Savoury Veṣṭikā
Sanskrit
हरिमन्थस्य विदलं हिङ्गुजीरकमिश्रितम् । लवणेन च संयुक्तमार्द्रकेण समन्वितम् ॥ १३९१ ॥ वेष्टयित्वा गोलकेन वेष्टिका खर्परे पचेत् ।
English
Split chickpea, mixed with asafoetida and cumin, joined with salt and accompanied by fresh ginger: having wrapped it up with a dough-ball, one should cook the veṣṭikā on an earthenware pan.
Ingredients
- 1 can (400 g) chickpeas, drained
- 15 g fresh ginger, finely chopped
- 1 tsp ground cumin
- ¼ tsp asafoetida
- 1 tsp rock salt
- 180 g maṇḍaka dough
- Sesame oil (or another neutral oil), for shallow-frying
Method
- Mash the drained chickpeas coarsely.
- Mix with the ginger, cumin, asafoetida, and salt.
- Divide the dough and filling into 8 portions. Enclose the filling and roll each into a round.
- Shallow-fry in sesame oil (or another neutral oil) over medium heat, 2–3 minutes per side, until browned in spots and cooked through.