Ingredients:
- Mong daal (Yellow lentil) 1 Cup (soaked in warm water for 4 hours then strain)
- Mash daal (White lentil) ¼ Cup (soaked in warm water for 4 hours then strain)
- Adrak paste (Ginger paste) ½ tsp
- Hari mirch (Green chilies) chopped 2
- Baking soda 1 tsp
- Pani (Water) as required
- Namak (Salt) ½ tbs
Date Tamarind Chutney
- Sabut lal mirch (Button red chilies) 6-8
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 2 tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Khajure (Dates) soft & deseeded 8-10
- Gur (Jaggery) crushed ¼ Cup
- Pani (Water) ½ Cup or as required
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Adrak powder (Ginger powder) ½ tsp
Green Chutney:
- Hari mirch (Green chilies) 3-4
- Lemon
- juice 2 tbs
- Namak (Salt) ¼ tsp or to taste
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) ½ Cup
- Pani (Water) 1 tbs or as required
Assembling:
- Papri
- Dumplings
- Chanay (Chickpeas) boiled
- Aloo (Potato) boiled & cubes
- Tamatar (Tomato) deseeded & chopped
- Pyaz (Onion) chopped
- Namak (Salt)
- Lal mirch (Red chili) crushed
- Chaat masala
- Zeera (Cumin seeds) roasted & crushed
- Lemon juice
- Green chutney
- Date tamarind chutney
- Sev nimco
- Hara dhania (Fresh coriander) chopped
Directions:
In blender,add yellow lentil,white lentil and blend until smooth.
In bowl,add blended lentil mixture and mix well for 4-5 minutes until fluffy.
Take a bowl filled with water and drop small drop of batter in it. If the batter immediately starts to float on top of the water,the batter is ready.If not then whisk it some more.
Add ginger paste,green chilies and baking soda,mix well & set aside.
In wok,heat oil and fry dumplings until golden brown.
Use instantly or can be store in air tight box for up to 4 days in refrigerator.
Can be freeze in air tight box for up to 1 month.
In bowl,add water,salt and mix.
Now add dumplings in salted water and let them soak for 15 minutes,take them out,press and squeeze excess water and keep aside.
For Date Tamarind Chutney:
In saucepan,add button red chilies,fennel seeds,cumin seeds and roast until fragrant.
Add tamarind pulp,dates,jaggery,water,salt,black salt and ginger powder,mix well and cook on low flame for 5 minutes.
Turn off the heat and blend until smooth with hand blender & let it cool.
For Green Chutney:
In blender jar,add green chilies,lemon juice,salt,mint leaves,fresh coriander and water,blend until smooth & set aside.
Assembling:
In serving plate,add papri,dumplings,chickpeas,potato,tomato,onion,salt,red chili crushed,chaat masala,cumin seeds,lemon juice,green chutney,date tamarind chutney,yogurt,chickpeas,papri,potato, tomato,onion,sev nimco,yogurt,green chutney,date tamarind chutney,green chutney,red chili crushed, salt,chaat masala,fresh coriander & serve!
Ajza:
- Mong daal (Yellow lentil) 1 Cup (soaked in warm water for 4 hours then strain)
- Mash daal (White lentil) ¼ Cup (soaked in warm water for 4 hours then strain)
- Adrak paste (Ginger paste) ½ tsp
- Hari mirch (Green chilies) chopped 2
- Baking soda 1 tsp
- Pani (Water) as required
- Namak (Salt) ½ tbs
Date Tamarind Chutney
- Sabut lal mirch (Button red chilies) 6-8
- Saunf (Fennel seeds) ½ tsp
- Zeera (Cumin seeds) 2 tsp
- Imli pulp (Tamarind pulp) 1 Cup
- Khajure (Dates) soft & deseeded 8-10
- Gur (Jaggery) crushed ¼ Cup
- Pani (Water) ½ Cup or as required
- Namak (Salt) ¼ tsp or to taste
- Kala namak (Black salt) ¼ tsp
- Adrak powder (Ginger powder) ½ tsp
Green Chutney:
- Hari mirch (Green chilies) 3-4
- Lemon
- juice 2 tbs
- Namak (Salt) ¼ tsp or to taste
- Podina (Mint leaves) ½ Cup
- Hara dhania (Fresh coriander) ½ Cup
- Pani (Water) 1 tbs or as required
Assembling:
- Papri
- Dumplings
- Chanay (Chickpeas) boiled
- Aloo (Potato) boiled & cubes
- Tamatar (Tomato) deseeded & chopped
- Pyaz (Onion) chopped
- Namak (Salt)
- Lal mirch (Red chili) crushed
- Chaat masala
- Zeera (Cumin seeds) roasted & crushed
- Lemon juice
- Green chutney
- Date tamarind chutney
- Sev nimco
- Hara dhania (Fresh coriander) chopped
Directions:
Blender mein mong daal aur mash daal dal dein aur smooth hunay tak ache tarhan blend ker lein.
Bowl mein blended daal mixture dal dein aur 4-5 minutes tak fluffy hunay tak ache tarhan mix ker lein.
Bowl mein pani lein aur tayyar batter la small drop dal dein agar drop pani ka upper float karay tou batter tayyar hai aur agar nahi karay tou aur whisk karein.
Adrak paste,hari mirch aur baking soda dal ker ache tarhan mix karein & side per rakh dein.
Karhai mein oil garam karein aur dumplings ko golden brown hunay tak fry ker lein.
Instantly use karien ya air tight box mein dal ker 4 din tak refrigerator mein rakh saktay han.
Air tight box mein dal ker 1 month kliya freeze ker saktay han.
Bowl mein pani aur namak dal ker mix ker lein.
Ab dumplings ko namak walay pani mein dal dein aur 15 minutes kliya bhego dein phir nikla ker press aur squeeze ker lein aur side per rakh dein.
For Date Tamarind Chutney:
Saucepan mein sabut lal mirch,saunf aur zeera dal dein aur khushbu anay tak roast ker lein.
Imli pulp,khajure,gur,pani,namak,kala namak aur adrak powder dal ker ache tarhan mix karein aur halki ancch per 5 minutes kliya paka lein.
Chulha bund ker dein aur hand blender ki madad sa smooth hunay tak ache tarhan blend karein & thanda ker lein.
For Green Chutney:
Blender jar mein hari mirch,lemon juice,namak,podina,hara dhania aur pani dal ker smooth hunay tak ache tarhan blend karein & side per rakh dein.
Assembling:
Serving plate mein papri,dumplings,chanay,aloo,tamatar,pyaz,namak,lal mirch crushed,chaat masala, zeera,lemon juice,hari chutney,khajure imli chutney,dahi,chanay,papri,aloo,tamatar,pyaz,sev nimco,dahi,hari chutney,khajure imli chutney,hari chutney,lal mirch crushed,namak,chaat masala aur hara dhania dal ker serve karein.
