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.
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A homemaker from Chennai, Niya is an avid food lover/blogger with passion for cooking. Over the past 5 years, she has developed over 1700 recipes.