150g/5oz (1 cup) rice flour
4 tablespoons fine semolina (semolina flour)
2 tablespoons chana dal, roasted
3-4 green chillies, de-seeded and finely chopped
2 tablespoons ghee
¾ teaspoon asafoetida
2 tablespoons chopped coriander (cilantro) leaves
Vegetable oil, for deep-frying
Combine all the ingredients, except the oil, in a bowl. Season with salt and gradually stir in 4 tablespoons water to make a thick, stiff batter.
Heat enough oil for deep-frying in a kadhai or deep frying pan (skillet) to 180oC/350oF, or until a cube of bread browns in 30 seconds, and then reduce the heat slightly. With damp hands, take a ladleful of the batter and flatten it into a 5 cm/ 2 inch round patty. Working in batches, slip the patties gently into the hot oil and deep-fry, turning frequently, for 2-3 minutes, or until the patties are golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).