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Serving - 7

INGREDIENTS
Moth beans - 150 grams
Water - 500 millilters
All purpose flour - 170 grams
Salt - 1/4 teaspoon
Oil - 1 tablespoon
Water - 100 milliliters
Oil - for frying
Black salt -1/8 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/8 teaspoon
Red chili- 1/4 teaspoon
Cumin powder - 1/4 teaspoon
Chaat masala - 1/2 teaspoon
Processed cheese - 60 grams
Sev - 40 grams
All purpose flour - for dusting
Water - for brushing
Oil - for frying


PREPARATION
1. In a mixing bowl , add 150 grams moth beans, 500 millilters water and soak overnight.
2. In another bowl, add 170 grams all purpose flour, 1/4 teaspoon salt, 1 tablespoon oil mix well .
3. Now, start adding 100 millilitres water and mix it to make firm and stiff dough.
4. Rest the dough for 15- 20 minutes.
5. Transfer soaked moth beans to a baking tray, spread it evenly with a help of spatula.
6. Let it dry for 2 hours.
7. Heat sufficient oil in a heavy skillet.
8. Now pour dry moth beans in a strainer and fry it in the oil.
9. Transfer it into a clean bowl and add 1/8 teaspoon black salt, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon red chili, 1/4 teaspoon cumin powder, 1/2 teaspoon chaat masala and mix it well.
10. Let it cool it for 10-15 minutes.
11. Then, add 60 grams processed cheese, 40 grams sev, mix it properly.
12. Make a medium size ball from prepared dough and dust some all purpose flour over it.
13. Flatten it with the help of a rolling pin.
14. Cut it into equal halves.
15. Brush it with water.
16. Now, make a cone of it.
17. Fill the prepared stuffing in it.
18. Seal the edges properly.
19. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
20. Drain it on an absorbent paper.
21. Serve hot with chutney or ketchup.

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