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𝗘𝗽-𝟭 𝗔𝗻𝗱𝗵𝗿𝗮 𝗣𝗿𝗮𝗱𝗲𝘀𝗵 (𝗣𝘂𝗻𝘂𝗴𝘂𝗹𝘂) : [ Ссылка ]
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✍🏻𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝐅𝐨𝐫 𝐃𝐡𝐮𝐬𝐤𝐚:
* Rice(चावल) - 1 Bowl
* White Urad Dal(उड़द दाल) - 1/4 Bowl
* Chana Dal(चना दाल) - 1/2 Bowl
* Water(पानी) - As Required
* Garlic(लहसुन) - Some
* Ginger(अदरक) - Some
* Green Chili(हरी मिर्च) - Some
* Salt(नमक) - As Per Taste
* Turmeric Powder(हल्दी पाउडर) - Some
* Asafetida Powder(हींग पाउडर) - 1/4 Tsp
* Cumin Seeds(जीरा) - 1 Tsp
* Carom Seeds(अजवाइन) - 1 Tsp
* Oil(तेल) - For Frying
𝐅𝐨𝐫 𝐆𝐡𝐮𝐠𝐧𝐢:
* Oil(तेल) - 2 Tbsp
* Cumin Seeds(जीरा) - 1 Tsp
* Bay Leaf(तेज पत्ता) - 3 Nos
* Onion(प्याज) - 2 Nos
* Ginger & Green Chili(अदरक और हरी मिर्च) - 1 Tbsp
* Garlic(लहसुन) - 1-2
* Asafetida Powder(हींग पाउडर) - 1/4 Tsp
* Kashmiri Red Chili Powder(कश्मीरी लाल मिर्च पाउडर) - 1 Tsp
* Red Chili Powder(लाल मिर्च पाउडर) - 1/2 Tsp
* Turmeric Powder(हल्दी पाउडर) - 1/2 Tsp
* Coriander Powder(धनिया पाउडर) - 2 Tsp
* Black Salt(काला नमक) - 1/2 Tsp
* Salt(नमक) - 1 Tsp
* Fennel Seeds Powder(सौंफ पाउडर) - 1/2 Tsp
* Roasted Cumin Powder(भुना जीरा पाउडर) - 1/2 Tsp
* Tomato Paste(टमाटर) - 2-3 Nos
* Chhole Masala(छोले मसाला) - 2 Tsp
* Soaked Black Gram(भीगे हुए काले चने) - 1 Bowl
* Boiled Potato(उबले हुए आलू) - 3 Nos
* Water(पानी) - As Required
* Coriander Leaves(धनिया पत्ती)
𝐅𝐨𝐫 𝐁𝐚𝐫𝐫𝐚:
* White Urad Dal(उड़द दाल) - 1 Small Bowl
* Water(पानी) - As Required
* Coriander Leaves(धनिया पत्ती)
* Onion(प्याज) - Long Chopped
* Green Chili(हरी मिर्च) - Some
* Garlic(लहसुन) - Long Chopped
* Asafetida Powder(हींग पाउडर) - 1/4 Tsp
* Cumin Seeds(जीरा) - 1 Tsp
* Fennel Seeds(सौंफ) - 1/2 Tsp
* Salt(नमक) - As Per Taste
* Red Chili Powder(लाल मिर्च पाउडर) - 1 Tsp
* Oil(तेल) - For Frying
𝐅𝐨𝐫 𝐌𝐚𝐬𝐚𝐥𝐚 𝐌𝐢𝐫𝐜𝐡𝐢:
* Green Chili(हरी मिर्च) - Some
* Salt(नमक) -- Some
* Red Chili Powder(लाल मिर्च पाउडर) - Some
* Roasted Cumin Powder(भुना जीरा पाउडर) - Some
* Dry Mango Powder(अमचूर पाउडर) - Some
✍🏻𝐑𝐄𝐂𝐈𝐏𝐄:
𝐅𝐨𝐫 𝐃𝐡𝐮𝐬𝐤𝐚:
Soak some rice, white urad dal & chana dal in water for 4-5 hours till it swells. Now grind it in a mixer by adding water gradually with garlic, ginger and green chili. After grinding, keep the batter at rest for about 2-3 hours. Now when the batter turns thick, add salt to taste, turmeric powder, asafetida powder, cumin seeds, crushed carom seeds and fry in oil one by one as shown in the video. Also make some Masala Mirchi by frying some green chili and sprinkling salt, cumin powder, dried mango powder and red chili powder.
𝐅𝐨𝐫 𝐆𝐡𝐮𝐠𝐧𝐢::
In a cooker, put some oil, add bay leaves, cumin seeds, chopped onions and cook for some time until the onion gets cooked. After some time, add chopped ginger & green chili, garlic and asafetida powder. After some time, add kashmiri red chili powder, red chili powder, turmeric powder, coriander powder, black salt, salt, fennel seeds powder, cumin powder, tomato paste and roast. While roasting, add chole masala, kala chana & coriander leaves. When roasted, add boiled potato and water. Take 2-3 whistles, and then cook on slow flame for 5-7 minutes.
𝐅𝐨𝐫 𝐁𝐚𝐫𝐫𝐚:
Grind soaked urad dal to a coarse paste and put the paste in a bowl. Add coriander leaves, long chopped onions, green chili, long chopped garlic, asafetida powder, cumin seeds, salt and red chili powder. Don’t mix and keep it aside as it is. Now mix it before frying, take some batter on your hand, flatten it and fry on medium flame until golden and crispy. In this way, the street food of our Jharkhand is ready!!!
