While you could make the filling 3 ways, I made the traditional filling with Moong Dal..
Recipe - DK
- 2 cups All Purpose Flour
- 1/4 cup Oil
- 1/2 tsp Salt
- 1/2 cup Moong Dal
- 1 tsp Cumin Seeds
- Pinch of Asafoetida
- 1 tsp of Curry Leaves, chopped
- 1 tsp of Green Chilli
- 1 tsp of Ginger Paste
- 1 tsp Fennel Seeds
- 1/2 tsp Garam Masala
- 1/2 tsp Chilli Powder
- 1 tsp Chat Masala
- 1 tsp Oil
- Salt to taste
Knead until it forms soft dough about 5- 8 min
Cover and keep it aside for half hour. Do not leave with out covering.
- Wash and soak Moong Dal for an hour. Do not soak for more than 4 hours.Drain
- Grind the dal coarsely
- In a pan, heat a tsp of oil. Add the Cumin Seeds, curry leaves and asafoetida.
- Add the dal
- On a low heat, cook the dal until it turns light brown.
- Add the masala and cook for a few more minutes
- Add salt.
- Remove it from the stove and cool it down.
- Make sure that the mixture does not have too much liquid/water
- Roll the dough into a small ball
- Flatten the ball and shape it into a small circle with your palms.
- Place a 1 -2 tsps of the Dal mixture into the middle of the circle
- Cover the mixture by bringing around the edges over the filling.
- Seal the edges
- Repeat the process until the dough is over.
- Now, slightly press the balls making sure the filling is not coming out.
- Heat oil for deep frying
- Drop a small dough into the oil; If it comes up to the top, the oil is done
- Place 2 balls slowly in the oil.Fry both sides until they are cooked and light brown in color.
- Fry the remaining balls.
- Serve with Mint/Tamarind Chutney