1 cup dhal (matar or chana)
1 tspn jeera
Half a tspn sauf (fennel seeds)
5 cloves garlic, minced
2 hot peppers, minced
4 tablespoons chopped onion
Salt to taste
4 tablspns chopped dhania
Oil for frying, about 1 cup
Method:
Soak dhal overnight. Next day, drain dhal and grind it. (You may have
to add a little water to help with grinding.) Add jeera, sauf,
garlic, hot pepper, onion, salt and dhania. Mix well. Fry in hot oil
approximately one tablespoonful at a time until golden brown. Enjoy!
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