Moong Dal Wafers With Aloo Bonda

First, soak the mung beans for three hours and grind them. Boil the potatoes in a pressure cooker until they whistle once, cool them, and refrigerate them.

Now, mix the gram flour with chili flakes, salt, and water to taste, beat well, and set aside.

First, add semolina, Maggi Masala-A Magic, salt, coriander leaves, green chilies, finely chopped onions, ginger-garlic paste, and a little water to the mung beans and beat them.

Now, grease the waffle maker with oil, pour in a spoonful of batter, and close it. Bake until golden brown and crisp. Our mung beans waffles are ready.

Now, we’ll make the potato dum. First, remove the potatoes from the refrigerator and peel them. Cut the potatoes in half using a knife. Now add black pepper, cloves, cumin seeds, coriander seeds, fennel seeds, black cardamom, and red chilies to the pan and roast them briefly. Let them cool.

Now put onion, salt, Masala-e-Magic, and all the roasted spices in a mixer grinder. Add a spoonful of water and grind them finely.

Now place the ground stuffing in the center of the potato and seal it. Prepare all the potatoes in the same manner.

Now heat the oil in the pan. Now add soda to the gram flour batter that we had prepared and dip the stuffed potatoes in it and fry them.

Now turn the potato dum by turning it until it turns golden brown. Prepare all the potato dum in the same manner.

Now, first place the befals on a plate, then top with the dum aloo, then top with the sour chutney and then the Maggi hot and chili sauce, and serve with hot tea or coffee. You can serve it any way you like.