Shengole

In a dish take 1/2 cup Jawar flour,1/2 Wheat flour,1 tbsp Besan,1/4 tso carom seeds,1/4 tsp turmeric powder,1 tbsp Garlic and green chilli paste and salt to taste.Mix them well.

Now add 3 tbsp chopped coriander leaves.Mix and add a little water at a time and knead thick dough.

Transfer the dough into a bowl,cover and let it rest for abour 10 minutes.

Now heat up oil in a pan.Add mustard seeds 1/2 tsp,cumin seeds 1/2 tsp and let them sizzle up.

Add Asafoetida.Reduce the heat to low.

Now add Garlic paste and saute till fragrant.

Add Kashmiri red chilli powder,red chilli power.Mix well and fry for a minute.and add 3 glass water and salt to taste.let the gravy boil nicely.

Take one samll boll of dough roll it into Shengoli.Fold in the center and seal both the ends together.You can make thick or thin Shengole as per your choice.

When all Shengole are ready drop them into boiling gravy.

Mix once lightly.Cover and cook on medium heat for 15 - 20 minutes.

After 20 minutes of the gas.And sprinkle 2 tbsp chopped coriander leaves.Now Shengole are ready.

Serve this with papad,chopped onion and lemon.