|
Ingredients
|
For 4
|
For 100
|
|
Whole wheat flour
|
225gms
|
5.6kg
|
|
Split Bengal gram
|
115gms
|
2.8kg
|
|
Onions
|
60gms
|
1.36kg
|
|
Garlic
|
2 flakes
|
15gms
|
|
Ginger
|
a small piece
|
30gms
|
|
Tomato puree
|
30ml
|
680ml
|
|
Chilli powder
|
½ tsp
|
50gms
|
|
Dried plums
|
15gms
|
340gms
|
|
Fat
|
60gms
|
1 kg
|
|
Turmeric
|
a pinch
|
15gms
|
|
Coriander leaves
|
a few
|
1 bunch
|
Make a stiff dough with wheat
flour. Set aside for half an hour. Wash dough under a running tap in a muslin
bag to separate gluten from starch. Catch starch liquid in a bowl. When all the
starch has been removed, flatten gluten between the palms. Cook along with
gram, chilli powder and turmeric in the starch water till gram is cooked. Remove.
Cut into cubes and fry in fat. Keep these wadi aside.
Curry:
Grind together onions, garlic and ginger. Heat
the remaining fat. Add ground spices. Add tomato puree, dried plums and the
liquid in which the gram is cooked. Simmer for 5 minutes. Add gram and fried
wadi. Simmer for another 2 – 3 minutes. Serve hot garnished with chopped
coriander leaves.
