Ingredients:

Whole wheat flour (atta) 5 cups / 500 gm
Salt to taste
Vegetable oil 2 tbsp / 30 ml

For the stuffing:
Whole black gram (urad dal), Soaked overnight, drained 1 cup / 150 gm
Asafoetida (hing) a pinch
Fennel (moti saunf), pounded 1 tbsp / 6 gm
Coriander (dhaniya) seeds, crushed 4 tsp / 8 gm
Red chili powder 1 tsp / 2 gm
Vegetable oil for frying

Method:

1. Sift the flour and salt. Mix in the oil and knead with enough water to make a smooth dough. For the stuffing, remove the skin of the black gram by rubbing between your palms. Grind the black gram with all the spices to a coarse, sticky paste. Divide the flour dough equally into 20 balls. Flatten each ball, grease the top surface and add 1 tbsp paste.
2. Bring the edges together to seal the filling. Make a ball and roll each out to a 3” disc. Repeat with the other balls. Heat the oil in a wok (kadhai); deep-fry the discs, on low heat, till golden on both sides. Remove and drain. Before serving, fry the puffs again till crisp. Serve hot with aloo ki khatti tarkari.

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