Padampuri Murg is a preparation of chicken, khoya and yogurt. It is one of the special dish of the people of Rajasthan. They cook this recipe whenever there is some special occasion. Padampuri Murg tastes really yummy and you will love it eating as well as preparing it. Its is rich cuisine and goes well with any indian bread.



Ingredients:
Chicken: 750 gm
Khoya: 100 gm
Yogurt: 250 gm
Small onions: 7 pieces
Garlic paste: 2 table spoon
Ginger-finely chopped: ½ table spoon
Garlic: One pod
Whole red chillies: 6 pieces
Coriander seeds: ½ table spoon
Cloves :5 pieces
Aniseed: ½ table spoon
Cinnamon: 2 sticks
2 Cooking spoons of clarified butter
Salt according to the taste.



Method:

1. Get all the ingredients mixed leaving chicken, cloves, cardamom and the cinnamon along with the yogurt.
2. Next, heat the clarified butter.
3. Add cloves, cardamom and cinnamon to it.
4. Now add the ingredients mentioned above.
5. Make a masala of it by stiring.
6. Now its time to add the chicken.
7. Cook the chicken till it is done. Please take note, dont add water to it.
8. Now this scrumptious dish is ready to eat.
   

Preparation Time: 25 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: 1 day

Serving Suggestion: Serve hot with any Indian Bread like roti, missi roti, naan etc.

Note: Calorie consious people can use less khoya as per need.

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1. First thing to do for making khad is to mix the yogurt, mince lamb, ginger and garlic paste, red chilli, coriander powder, turmeric, and salt according to the taste.
2. Keep it seperately for minimum of ten minutes.
3. Meanwhile, add the chopped onions to hot clarified butter.
4. Saute them. Make sure it turns golden brown.
5. Bring down the flame to low heat.
6. To it add the mince mixture.
7. Saute it for another fifteen minutes.
8. Next, add potatoes to it and saute till the water evaporates.
9. Add to the preparation coriander and lemon juice.
10. Divide it into eleven equal portions.
11. Only the finishing is left.
12. For that first spread one portion of cooked mince on a phulka.
13. Keep one more phulka on it and do the same for the remaining mince.
14. Once this is done, wrap the stack in a greased silver foil.
15. Bake them for eight to nine minutes.
16. After it is baked, cut into wedges and serve.

Preparation Time: 35 minutes

Cooking Time: 30 minutes

Serves: 4 persons

Shelflife: Best Fresh

Serving Suggestion: Serve hot with kababs.

Note: Make sure that kheema is cooked well before preparing it like pie.

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Gatte ki sabzi is popular cuisine from Rajasthan. Its a dumpling cooked in lentsil and goes very well with rice and rotis. Gatte ki sabzi can be made delicious with variations. One such variation is methi ki sabzi. Methi leaves (Fenugreek leaves) is one such well known variation which tastes good and can be cooked with ease.




Ingredients:
For Gattas:
2 - 3 pinch asafoetida
1 tsp red chilli powder
2 cup fenugreek leaves (methi) chopped
1 tsp coriander powder
3 cup bengal gram flour (besan)
salt to taste
3 1/2 tblsp mustard oil.

For tempering:
3 1/2 tblsp Mustard Oil
1 tsp Mustard Seeds
1 Red Chilli crushed
1 tsp Coriander Powder
1 tsp Dry Mango Powder (amchur)
1 tsp Garam Masala Powder
1 -2 pinch Asafoetida.




Method:

1. Mix everything methi, gram flour, asafoetida, red chilli powder, coriander powder and salt.
2. Mix in mustard oil and enough water to knead into a firm dough.
3. Divide into equal parts and roll into cylinders.
4. Boil some water in a pot and mix in these cylinders (gattes) for 15 to 20 minutes.
5. Drain, cool and cut into 1" long pieces.
6. Heat up oil to smoking point.
7. Take off the heat up and cool slightly.
8. Heat up again, mix in asafoetida, mustard seeds and when the seeds crackle, mix in the gattes.
9. Saute for few minutes.
10. Mix in coriander powder, crushed red chillies, garam masala powder and amchur powder.
11. Stir to mix well.
12. Serve hot.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 4 persons

Shelflife: Best Fresh.

