INGREDIENTS:

1 cup black chana
1 tsp cornflour (soaked)
2 onion (chopped)
2 tbsp ginger (chopped)
2 tsp garlic (chopped)
1 tsp salt
½ tsp big cardamom
½ tsp cinnamon
1 bayleaf
3-4 green chillies (chopped)
½ cup coriander leaves (chopped)
½ tsp red pepper
½ tsp amchoor
½ cup pudina leaves
1 tsp cashew nuts
1 tsp kishmish
oil to shallow fry


METHOD:

Mix soaked chana, half of the chopped onion, ginger, garlic and dry spices in a pressure cooker with ½ cup of water and pressure cook till chana is tender.

Open the lid and drain the water completely. Grind well into a fine paste and add the rest of the onion, green chilli, coriander leaves and cornflour.

Make filling by grinding pudina leaves, chilli, sauce and mixing cashew nuts and kishmish. Take a little chana mixture, place the filling in the centre and seal the edges forming a ball. Press lightly and shallow-fry. Serve hot with onion salad.