To make Puri 1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.
To make Paani
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
1 tblsp chat masala
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits (optional)
To make Ragda chat
2 cups yellow/white/green peas or beans (batane) socked overnight
3 potatoes (boiled)
3 tbsp besan (gram flour)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/4 cup oil or as desired
salt to taste
5 -6 green chillies
fresh coriander
1 medium onion finely chopped
3 medium tomatoes finely chopped
1/2 tsp cumin(roasted) powder
1/2 tsp coriander(roasted) powder
1/2 cup tamarind pulp
1/2 fennel seeds powder
1 tsp ginger garlic paste
Jaggary or Sugar to taste
Direction:
Cook beans in a pressure cooker i,e boil the beans and keep it aside
take a cooking vessel add oil, fry onions until golden brown, add ginger garlic paste fry for few mins then add tomatoes, red chilli, turmeric, cumin powder,fennel seeds powder, coriander powder,garam masala cook until the tomatoes are completely done.
add gram flour, potatoes, green chillie,s tamarind water, Jaggery cook for until the raw taste of tamarind goes away
add boiled beans cook for few mins until all masalas a well mixed
add fresh coriander cover the vessel with lid sim it for 3 mins
garnish with chopped onions and fresh coriander
To make Imli(tamarind) ki chutney
3 cups tamarind pulp
1/2 tsp red chilli powder
Salt to taste
1 tsp fennel seeds powder
Jaggary or sugar 3-4 tbsp or 1peice of jagerry (or as desired)
combine all the ingredients and boil it till the tamarind juice becomes thick
thats it!!
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.
To make Paani
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)
1 tblsp chat masala
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits (optional)
To make Ragda chat
2 cups yellow/white/green peas or beans (batane) socked overnight
3 potatoes (boiled)
3 tbsp besan (gram flour)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/4 cup oil or as desired
salt to taste
5 -6 green chillies
fresh coriander
1 medium onion finely chopped
3 medium tomatoes finely chopped
1/2 tsp cumin(roasted) powder
1/2 tsp coriander(roasted) powder
1/2 cup tamarind pulp
1/2 fennel seeds powder
1 tsp ginger garlic paste
Jaggary or Sugar to taste
Direction:
Cook beans in a pressure cooker i,e boil the beans and keep it aside
take a cooking vessel add oil, fry onions until golden brown, add ginger garlic paste fry for few mins then add tomatoes, red chilli, turmeric, cumin powder,fennel seeds powder, coriander powder,garam masala cook until the tomatoes are completely done.
add gram flour, potatoes, green chillie,s tamarind water, Jaggery cook for until the raw taste of tamarind goes away
add boiled beans cook for few mins until all masalas a well mixed
add fresh coriander cover the vessel with lid sim it for 3 mins
garnish with chopped onions and fresh coriander
To make Imli(tamarind) ki chutney
3 cups tamarind pulp
1/2 tsp red chilli powder
Salt to taste
1 tsp fennel seeds powder
Jaggary or sugar 3-4 tbsp or 1peice of jagerry (or as desired)
combine all the ingredients and boil it till the tamarind juice becomes thick
thats it!!
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