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Preparation Time : 120
Cook Time : 15
Total Time : 135
Thankuni Pata 4-5 cups
onion chopped 1 nos
masoor dal (Red lentil), soaked for 2-3 hours 1/2 cups
kalonji (nigella seeds) 1/2 tsp
green chilies, chopped 1-2 nos
salt salsalt t 1 tsp
turmeric powder 1/4 tsp
oil 1-2 cups
Wash the leaves under running water and drain. Chop them finely and keep aside. Drain the soaked dal and grind into a slightly coarse paste by adding very little water.
In a bowl take all the ingredients, except oil and mix them well. Heat oil in a pan. Shape round flat balls out of the mix and gently slide in the hot oil.
Fry them in batches on a low flame on both sides till light golden in colour. Drain on a kitchen towel and serve with either kasundi, sauce, green chutney or mayo.
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