Ingredients:

1. Urad dal(white lentils)- 2 cups
2. Yogurt- 1 kg
3. Cumin seeds- 3 tsp
4. Black peppercorns- 2 tsp
5. Red chilli powder- ½ tsp
6. Oil for frying bhallas
7. Water to need
8. Salt to taste

Method:

1. Soak urad dal in sufficient water all over the night.
2. Drain the water and wash 2-3 times.
3. Grind and make a thick and smooth batter with little water.
4. Knead the batter with your hand for 2-3 minutes to make soft bhallas.
5. Fall a drop in a cup of water if it flow on surface stop to knead.
6. Now heat oil in a wok(karahi) and pour a spoon full of batter.
7. Fry until light brown, repeat the process to the rest of batter.
8. Add bhalla in warm and salty water for 5 minutes before use.
9. Roast black pepper and 2 tsp cumin seeds and Grind to make powder.
10. Now blend the yogurt and add chilli powder, cumin powder and salt.
11. Roast remaining 1 tsp cumin seeds in a spoon until they become black.
12. Add 3-4 drops of oil and add to yogurt and cover the lid immediately.
13. squeeze gently the bhalla and transfer to individual bowls.
14. Coated with yogurt and pour green chutney and meethi chutney over the bhallas.

1. Mawa (Khoya ): 1 Kg
2. Sugar : 1 Kg
3. Maida : 1 Kg
4. Almonds : 4 tbsp (chopped)
5. Ghee/oil : 2 tbsp
6. Raisins : 6 tbsp
7. Water: 600 ml
8. Ghee/oil for frying gujia

How to make Gujia:

1. Mix maida with 2 tbsp of oil.
2. Now make soft dough and knead it very lightly. Add water if needed.
3. Cover it and keep aside.
4. Fry the khoya in kadai, until it becomes brown.
5. Add sugar, almonds, and raisins and make a mixture.
6. Fry again for few minutes.
7. Make the above mixture cool.
8. Make a small and thick chapati from the kneaded dough.
9. Fill half of the chapati with the khoya mixture.
10. Fold the edges of chapati inwards to close.
11. On low heat fry the gujia until it becomes golden brown.
12. Take it out of oil.
13. Repeat the above process to make more gujias.