Posts Tagged Crunchy

Kachori

Ingredients:

  1. 1 cup dhal
  2. salt
  3. Jeera
  4. Roasted Jeera powder
  5. Oil 1 tbsp
  6. Curry leaves
  7. Methi 4-6 seeds
  8. Garlic 2tbsp
  9. Masala 1tbsp
  10. Tumeric 1/2 tsp
  11. Chillies 2-6 pounder
  12. 2 cups Flour

Method:

  1. Pour 1 cup of split peas in a pot and wash it.
  2. Pour 3 cups of water and salt to the pot of Dhal and boil it.
  3. When it is tender, take it off the fire and drain out all water.
  4. Heat oil in a frypan and add methi.
  5. Add jeera, tumeric, chillies, masala, garlic and fry till garlic is golden brown.
  6. Add boiled dhal and cook for 5 minutes.
  7. Let the dhal cool and blend it.
  8. Pour dhal in a basin and add roasted jeera powder and garlic.
  9. Sieve flour.
  10. Add pinch of salt, 1 tbsp jeera, 1 tbsp baking powder and oil to the seived flour.
  11. Mix all ingredients in flour very thoughly.
  12. Add water to the flour and make a dough.
  13. Make about make about 15 small doughts from the big dough.
  14. Use your hand to make the dough falt.
  15. Pour a spoonful of blended dhal in the flattened dough.
  16. With your hand make the dough rounder, making sure that the dhal is closed in the middle of dough.
  17. Make the douh full of dhal flat with your hands.
  18. Heat oil and deep fry it till golden brown
  19. Serve with other curry or you can dunk in the tea and eat
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Dalo chips with pea besan coating

Ingredients:

  1. Boiled Dalo
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste.
  2. Cut Boiled Dalo in chips like shape.
  3. Dip the sliced Dalo  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Dalo untill golden brown on medium heat.
  5. Serve with chutney and tea
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Kumala chips with pea besan coating

Ingredients:

  1. Boiled Kumala
  2. Pea Besan 1 cup
  3. Chillies Powder 1/4 tsp
  4. Garlic paste 1 tsp
  5. Tumeric powder (pinch of)
  6. Salt

Method:

  1. Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste. 
  2. Cut Boiled Kumala in chips like shape.
  3. Dip the sliced Kumala  into the pea besan mixture and coat both sides.
  4. Heat oil and fry the coated Kumala untill golden brown on medium heat.
  5. Serve with chutney and tea
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