Description Edit

Recipe courtesy of Bal Bhadra Singh, Corporate Master Chef at Bandhani Restaurant at The Pride Hotel, Ahmedabad.

Ingredients Edit

Stuffing Edit

Directions Edit

  1. Make a pliable dough of the maida, oil, salt and water and keep aside for half an hour.
  2. Make small roundels (half-circles) of uniform size and keep aside.
  3. For the stuffing, put oil, hing, tuwar dana and til in a hot pan and stir well.
  4. Add the remaining ingredients and cook till the mixture becomes crisp.
  5. Remove the pan from the fire and allow it to cool.
  6. Stuff this mixture into the roundels and deep fry till golden-brown.
  7. Serve hot with sweet chutney.
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