Ingredients:

Fresh Bengal gram (hara chana), shelled 480gm/2 cups
Cooking oil 30 ml/2 tbs
Coriander powder 5 gm/1 tsp
Cumin (jeera) powder 2.5 gm/ ½ tsp
Garam masala a large pinch
Garlic paste 25 gm/5 tsp
Green chili paste 45 gm/3 tbs
Oil to deep fry
Onion paste 60 gm/4 tbs
Roasted gram, powdered 25 gm/5 tsp
Salt to taste
Sugar, powdered 2.5 gm/ ½ tsp
Yogurt 120 gm/ ½ cup

Method:

1. Boil the Bengal gram along with the salt, coriander powder, cumin powder, green chili, onion and garlic pastes, yogurt and 30 ml/2 tablespoons oil in 480 ml/2 cups of water. Cook till gram is tender and all moisture has evaporated. Grind to a thick paste without using any water. Add the roasted gram, garam masala and sugar and knead well till a smooth and soft dough is formed.
2. Divide the dough into 12 equal parts. Flatten each portion into round patty shapes. Heat oil and deep fry on low heat.

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