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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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.