Bengal Gram – 2 cups, washed, soaked for 4-5 hours, drained
Split Black Gram – 1/2 cup, washed, soaked for 4-5 hours, drained
Salt – 1 tsp
Black Peppercorns – 12, freshly ground
Ginger – 1 tbsp, grated
Green Chillies – 2 to 3, finely chopped
Asafoetida – a pinch
Cumin Seeds – 1 tbsp
Coriander Seeds – 2 tbsp
Green Coriander – a bunch, finely chopped
Ghee for frying
1. Grind the Bengal gram and black gram separately to a coarse and grainy paste.
2. Now mix the pastes and the remaining ingredients (except ghee).
3. With wet hands, take some paste and make a 3 inch large, round cake.
4. Repeat till all the mixture is used up.
5. Heat the ghee in a pan till hot.
6. Deep-fry the cakes a few at a time.
7. When small bubbles appear on the surface, turn and fry the other side pale golden.
8. Remove and drain the excess oil on absorbent kitchen paper towels.
9. Keep aside to cool.
10. Then cut each cake into 1/4 inch slices.
11. Reheat the ghee and fry the slices till golden and crisp.
12. Sprinkle some chaat masala and serve with pudina chutney.