Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      gram          lotus stem
   4      tablespoons   chana dal
   4      tablespoons   chickpeas
   8      grams         cinnamon stick
   8      grams         cloves
   1      tablespoon    peppercorns
   2                    bay leaves
   1      tablespoon    sesame seeds
                        ***FOR THE FILLING***
  25      grams         raisins
  25      grams         roasted cashew nuts
  40      grams         mawa -- sautéed until brown

Preparation:

CLEAN the lotus stem and remove the outer skin. Slice finely, boil with chana dal and the seasoning ingredients until done. Pass through a mincing machine. Divide into small portions. To prepare the filling: Mix raisins, cashew nuts and browned mawa. Divide into marble sized portions and place in the center of each lotus stem-chana dal and chickpea ball. Roll to cover the filling completely. Flatten between palms and shape evenly. Fry in hot oil until golden brown. Serve with lachcha onions, cucumber slices and jafrani mirza (saffron flavored curry sauce).