1. Soak the channa dhal for a minimum of two hours, or preferably overnight, in plenty of water. 2. Grind or blend the fennel seed, garlic, salt and fresh chili together until a paste forms. 3. Grind or blend the dhal with a little water, until it is of a consistency that clumps. Add the other ingredients. 4. Deep fry the balls in oil until they are golden brown and cooked through. 5. Serve with minted yoghurt sauce. 6. Minted Yoghurt Sauce: 7. Mix the mint leaves and garlic with yoghurt, stirring until the yoghurt becomes of a soft pouring consistency. ---------------------------------------------------------------------------
Nutrition
Ingredients
