Filling

1. Heat the oil in a pan, add the hing powder and remove from heat.
2. Add the Patak’s^® Mild Curry Spice Paste and ¼ cup of water.
3. Cook until all the water has evaporated.
4. Add the lentils, chili powder, cumin, salt, sugar and the remaining ¼ cup of water.
5. Cook on low heat until all the water has evaporated.
6. Remove from heat and set aside.
7. Blend the cooled lentil mix to a coarse paste.

Dough

1. Mix together the flour, baking powder and salt.
2. Add the oil and blend using your fingers.
3. Gradually add the water, using as little as possible, until the dough comes together.
4. Cover the dough with a damp tea towel and let rest for 20 min.
5. Portion the dough into roughly 35 g pieces and roll them flat.
6. Add filling to the centre of each dough round.
7. Lift the edges of the dough and pinch together in the centre to form a dumpling. Repeat for all the dough pieces.
8. Flatten the dumplings in the palm of your hands and set aside.
9. Heat the oil in a wok and fry the dumplings, first on high heat and then on a low heat so that they are cooked through, with even colour.
10. Serve hot with Patak’s^® pickles and chutneys.