Ingredients Jump to Instructions ↓

  1. 400 Lotus stem

  2. 4 tablespoons 60ml Chana dal

  3. 4 tablespoons 60ml Chickpeas

  4. 8 Cinnamon stick

  5. 8 Cloves

  6. 1 tablespoon 15ml Peppercorns

  7. 2 Bay leaves

  8. 1 tablespoon 15ml Sesame seeds For The Filling

  9. 25 Raisins

  10. 25 Roasted cashew nuts

  11. 40 Mawa - sauteed until brown

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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