Soak chana dal for 3 hours and boil till soft. Clean the kheema, drain the water used for cleaning, and boil. Grind dal and kheema with turmeric, chilli powder, amchur, very finely chopped onion, mint and coriander leaves, ginger/garlic paste and salt to taste in a grinder to make a dry paste.
Form them into flat rounds and deep fry till brown and crisp.
Serve with mint chutney.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.