Instructions: Heat the oil in a large pan.

Add the cumin and ajowan.

When they change colour add all the vegetables.

Stir fry and mix well.

Add all the masala ingredients one after the other and mix.

Pour in a little water cover and cook on a low heat until the vegetables are done but not mushy.

In the meantime make the garnish.

Knead to a soft dough all the ingredients except the oil.

Heat the oil in a deep kadai or wok.

Make small cherry sized balls of the dough and deep fry until golden.

Drain and remove onto absorbent paper
Check that the centres are cooked.

If not reduce heat and refry.

Serve very hot with the garnish on top.

This recipe comes from the state of Gujarat. It has bee simplified keeping the non availability of some of the ingredients outside India in mind.

Serves 4

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