Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 4 | Nos | Chillies Green |
| 1 | Teaspoon | Garam-Masala |
| 2 | Tablespoon | Cooking Oil |
| 2 | Inch | Cinnamon |
| 1/4 | Teaspoon | Asafetida (Hing) |
| 1 | Teacup | Chana, whole. (Bengal gram) |
| 1.5 | Teacup | Curds |
| 2 | Teaspoon | Coriander Powder |
| 2 | Teaspoon | Chilly Powder, Red |
| 4 | Tablespoon | Flour, Gram /Chana Ata |
| 1 | Teaspoon | Turmeric Powder |
| As Required | Salt | |
| 1 | Teaspoon | Jeera/Cumin Seeds |
| 1 | Medium | Onion |
| 2 | Teaspoon | Chaat Masala |
| 2 | Nos | Cardamoms |
| 1 | Teacup | Coriander Leaves (Kothmeer) |
| 2 | Tablespoon | Ghee |
| 5 | Nos | Cloves (spice) |
Method
1. Soak Bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure cook till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and chopped green chillies, saut
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