INGREDIENTS FOR THE OUTER CRUST:

2 cups maida (all-purpose flour)

1/2 cup ghee

1/4 teaspoon salt

1 cup water

1 tablespoon oil

INGREDIENTS FOR THE FILLING:

1 cup oats

1 cup green moong dal, soaked and steamed

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon sesame seeds

2 teaspoons sugar 1/2 teaspoon hing

1 teaspoon amchur (dry mango powder)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

2 green chilies, finely chopped Salt to taste

METHOD:

■ Soak the moong dal and masala oats in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and keep it aside.

■ Heat oil in a non-stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, hing and allow them to crackle.

■Stir in the cooked green moong dal and add mouthwatering masala oats

■ Allow the moong dal and oats mixture to cool and divide into 20 portions

■ In the next step, we will make the dough for the pastry crust for the ghugras

■ Combine the maida, ghee and salt in a bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.

■ Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.

■ Be careful to add a little water at a time, and not allow the dough to become soggy. Knead well with your hands until the dough becomes a firm ball of dough.

■ Once rested, make 20 small portions of the ghughra dough and roll into a small 3-inch circle.

■ Place a teaspoon full of moong dal and oats mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle.

■ Gently fold the circle into a semi-circle, and seal the edges so that the dough sticks to each other making sure all the filling is concealed inside.

■ Preheat the oil for deep frying and deep fry these ghugras on medium heat

■ Serve the oats ghugras along with green chutney and chai for tea-time snacks