Ingredients:
- Water as required
- Haldee powder (Turmeric powder) 1 pinch
- Phool gobhi (Cauliflower) 1 Cup
- Chawal (Rice) 3 Cups (soaked for 5-6 hours)
- Water 1 & ½ Cup or as required
- Hara dhania (Fresh coriander) 2 tbs
- Hari mirch (Green chillies) 6-8
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) cloves 5-6
- Water ½ Cup or as required
- Haldee powder (Turmeric powder) 1/4 tsp
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Ajwain (Carom seeds) ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Chaat masala 1 tsp
- Dhania (Coriander seeds) crushed 1 tsp
- Garam masala powder 1/4 tsp
- Matar (Peas) 1 Cup
- Cooking oil ½ Cup
Chutney:
- Imli pulp (Tamarind pulp) ½ Cup
- Lehsan (Garlic) cloves 4-5
- Hari mirch (Green chillies) 5-6
- Hara dhania (Fresh coriander) ½ Cup
- Podina (Mint leaves) ½ Cup
- Namak (Salt) ½ tsp or to taste
- Lal mirch (Red chilli) crushed
- Chaat masala
Ingredients:
In saucepan,heat water,add turmeric powder and mix.
Place strainer,add cauliflowers and blanch for 3-4 minutes then strain & set aside.
In grinder,add rice,gradually add water and grind well.
Add fresh coriander,green chillies,ginger,garlic and grind well.
Add water and grind well until smooth.
Add turmeric powder,red chilli powder,salt,carom seeds,cumin powder,chaat masala,coriander seeds, garam masala powder and grind well.
In two bowls,divide prepared batter into two equal parts.
In one bowl,add peas and mix well.
In another bowl,add blanched cauliflower and mix well.
In frying pan,add cooking oil,pour prepared batter (1/4 Cup) and fry on medium low flame from both sides until golden (approx. 3-4 minutes).
Prepare Chutney:
In grinder,add tamarind pulp,garlic,green chillies,fresh coriander,mint leaves,salt and grind well.
On bachka,sprinkle red chilli crushed,chaat masala & serve!
Ajza:
- Water as required
- Haldee powder (Turmeric powder) 1 pinch
- Phool gobhi (Cauliflower) 1 Cup
- Chawal (Rice) 3 Cups (soaked for 5-6 hours)
- Water 1 & ½ Cup or as required
- Hara dhania (Fresh coriander) 2 tbs
- Hari mirch (Green chillies) 6-8
- Adrak (Ginger) 1 inch piece
- Lehsan (Garlic) cloves 5-6
- Water ½ Cup or as required
- Haldee powder (Turmeric powder) 1/4 tsp
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Ajwain (Carom seeds) ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Chaat masala 1 tsp
- Dhania (Coriander seeds) crushed 1 tsp
- Garam masala powder 1/4 tsp
- Matar (Peas) 1 Cup
- Cooking oil ½ Cup
Chutney:
- Imli pulp (Tamarind pulp) ½ Cup
- Lehsan (Garlic) cloves 4-5
- Hari mirch (Green chillies) 5-6
- Hara dhania (Fresh coriander) ½ Cup
- Podina (Mint leaves) ½ Cup
- Namak (Salt) ½ tsp or to taste
- Lal mirch (Red chilli) crushed
- Chaat masala
Ingredients:
Saucepan mein pani garam akrein aur haldee powder dal ker mix ker lein.
Strainer rakh dein aur phool gobhi dal ker 3-4 minutes kliya blanch ker lein & side per rakh dein.
Grinder mein chawal aur thora thora ker ka pani shamil karein aur ache tarhan grind ker lein.
Hara dhania,hari mirch,adrak aur lehsan dal ker ache tarhan grind karein.
Pani shamil karein aur smooth hunay tak ache tarhan grind ker lein.
Haldee powder,lal mirch powder,namak,ajwain,zeera powder,chaat masala,dhania aur garam masala powder dal ker ache tarhan grind ker lein.
Do bowls mein tayyar batter ko equally divide ker lein.
Ek bowl mein matar dal ker ache tarhan mix karein.
Dosray bowl mein blanched phool gobhi dal ker ache tarhan mix ker lein.
Frying pan mein cooking oil aur tayyar batter (1/4 Cup) dal dein aur dono sides sa darmiyani halki ancch per golden hunay tak fry ker lein (approx. 3-4 minutes).
Prepare Chutney:
Grinder mein imli pulp,lehsan,hari mirch,hara dhaina,podina aur namak dal ker ache tarhan grind ker lein.
Bachka per lal mirch crushed aur chaat masala dal ker serve karein!
