Preparation / Directions:
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).
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