Spicy Modak | India of the Past

Ingredients

• Besan (Chana flour) 2 cups
• Wheat flour 2 tbsp
• Oil 2 tbsp
• Onions 2 big (finely chopped)
• Ginger 1 inch
• Garlic 5 to 6 cloves
• Poppy seeds (Khus-khus) 1 tsp
• Coconut (dry) grated 3 tsp
• Sesame seeds 1 tsp
• Groundnut (peanut) roasted 1 tsp
• Red Chilli powder 1 tsp
• Salt to taste
• Turmeric powder 1 tsp
• Asafoetida (hing) 1 pinch
• Cumin seeds 0.5 tsp
• Mustard seeds 0.5 tsp
• Onions 3 big sliced long
• Garlic 1 whole
• Green chillies 3
• Coriander leaves,
• Cumin (jeera) seeds 0.5 tsp
• Cloves 5 or 6
• Cinnamon 1 inch
• Cardamom 6
• Dry coconut grated 3 tsp
• Poppy seeds (Khus khus) 2 tsp
• Coriander seeds 3 tsp
• Bay leaves 2