In a thick bottom saucepan, bring 1.5 cups of water to a boil. Add oil, haldi powder green chilli and ginger paste, hing, jaggery, groundnuts or sesame seeds (if using), and salt. Stir well.
Once the water is near boiling, stir in the boiled tuver na dana and the chopped fresh coriander.
When the water reaches a rolling boil, lower the flame and add rice flour, jowar flour, and wheat flour. Mix thoroughly using a rolling pin (velan), as you would for khichu. If the mixture feels too dry, add 1-2 tbsp of water.
Let the mixture cook on a low flame for about 7-8 minutes. Place tawa under the sauce pan so that the mixture does not burn. Once done, set it aside to cool for at least 30 minutes.
Once the dough is cool, knead it until smooth and shiny. Take lime sized dough ball.
Roll the dough ball into small, flat coin-shaped discs.
Deep-fry the discs in hot oil until they turn golden brown. For a lighter version, you can shallow-fry them, though the deep-fried ones are undeniably tastier.
Serve hot with green chutney and a steaming cup of tea. These are perfect for a cozy winter evening.
