|
Ingredients
|
Quantity
|
|
Bengal gram flour
|
225gms
|
|
Salt
|
15 – 20gms
|
|
Asafoetida
|
a pinch
|
|
Chilli powder
|
1 level spoon
|
|
Baking soda
|
3gms (3 pinches
|
|
Oil for frying
|
140ml
|
|
Cumin
|
5gms
|
|
Gingelly seeds
|
10gms
|
|
Ingredients for poories:
|
|
|
Semolina
|
55gms
|
|
Refined flour
|
55gms
|
|
Whole wheat flour
|
55gms
|
|
Salt
|
to taste
|
|
Water to mix
|
|
|
Oil
|
|
Sift gram flour with soda. Add asafoetida, chilli powder,
salt, cumin, gingelly seeds, 2tbsp of hot oil and some water to make a dough. Keep
aside for half an hour. Heat oil for frying. Press the dough through the sev
mould into the hot oil. Fry till light brown. Remove sev. Mix semolina, wheat
flour, refined flour and salt. Add enough water to make a stiff dough. Let it
stand for half an hour. Knead well. Divide into even portions the size of a
walnut. Roll out into thin rounds. Fry in hot oil till brown and crisp. Remove and
drain. Allow poories to cool.
Hot chutney:
|
Ingredients
|
Quantity
|
|
Coriander leaves
|
1 bunch
|
|
Green chillies
|
4
|
|
Ginger
|
5gms
|
|
Garlic
|
2 flakes
|
|
Roasted gram
|
1 heaped tsp
|
|
Salt
|
to taste
|
Wash and chop coriander leaves, green chillies, ginger and
garlic. Grind to a smooth paste with roasted gram and salt. Mix with a little
water if paste is too thick.
Sweet chutney:
|
Ingredients
|
Quantity
|
|
Dates
|
100gms
|
|
Tamarind
|
30gms
|
|
Sugar
|
1 tsp
|
|
Salt
|
to taste
|
Destine dates. Soak tamarind in a little water for 15
minutes. Extract pulp. Grind together dates and tamarind. Add sugar and salt.
Bhel:
Mix together 1 kg of puffed rice, sev, poories broken into
pieces and the two chutneys. Add sliced, boiled potatoes, chopped onions and
coriander leaves and add lime juice to taste.
N. B. Mixing can be done separately, as and when
required.
