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Monday, July 6, 2020



1 cup split moong or urad dhal
2 tsp green pounded chili
I tsp pounded garlic
1 tsp salt
I small onion (grated)
4 tsp bicarb
I carton yogurt

Soak dhal overnight. Wash and drain dry in the morning

Either put through a mincer or in the food processor, The
consistency of the dhal must be slightly gritty so don't pro
cess it too fine.

Add the other ingredients to the dhal and beat well to
incorporate as much air as possible.

Take 1/2 to 2 tablespoons of batter at a time and mold
into balls.

Flatten each ball as you lower them in hot oil to fry till
crisp. Drain off on kitchen paper

Put 2 cups of water and 2 tsp of salt in a flat bowl. Into
this places the bhajias and steep for 5 to 6 minutes.

Squeeze moisture out of bhajias by pressing each gently
between palm of hands.

Place bhajias in serving bowl and pour over itI carton of
yogurt mixed with 12 tsp chilies and 2 tsp salt. Garnish
With pep-up garum masala made thus:

2 tsp jeera seeds
1/3 tsp whole coriander
small stick cinnamon
I whole clove
2tsp whole peppers

Roast these ingredients in a hot oven or over a tava and

pound them fine.

Sprinkle them over the bowl of yogurt and bhajias.

Decorate with some chopped mint.

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