Radhaballabhi

Methods

• Heat 2 tsps oil in a non-stick pan, add the split Bengal gram paste and saute for 1 minute. Add red chilli powder, cumin powder, roasted cumin powder and salt .Mix and cook, stirring continuously, till all water evaporates. Transfer into a bowl.
• Take the wheat flour in a mixing bowl, add ghee and salt and mix well. Add sufficient water and knead into a dough. Add 2 tsps oil and knead again. Cover with a damp cloth and rest for 10 minutes
• Heat sufficient oil in a kadai.
• Divide the dough into small equal portions and shape them into balls. Shape each ball into a katori, stuff with the filling, gather the edges together and pinch to seal.
• Spread with your finger tips to a kachori.
• Slide in the kachoris, one by one, into hot oil and deep fry till golden. Drain on absorbent paper.
• Arrange them on a serving platter and serve hot with some potato subzi.