Please connect to Internet to continue
Preparation Time : 10
Cook Time : 60
Total Time : 70
Maida - 11/2 cups
Refined Oil - 3 cups + 31/2 tablespoon
Salt - 1/2 teaspoon (as per taste)
Gram Flour - 1/2 cup
Cashew Nuts - chopped, 1/4 cup
Almonds - chopped, 2 tablespoon
Raisins - 15 to 20
Tamarind Pulp - 2 tablespoon
Jaggery - grated, 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 1/2 teaspoon
Roasted Cumin Powder - 1/2 teaspoon
Dry Mango (Aamchur) Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Black Pepper Powder - 1/4 teaspoon
Poppy Seeds - 1/2 teaspoon
Coriander Seeds - 1 tablespoon, crushed
Fennel Seeds - 1 tablespoon
Powdered Sugar - 2 tablespoon
Mixture / crushed gathiya - 2 tablespoon
1. Mix maida, salt and 31/2 tablespoon of oil and knead a smooth dough.
2. In a small bowl take tamarind pulp and add jaggery powder into it. Keep it aside.
3. Heat oil (1 tablespoon) oil in a pan and dry roast the gram flour until the raw smell is gone.
4. Now add all the ingredients for stuffing except mixture, salt, sugar and mix of tamarind pulp.
5. Sauté the ingredients over low flame for few seconds.
6. Finally add mixture/crushed gathiya, mix of tamarind pulp, salt and powder sugar.
7. Mix them thoroughly and switch off the flame.
8. Allow to cool the stuffing for few minutes.
9. Now divide the dough into 12 equal balls.
10. Roll each ball into a thick circular disk.
11. Put 1 teaspoon of stuffing in the centre of the disk and seal all the edges.
12. Grease your palm with oil and give it a shape of ball by rolling between palms.
13. Heat oil for deep frying. Fry balls under low flame till they are golden brown in colour.
Please Login to comment