|Chana dal||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|Ghee||2 Cup (32 tbs) (For Frying)|
|Aniseeds||1 Teaspoon (Grind Together)|
|Cloves||2 (Grind Together)|
|Chili powder||1⁄2 Teaspoon (Grind Together)|
|Cinnamon||1⁄2 (Grind Together)|
|Cardamom||1 Large (Grind Together)|
|Salt||1 Teaspoon (Grind Together)|
Soak the dhal for an hour or two.
Then boil in four cups of water with the green chilli.
When soft, drain and place on the fire again to dry completely.
Add the ground spices to the dhal and grind it.
Divide it into ten portions.
Mix half a teaspoon of salt to the flour and knead it into a stiff dough.
Divide into ten portions and shape them into balls.
Make a hollow in the centre of each and put a portion of the dhal.
Flatten lightly with the hands and fry in ghee.