Instructions: CLEAN the lotus stem and remove the outer skin. Slice finely, boil with chana dal and the seasoning ingredients till done. Pass through a mincing machine. Divide into small portions.

To prepare the filling: Mix raisins, cashewnuts and browned mawa. Divide into marble sized portions and place in the centre of each lotus stem-chana dal and chickpea ball. Roll to cover the filling completely. Flatten between palms and shape evenly. Fry in hot oil till golden brown.

Serve with lachcha onions, cucumber slices and jafrani mirza (saffron flavoured curry sauce).

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