|
Ingredients
|
For 4
|
For 100
|
|
Split black gram
|
225gms
|
5.6kg
|
|
Fat to fry (absorption)
|
30gms
|
500gms
|
|
Green chillies
|
10gms
|
200gms
|
|
Onions
|
55gms
|
1.35kg
|
|
Soda bicarbonate
|
a pinch
|
10gms
|
|
Curds
|
1.5lit
|
35lit
|
|
Chilli powder
|
2gms
|
50gms
|
|
Cumin powder
|
a pinch
|
20gms
|
|
Salt
|
5 – 10gms
|
100gms
|
|
Coriander leaves
|
a few
|
1 bunch
|
Soak gram for 12 hours. Grind well and add salt, chopped
green chillies, onion and soda. Beat well to enclose air. Make it into round
flat cakes 5 cm. in diameter and 1.25 cm. thick and fry in deep hot fat. Soak
fried bhallas in slated hot water for 15 minutes immediately after
removing from fry pan. Squeeze out water
gently by pressing bhallas in between the palms of both hands. Put into curds
beaten up with salt, chilli powder and cumin powder. Garnish with coriander
leaves.
