Prep 30 m
Cook 30m


    3 tbsp cooking oil, for frying

    1 tbsp cumin seeds

    50gm onion, chopped

    5gm green chilli, finely chopped

    5gm ginger, finely chopped

    5gm garlic, finely chopped

    2 cups chana dal, cooked

    1tbsp coriander powder

    5gm dry mango powder

    5gm chaat masala

    1kg tapioca pearls, boiled and mashed

    160g mava filling (mix 100g mava (solidified milk) - available in Indian produce stores - with 50g diced onion, 10g dried pomegranate seeds and some coriander leaves)

    Onion rings and roasted garlic bulb, to garnish

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Ingredient Substitution Guide


1. Heat oil in a wok, add cumin seeds and let them crackle. Add onion, chilli, ginger, garlic and chana dal and fry for a few minutes.

2. Add coriander and mango powders and chat masala. Add tapioca, remove from heat and mash together well.

3. Flatten a lemon-sized ball of the mixture. Put mava filling in centre. Fold and flatten.

4. Heat oil in a pan, fry patties in batches until brown and crispy. Garnish with onion rings and serve with a dipping sauce of your choice.

Recipe courtesy: Country Club Hotel, Dubai

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