Ingredients
STEP-1
KHANDDAIYAAN INGREDIENTS
Besan
2 cup
Ginger Garlic Paste
2 tea sp
Onion finnaly Chopped
2 tea Sp
Green Chilli Finnaly Chopped
1 tea sp
Red chili powder
1 and half tea sp
Salt
To taste
Garam Masala Powder
1/4th tea sp
Ajwaaien
Couple of pinch
Water
As per requirment to make paste like potato Pakora Paste.
Method
Mix all the ingredients with fresh water and make a fine paste like you make for potato pakoras.
Put that paste in a non stick pan and turn on flame. When it starts cook turn slow down the flame and cook it on low flame. Dont stop mixing it in the pan si that it could not stick in the pan. Cook it till it becomes a hard dough.
In the mean time brush the oil in a tray and spread this dough on it and press with the help of your fingures or flat spatuala to turn it into a flat layer.
Now after waiting for 5 min cut it with the help of knife in your required shape. Leave them as it is to cool down. In that cooling time make gravy for the khanddaiyaan.
Gravy Ingredients
Onion paste
1 cup
Ginger garlic paste
2 table sp full
Mustured seeds/methi daana
1/2 tea sp
Cooking oil
1 cup full
Yogurt
1/2 cup
Qasoori maithi
1 tea sp
Imli Paste
1 tea sp
Salt
to taste
Termeric powder
1/2 tea sp
Red chili powder
1 & 1/2 tea sp
Coriender powder
1 tea sp
Method.
In a pan pour cooking oil and heat it up add methi dana and stir fry it till it gets dark brown then add onion paste and ginger garlic paste and cook well for 5 to 10 min on low flame. When oil come out of onion and ginger garlic paste add red chili, termeric, coriender powder and salt with little water then add finally beaten yogurt and cook it for more 5 min. Then add half cup of water and imli paste. Make it boil then turn off the flame. Add khanddaiyan in that gravy sprinkle the qasoori maithi and serve hot with roti.
NOTE: NEVER EVER COOK KHANDDAIYAN IN GRAVY. IF YOU NEED TO SERVE THEM LATER THEN DONT MIX THEM IN THE GRAVY.
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