Serving Suggestion: Sukhi Roti.

Note: For those who dont like methi leaves can chop the methi leaves finely and then use it for making gattas.

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Pakori Kadhi , the name suggests for itself what is it and how it would taste like. Kadhi Pakoda is a delicious curry (a specialty to North India), made out of curd and pakodas made from chick pea flour. There are a wide variety of Kadhis that you will find as you move from the northern part to the southern part of India. The reason why we have called Kadhi pakora,a specialty to Northern India is because the kadhi in the northern part is the only one that uses pakodas in it. Northen states of punjab and delhi have their own version of pakori kadhis. Similarly, Rajasthan has its own version and style of cooking pakori kadhi. Hence it is called Pakori kadhi in Rajasthan and not kadhi Pakodi unlike in other northern indian states to give it a unique resemblence.




Ingredients:
100 gms Mung Dal
1 1/2 tsp Salt
200 gms Curd
1 tsp Red chilly powder
2 Red chilly (sabut and dry)
1 tsp Dhaniya
3 - 4 Curry Leaves
1 pinch Haldi (turmeric powder)
1 pinch Soda
2 cup Oil for frying pakories
1 pinch Hing (asafoetida)
1/2 tsp Mustard seeds (motti)
2 tbsp Oil (for tadka) .





Method:

1. Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer.
2. Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside.
3. Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well.
4. Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta (curry leaves).
5. Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes.
6. Finally put the tadka of red chilly powder on pakodi kadhi. Serve hot it with shahi gatte and missi roti.

Preparation Time: 1 hour and 20 mins

Cooking Time: 1 hour

Serves: 4 persons

Shelflife: Best fresh.

Serving suggestion: Serve hot with Roti or jeera rice.

Note: After adding the pakoris, dont stir the curry often also do take care to stir it as softly as possible to avoid breaking of pakoris int he curry. Also avoid re-cooking the pakori kadhi to avoid loosing its taste and letting the pakoris to get mixed with curry in pieces.

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Mathi is a crunchy and crispy biscuit from Rajasthan. It looks very simple and is also very simple in cooking. It is prepared from flour and ghee and is usually served at tea time. It can be preserved for 2-3 days since it has no other ingredients added in it nor any spices . It is very good to eat though it is very simple and can be a good snack during chilled seasons.

1. Add ghee and salt to flour and mix it well.
2. Add water and make dough till it turns smooth.
3. Cut it into pieces and roll out it to make small and thick discs .
4. Heat the oil and fry each disc till it turns golden brown.
5. Serve it with pickle.

Making Time: 15 minutes

Serves: 4 persons

Shelflife: 2 days.

Note: To preserve it for more than 1 day, store it in air-tight container.

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Being a dry region, Rajasthani people often cook cuisines which is available in dry times and is economical while cooking. Papad is sabzi is very easy and fast to cook cuisine. This cuisine is usually served with chapatis and parathas.



Ingredients:
2-3 medium sized papads
1 tbsp curds
1/2 tsp chilli powder
1-2 pinches turmeric
1-2 pinches asafoetida
1/4 tsp cumin
1/4 mustard seeds
1 tbsp ghee
1 tsp chopped coriander
Salt To Taste
1 cup water.



Method:

1. Break the papads into 1 inch squares.
2. Heat ghee in a saucepan, add seeds.
3. Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds turns brown.
4. Add turmeric, water and salt. Boil.
5. Add papads and coriander.
6. Boil for 3-4 minutes.
7. Serve papad ki sabzi hot with chappatis

Cooking Time: 15 minutes
Serves: 4 persons
Shelflife: Best Fresh.


Note: Beat the curd properly before using it for cooking to have a good texture and easy cooking.


