Ingredients:----
Bengal gram (Chana dal), Washed ,soked for 4-5 hour- 2 cup
Split black gram (dhuli urad dal), washed soked for 4-5 hour, drained 1/2 cup
Salt to taste
Black peppercorns (sabut kali mirch), freshly ground -12
Ginger (adrak, grated - 1 tbsp
Green chillies, finely chopped - 2 to 3
Asafoetida (hing) - a pinch
Cumin (jeera) seeds - 1tbsp
Coriander (dhaniya) seeds- 2tbsp
Green coriander (hara dhaniya), finely chopped- a bunch
Ghee for frying
Method
1. Grind the Bengal gram and black gram sparately to a coarse and grainy paste. Now mix tha pastes and the remaining ingredients (except ghee).
2. With wet hands, takes some paste and make a 3"-larg, round cake. Repeat till all the mixture is used up.
3. Heat the ghee in a pan till hot; deep-fry the cakes, a few at a time. When small bubbles appear on the surface, turn and fry the other side till pale golden. Remove and drain the excess oil on absorbent kitchen paper towels. Keep aside to cool
4. Then cut each cake into 1/4" slices. Reheat the ghee and fry the slices till golden and crisp, Sprinkle some chaat masala and serve with pudina chutney
5. Serve
No comments:
Post a Comment