Fafda With Yogurt Kadhi Or Papaya Salad.
Ingredients
1 cup besan/ gram flour
1/4 teaspoon baking soda
1/4 teaspoon ajwain
1/4 teaspoon pepper, finely ground
1 tablespoon oil
Salt to taste
1 cup water, or as required
A pinch of asafoetida/ hing
Method
Begin by pouring all the dry ingredients together in a large bowl.
Now add water gradually to the bowl and mix the ingredients well, till everything gets knead into soft dough.
Once the dough has been prepared, it still might be sticky. Therefore add oil to it and knead it again for 2-3 minutes more.
Once done, divide the dough into 12-15 equal sized portions and make them into small balls.
Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin.
Now heat the oil in large deep frying pan and slip each of the long dough strips carefully into the pan.
Deep-fry the dough strips on low flame for 1-2 minutes, turning them till they are browned on both sides.
Serve the hot and crunchy fafdas with yogurt kadhi or papaya salad.
Papaya Salad
Ingredients
1 small raw pappaya grated
1/4 cup white cabbage grated
1 carrot peeled and grated
7-8 green chillies
salt to taste
2 tbsp oil
1/2 tsp mustard seeds
pinch of hing
1/4 tsp fenugreek seeds
1 tsp lemon juice
Method:-
Heat oil in a heavy bottom pan.
Add mustard seeds, when splutter add hing and fenugreek seeds.
Now add green chillies and fry for a minute and add papaya, cabbage and carrots.
Mix well and add turmeric powder and season with salt.
Fry the mixture on a high heat for 3-4 minutes.
Turn off the heat and add lemon juice.
Mix well and serve with Fafda and Jalebi.
Chutney Kadhi
4 tbsp gram flour
1/4 cup sour yogurt
2-3 tbsp jaggery or sugar
salt to taste
1/2 tsp black salt ( sanchal )
1 tbsp oil
1/4 tsp mustard seeds
pinch of hing ( asafoetida )
1 green chilli
1/2 " ginger
2 tbsp fresh corinader
1 tbsp fresh mint
2 cup water
Method:-
Chutney Kadhi
Mix gram flour, yogurt and 11/2 cup water in a bowl.
Blend until it becomes smooth and consistent. Make sure there are no lumps.
Heat oil in a heavy bottom pan. Add mustard seeds; when seeds start spluttering, add asafoetida.
Add prepared mixture of gram flour followed by black salt, jaggary and salt and let it boil over medium flame.
Meanwhile Grind ginger, green chillies, coriander leaves, mint leaves in grinder and make a coarse paste. Keep it aside.
When yogurt mixture starts to boil, lower the heat and let it simmer further at least 5-6 minutes.
If kadhi gets too thick add little water. ( consistency should be like cake batter )
Turn of the heat and add coarse paste. Mix well and let it cool at room temperature to serve with fafda.
Ingredients
1 cup besan/ gram flour
1/4 teaspoon baking soda
1/4 teaspoon ajwain
1/4 teaspoon pepper, finely ground
1 tablespoon oil
Salt to taste
1 cup water, or as required
A pinch of asafoetida/ hing
Method
Begin by pouring all the dry ingredients together in a large bowl.
Now add water gradually to the bowl and mix the ingredients well, till everything gets knead into soft dough.
Once the dough has been prepared, it still might be sticky. Therefore add oil to it and knead it again for 2-3 minutes more.
Once done, divide the dough into 12-15 equal sized portions and make them into small balls.
Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin.
Now heat the oil in large deep frying pan and slip each of the long dough strips carefully into the pan.
Deep-fry the dough strips on low flame for 1-2 minutes, turning them till they are browned on both sides.
Serve the hot and crunchy fafdas with yogurt kadhi or papaya salad.
Papaya Salad
Ingredients
1 small raw pappaya grated
1/4 cup white cabbage grated
1 carrot peeled and grated
7-8 green chillies
salt to taste
2 tbsp oil
1/2 tsp mustard seeds
pinch of hing
1/4 tsp fenugreek seeds
1 tsp lemon juice
Method:-
Heat oil in a heavy bottom pan.
Add mustard seeds, when splutter add hing and fenugreek seeds.
Now add green chillies and fry for a minute and add papaya, cabbage and carrots.
Mix well and add turmeric powder and season with salt.
Fry the mixture on a high heat for 3-4 minutes.
Turn off the heat and add lemon juice.
Mix well and serve with Fafda and Jalebi.
Chutney Kadhi
4 tbsp gram flour
1/4 cup sour yogurt
2-3 tbsp jaggery or sugar
salt to taste
1/2 tsp black salt ( sanchal )
1 tbsp oil
1/4 tsp mustard seeds
pinch of hing ( asafoetida )
1 green chilli
1/2 " ginger
2 tbsp fresh corinader
1 tbsp fresh mint
2 cup water
Method:-
Chutney Kadhi
Mix gram flour, yogurt and 11/2 cup water in a bowl.
Blend until it becomes smooth and consistent. Make sure there are no lumps.
Heat oil in a heavy bottom pan. Add mustard seeds; when seeds start spluttering, add asafoetida.
Add prepared mixture of gram flour followed by black salt, jaggary and salt and let it boil over medium flame.
Meanwhile Grind ginger, green chillies, coriander leaves, mint leaves in grinder and make a coarse paste. Keep it aside.
When yogurt mixture starts to boil, lower the heat and let it simmer further at least 5-6 minutes.
If kadhi gets too thick add little water. ( consistency should be like cake batter )
Turn of the heat and add coarse paste. Mix well and let it cool at room temperature to serve with fafda.
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