INGREDIENTS:
3 CUPS MAIDA
5 TSP CHILLI POWDER
2 TSP JEERA
1 CUP MELTED DALDA (VANASPATI GHEE)
1/2 CUP FINELY CHOPPED CURRY LEAVES
SALT AS PER REQUIRMENT
OIL FOR FRYING
PREPARATION:
FIRST DO A MAIDA PASTE: FOR 1 TSP OF MAIDA PUT LITTLE MELTED DALDA AND MIX WELL.
FOR THE MAIDA PUT THE ABOVE INGREDIENTS AND KNEAD WELL WITH LITTLE WATER FOR CHAPATI CONSISTENCY DOUGH.
TAKE A SMALL BALL OF DOUGH DIP IN MAIDA AND BHEL A SMALL CHAPATI .ABOVE IT SPREAD MAIDA PASTE AND FOLD LIKE TRINAGLE (DIP IN MAIDA)AND AGAIN BHEL LIKE CHAPATI.NOW CUT TO DIAMOND SHAPE AND DEEP FRY IN OIL TILL CRISPY GOLDEN BROWN .THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 15 DAYS.
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