ALOO - PYAAZ KATRAN
Potatoes 150gms
Onions 100 gms
Salt to taste
Ajwaain ¼ tspn
Green chillies (chopped) 1tspn
Dry fenugreek leaves ¼ tspn
Cumin powder (broiled) ¼ tspn
Gram flour (besan) 100 gms
Red chilli powder ½ tspn
Water 70ml
Chopped coriander 1 tspn
Garam masala powder ¼ tspn
Oil to fry
Chaat masala ½ tspn
PREPARATION:
Wash, peel and quarter potatoes lengthwise. Cut into thin slices. Peel and
half the onions and slice them. Mix all ingredients except oil and chaat
masala. Heat oil, drop the mixture about a spoon-full of each dropping into the
oil. Fry, turning occasionally until the katran are almost cooked. Drain, press
the katran, slightly and again deep fry until golden brown and crispy. Remove,
drain on an absorbent paper. Sprinkle chaat masala. Dish out on a plate, serve
hot accompanied with the tangy green chutney.
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