|
Ingredients
|
For 4
|
For 100
|
|
Macaroni
|
225gms
|
5.6kg
|
|
Tomatoes
|
450gms
|
11.00kg
|
|
Green chillies
|
5gms
|
115gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Ginger
|
a small piece
|
55gms
|
|
Bengal gram flour
|
55gms
|
1.36kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Oil to fry (absorption)
|
30ml
|
500ml
|
Boil macaroni by the absorption method. Cook tomatoes and
pass through a sieve. Make a thick with gram flour and water. Add tomato pulp,
finely chopped onions, green chillies and ginger. Add cooked macaroni and salt.
Mix well. Heat the oil. Drop teaspoonfuls of mixture into hot oil, when brown,
remove. Drain and serve with chutney.
