Moongfali Ke Dahi Wade
Ingredients
Peanuts,Roasted and peeled and soaked 250 grams
Green chillies,finely chopped 2 tablespoons
Gram flour (besan) 3 tablespoons
Salt to taste
Fruit salt 1/4 teaspoon
Olive oil to deep fry
Yogurt 2 cups
Sugar 1 tablespoon
Tamarind chutney for garnish
Green chutney for garnish
Roasted cumin powder for garnish
Black pepper powder for garnish
Ginger for garnish
Roasted peanuts for garnish
Method
Grind peanuts with green chillies adding a little water, if needed. Transfer the mixture into a bowl and whisk well. Add gram flour, salt, fruit salt and mix well.
Place small balls of the mixture on a damp cloth and press them slightly.
Heat sufficient olive oil in a kadai and deep fry these peanut bade on medium heat till crisp. Drain and soak them in a bowl of warm water.
Squeeze out excess water before plating them.
Place yogurt in a bowl, add sugar and whisk well. Pour over the bade. Drizzle little tamarind chutney, green chutney, roasted cumin powder, black pepper powder, ginger strips and roasted peanuts. Serve immediately.
Ingredients
Peanuts,Roasted and peeled and soaked 250 grams
Green chillies,finely chopped 2 tablespoons
Gram flour (besan) 3 tablespoons
Salt to taste
Fruit salt 1/4 teaspoon
Olive oil to deep fry
Yogurt 2 cups
Sugar 1 tablespoon
Tamarind chutney for garnish
Green chutney for garnish
Roasted cumin powder for garnish
Black pepper powder for garnish
Ginger for garnish
Roasted peanuts for garnish
Method
Grind peanuts with green chillies adding a little water, if needed. Transfer the mixture into a bowl and whisk well. Add gram flour, salt, fruit salt and mix well.
Place small balls of the mixture on a damp cloth and press them slightly.
Heat sufficient olive oil in a kadai and deep fry these peanut bade on medium heat till crisp. Drain and soak them in a bowl of warm water.
Squeeze out excess water before plating them.
Place yogurt in a bowl, add sugar and whisk well. Pour over the bade. Drizzle little tamarind chutney, green chutney, roasted cumin powder, black pepper powder, ginger strips and roasted peanuts. Serve immediately.
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