A crisp-fried pastry encasing a filling of spiced split moong dal — cooked down with fennel, coriander, ginger, and a whisper of asafoetida until it becomes fragrant and slightly dry. The shell is blistered and golden; the filling complex and gently warming. Jaipur’s most celebrated snack.

Key Highlights

Spiced moong dal filling · Fennel & coriander · Ajwain pastry · Fried to order

Serving Suggestion

Serve warm with date-tamarind chutney and a bowl of aloo sabzi