garlic paste.
- Saute this in low flame.
- Add in fine chopped onion and saute for a while.
- Add in chilly powder, coriander powder, black pepper powder and amchur powder.
- Add in salt and besan flour and mix well.
- Add in sugar and mix well.
- Add in mashed potatoes and mix well.
- Add in kasoori methi and mix well.
- Trasnfer to plate and let it cool.
- Make small balls and set aside.
- Take the dough and make small balls out of it.
- Now flatten a ball and place the filling and seal it.
- Roll it or press it thick.
- Heat oil in pan and fry these in low flame till top turns mild brown.
- Serve with green chutney and dates tamrind chutney.