INGREDIENTS
Chana dal / Bengal gram
|
1 cup
|
Green chillies
|
2 – 3 nos
|
Garlic cloves
|
5 – 6 nos
|
Jeera / cumin
|
¼ tsp
|
Salt
|
T.T.
|
Coriander leaves chopped
|
2 – 3 sprigs
|
Oil
|
For deep frying
|
METHOD:
1.
Soak the chana dal for 2 – 3 hours.
2.
Drain out the water. Grind the chana dal to
a coarse paste along with jeera, green chillies, garlic and salt.
3.
Remove into a bowl and mix into it chopped
coriander leaves.
4.
Heat oil till almost smoking.
5.
Using 2 spoons of equal size, shape spoonfuls of
the mix like quennelles.
6.
Slowly slide them into hot oil and deep fry till
golden brown.
7.
Remove out onto an absorbent paper. Serve along
with ketchup or chutney.
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