1 cup urad dal
1 cup chana dal
1 cup moong dal
1 tsp asafoetida
1 tbsp cumin seeds
1 tsp black peppercorns
1 tbsp coriander seeds
Salt to taste
Oil for deep-frying
1 tbsp red chili powder
1 tsp amchur salt mix (dry mango powder)

Sankhe Pakori

1. Soak dals separately in water for 3-4 hours. Drain and grind for 30 seconds to form a coarse paste. Remove and keep aside.
2. Grind cumin seeds, asafoetida, peppercorns and coriander seeds in a blender for 1 minutes to form a powder.
3. Mix powder with ground paste of dals and add salt.
4. Form 3-4" rounds or ovals and deep-fry them (3 to 4 together till they are light pink in color).
5. Remove from oil and cut them lengthwise. Now deep-fry these to golden brown.
6. Sprinkle red chili powder and amchur-salt mix over them and serve.