Ingredients:

Bengal gram (chana dal), washed, soaked for 4-5 hours, drained 2 cups / 320 gm
Split black gram (dhuli urad dal), washed, soaked for 4-5 hours, drained ½ cup / 75 gm
Salt 1tsp / 4gm
Black peppercorns (sabut kali mirch), freshly ground 12
Ginger (adrak), grated 1 tbsp / 24 gm
Green chillies, finely chopped 2-3
Asafoetida (hing) a pinch
Cumin (jeera) seeds 1 tbsp / 6 gm
Coriander (dhaniya) seeds 2 tbsp / 12 gm
Green coriander (hara dhaniya), finely chopped a bunch
Ghee for frying

Method:

1.Grind the Bengal gram and black gram separately to a coarse and grainy paste. Now mix the pastes and the remaining ingredients (except ghee). With wet hands, take some paste and make a 3” –large,round cake. Repeat till all the mixture is used up.
2. Heat the ghee in a pan till hot; deep- fry; the cakes, a few at a time. When small bubbles appear on the surface, turn and fry the other side till pale golden. Remove and drain the excess oil on absorbent kitchen paper towels. Keep aside to cool. Then cut each cake into ¼ “ slices. Reheat the ghee and fry the slices till golden and crisp. Sprinkle some chaat masala and serve with pudina chutney.