Navratna daal a handful, garlic crushed 4 , garlic slices 6 pods, ginger slices 1 full small , green chilly paste According to taste, green chilly 2 slice, urad daal paste 1/8 cup, corriender leaves, mustard oil, tomato small pieces, saboo dana 1 cup, potato peeled and half boiled 2 cup grated, cumin dry roasted and powdered, everest chaat masala a teaspoon, amchur powder a tsp, 1 tsp, 1/8 cup green peas paste, hung curd, rocksalt a tsp, salt according to taste, whole cumin, curry leaf, few ginger slices, red chilly powder, 1/4 tsp baking soda ,ghee, white oil
Directions
Soak navratna or naavdhan daal for 24 hrs. Next day in pressure cooked por daal, ginger, garlic slices, green chilly paste, green chilly, tomato, corriender leaf and a tsp mustard oil and less water than daal and boil it in pressure cooker with 2 whistle so that it gets a thick consistency. Now take a bowel soak urad daal for 4 hrs and paste it, soak saboo dana for 8 hrs and grind it without water. Now make a thick paste of navratna daal with less stock, if it gets excess watery just add 2 tsp oil in pan and dry it ,after this add green peas paste, add all ingredients, add slices of ginger, curry leaf, corriender leaves ,boil potato , red chilly powder and add a tsp ghee in mixture, take another bowel filled with normal water rub in both plum take a small dough of falafel make a small whole with finger in shape of Doughnuts, In another frying oil add white oil with ghee and deep fry it. Serve it plate with humus
