Ingredients |
|
| Bengal gram, black (kale chane) | 1 cup |
| Bengal gram flour (besan) | 4 tea spoons |
| Green chillies (hari mirch) chopped | 3 – 4 |
| Cinnamon (dalchini) | 1 inch |
| Black cardamoms (moti elaichi) | 2-3 |
| Cloves (laung) | 2-3 |
| Cumin seeds (sabut jeera) | ½ tea spoon |
| Asafoetida (hing) | Pinch |
| Yogurt (dahi) | 1.5 cups |
| Coriander powder (dhaniya) | 2 tea spoons |
| Red chilli powder (lal mirch) | 1 tea spoon |
| Turmeric powder (haldi) | 1 tea spoon |
| Hot spices (garam masala) | 1 tea spoon |
| Chaat masala | 2 tea spoon |
| Salt | to taste |
| Clarified butter (ghee) | Â 2 table spoons |
Method
- 1. Soak bengal gram overnight in water.
- 2. Drain and boil with water in pressure cooker till done. Mash the grams slightly.
- 3. Heat clarified butter in a pan. Add cumin seeds, cinnamon, cloves and cardamoms and cook this for 1-2 minutes.
- 4. Mix in asafoetida and chopped green chillies and sauté it for few minutes.
- 5. In a bowl mix yogurt, gram flour, coriander powder, red chilli powder, turmeric powder, chaat masala and hot spices powder.
- 6. Add this mixture to the pan and keep stirring till it boils.
- 7. Mix in the grams along with the water they were boiled in. Add salt to taste.
- 8. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
- 9. Serve this hot decorated with cut coriander leaves and onion rings with kachori.
- Recipe Type : Rajasthan, Regional, Vegetarian
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