- Gram flour: 1 ½ cups
- Green chillies: 4
- Garlic: 4 flakes
- Ginger: 1 “ piece
- Corriander leaves: 1 bunch finely chopped.
- Rice flour: ½ cup
- Turmeric powder: 1 tsp
- Soda bicarb: pinch
- Coriander seeds powder: 1 tsp
- Ground cumin seeds. Salt to taste
- ¼ dry coconut.
- 2 tsps each of poppy and seasame seeds.
- Garam Masala: 1 tsp.
- Salt and chilli powder to taste.
Roast coconut, poppy seeds to a golden coloour and pound it to a fine powder. Mix the rest of the ingredients and keep aside. Mix together rice flour and turmeric and then add enough water to form a thin batter.
Grind together chillies, garlic and ginger. Mix the ground paste with gram flour, coriander leaves, soda, ground cumin seeds, coriander powder. Mix in 4 cups water and place on a slow fire. Cook, stirring frequently, till the mixture turns thick and leaves the sides of the pan.
Spread the mixture on a wet cloth which should be placed on the back of a thali. It should be spread in a rectangular shape of about 1/8 th inch thickness. Sprinkle the filling ingredients evenly on the surface of the rectangle, then quickly cover your hands with the wet side and fold the rectangle into half pressing it down firmly.
Leave it till it turns cold, then remove from cloth, cut into pieces, dip in batter, deep fry till it turns golden brown. Drain and serve with chutney.
Gujarat Recipes Index
Indian Recipes Home
You may also want to have a look at:
Other Indian Snacks and Quick Bites
Sign up for the free KitchenExpress Newsletter