Gul Bhaji

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Recipe

Ingredients

1 cup	chana dal (split chickpeas)
2 cups	water
1 cup	jaggery, grated
1 cup	wheat flour
1 teaspoon	fennel seeds
1/2 teaspoon	cardamom powder
—	oil for deep frying
—	salt to taste

Instructions

1. 1 Rinse the chana dal thoroughly and soak it in water for at least 2 hours.
2. 2 Drain the soaked dal and transfer it to a pressure cooker with 2 cups of water.
3. 3 Pressure cook the dal for 3-4 whistles until it becomes soft.
4. 4 Once cooked, drain any excess water and mash the dal to a coarse paste.
5. 5 In a pan, add the mashed dal, grated jaggery, and cook on medium heat.
6. 6 Stir continuously until the jaggery melts and blends with the dal.
7. 7 Add fennel seeds, cardamom powder, and salt to the mixture, and cook until it thickens.
8. 8 Allow the mixture to cool and then shape it into small balls.
9. 9 In a separate bowl, prepare a batter by mixing wheat flour with enough water to make a smooth, thick consistency.
10. 10 Heat oil in a deep frying pan over medium heat.
11. 11 Dip each dal ball into the wheat flour batter, ensuring it is fully coated.
12. 12 Carefully drop the coated balls into the hot oil and fry until they turn golden brown.
13. 13 Remove the fried Gul Bhaji with a slotted spoon and drain on paper towels.