Saagbiri

Method

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1. 1

   Soak the Bengal gram in water for 3–4 hours.

2. 2

   Boil the soaked gram in the same water until tender, adding more water if needed. Drain off any excess water.

3. 3

   Warm the 1 tbsp oil in a pan on slow heat. Add the asafoetida, green chillies and ginger and sauté for 1 minute. Add the cooked gram, salt, turmeric, red chilli powder, amchur, coriander powder, coriander leaves and mint. Mix well and simmer for 2 minutes on very low heat, stirring occasionally. This is the stuffing.

4. 4

   In a bowl, mix the whole wheat flour with the salt, turmeric, red chilli powder and melted ghee.

5. 5

   Add enough water to make a semi-soft dough. Cover and rest for 10–15 minutes.

6. 6

   Divide the dough into 3 equal portions and round each into a ball.

7. 7

   Flatten each ball and, with a rolling pin, roll it into a disc 6 inches in diameter.

8. 8

   Cut each rolled disc into semicircles with a knife.

9. 9

   Take each cut piece and, with your palm, turn it into a cone.

10. 10

    Fill each cone with the lentil stuffing, then seal the edges with water.

11. 11

    Heat the oil on a medium flame. When hot, lower the flame to a simmer and fry the saagbiris until crisp and golden brown.

12. 12

    Remove and drain off the excess oil.