Ingredients:
1/2 c. chana dhal
1/4 tsp. asafoetida
1/2 c. urad dhal
2 onions (medium)
1/2 c. yellow split peas
2 hot green chilies
1 tsp. salt
2 c. oil (for deep frying)
Preparation:
Mix the dhals and peas together and soak it in water for 3 hours.
Wash and grind it with salt and asafoetida adding as little water as possible into a coarse paste.
Cut onion and pepper into tiny pieces and mix them with the dough.
Heat oil in a fry pan, pinch off enough dough to make a ball about the size of a lime and flatten the ball into a round patty and deep fry in oil 3 or 4 at a time.
Turn over so that both sides are deep fried evenly.
When golden brown remove from oil.
Makes about 15.
Note: The proportions of chana dhal, split peas and urad dhal can be altered according to one’s taste. Also chana dhal alone can be used in place of split peas and urad dhal.
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