2 cup whole wheat flour + for dusting Salt to taste 2-3 tbsp oil 1/2 tsp ajwain ( carom seeds )
You will need:- Stuffing
1 cup yellow moong daal – ( soaked in water atleast 4-5 hours ) 1 cup green peas ( I used frozen ) 1 tbsp oil + for frying 1 tsp mustard seeds Pinch of hing ( asafoetida ) Salt to taste 1 tbsp lemon juice 1/2 tsp turmeric powder 1 tsp red chilli powder 2 tbsp green chillies and ginger puree 1 tbsp sesame seeds 1 tbsp suagr 2 tbsp samosa kachori masala Handful of fresh coriander
Method:- Make soft and pliable dough with using enough water. Keep it aside covered. Heat 1 tbsp oil in a heavy bottom pan and add mustard seeds, when seeds splutter add hing. Add soaked daal without water, salt and turmeric powder. Mix well and cover with lid. Keep heat very low. After 5 minutes add frozen peas and few tbsp of water, mix well and once again cover with lid. Cook 6-7 minutes and now add chillies, ginger, sugar and all the masala and mix well. When you can see daal getting soft, mash daal with potato masher. Don’t mash completely, keep daal texture. You can see the daal becomes dry and is able to keep its shape when rolled into a ball. Add lemon juice and coriander. Let the mixture cool at room temperature. Make 10-12 golf size ball from the mixture. Keep it aside. Make 10-12 lemon size balls from the dough. Roll thin out one ball on floured surface board about 4-5 ” diameter. Place a one stuffing ball on the rolled dough. ( look at the pics ) Gather the sides and bring them together. Once again make a ball. Press gently dough ball and dust some dry flour and roll out once again . Heat tawa or griddle and cook on both side applying little oil till light golden. Serve hot with chutney, lassi or raita. I served mine with green chutney, Garlic chutney and Lassi ( yogurt drink ).