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Bajra Khichdi id quiet popular in the regions of Rajasthan. Bajra is widely cultivated in India since thousands of years. Bajra is the basic staple food to many poor people in India and to those especially living in the remote rural areas. Bajra contains high source of Vitamin B and Iron and thus provides the energy needed to people consuming it in meals. Rajasthan being a drought hit and dry region, people often prepare Khichdi and especially Bajra khichdi is their top priority due to its nutritious value. To supplement this nutrious value to some extra level , it is prepared using ghee which provides fats. This cuisine is a instant and fast to prepare as it requires just 10-12 minutes to get ready.







Ingredients:
Bajra- 100 grams
Yellow Moong dal- 40 grams
Cumin seeds- 1 tsp
Asafoetida -1/4 tsp or 2 pinches
Ghee- 1 tbsp
Salt to taste.





Method:

1. Soak the bajra for about an hour.
2. Remove the husk by grinding coarsely in a mixer at a low speed.
3. Now mix the husk free Bajra with moong dal.
4. Add ghee in a pan or pressure cooker. Heat it.
5. Add cumin seeds and Asafoetida to the ghee and allow the cumin to splutter.
6. Add the moond dal and bajra mixed together into the pan and mix well by stirring for few seconds on a very low flame.
7. Cook it for 10 minutes on low flame.
8. Add hot water if required.
9. When it starts boiling, keep stirring to avoid it from sticking to bottom.
10. Now further cook till it turns soft and the consistency is right.
11. Remove and serve hot with pickles and papads.

Making time: 15 minutes

Serves: 4 persons

Shelflife: Best Fresh.

Note:

• Dont grind the Bajra for more time .Keep it coarse and only grind enough to make it husk free.
• Keep stirring the Khichdi when it starts boiling to avoid it from sticking at bottom.
• Add hot water only if needed as per the consistency preferred.

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Bedmi Puri is a popular Indian bread in Rajasthan which is often accompanied with Halwa and Spicy aloo curry. Bedmi the word suggests stuffed with dal. This puri is stuffed with dal and some spicy masalas which makes it taste delicious. Bedmi puri can be usually seen in northen parts of india like Delhi, Lucknow and Rajasthan. It is recommended best during winters and is served hot with Bedmi Aloo and Nagori Halwa which goes best with it.




Ingredients:
500 gms Maida
100 gms Moong Dal
1 tsp Red chilli powder
1 tsp Ground coriander
1 tsp Garam masala
4 tbsp Oil
Salt to taste.



Method:

1. Mix moong dal, red chili powder,ground coriander, garam masala and grind it.
2. Make a paste of grinded mixture.
3. Add oil and grinded mixture paste in maida .
4. Mix well so that the paste gets properly mixed in the maida flour.
5. Add water and make dough out of it.
6. Make small balls out of the dough and roll out it to make puris.
7. Heat oil in Kadai for deep frying the puris.
8. When the oil is sufficient hot, add the puris one by one in the hot oil and fry it till it balloons up . Dry them properly on both sides.
9. Remove the puris and similarly deep fry the rest of them.
10. Serve hot with Spicy Potato curry.

Making Time: 1 hour

Serves: 4 persons

Shelflife: 1 Day but best fresh . Always good when hot.

Note: Make a smooth paste of the mixture so that it gets easy to roll it when added to maida flour. Or else coarsely grinded mixture wont be that easy to roll out as puris.

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Kesari Bhaat, the colour itself suggests saffron. Kesar refers to Saffron in Indian Language. This cuisine as per its name is colourful and it makes one go weak and tempting to have it more and more. This is sweet rice cuisine mixed with saffron and nuts and is usually prepared in the Regions of Rajasthan on festive occassions and celebrations.



Ingredients:
1 tblsp cashewnuts
1 tblsp raisins
saffron few strands
1 cup basmati rice
1/2 tsp green cardamom powder
1 tblsp pure ghee
1/2 cup sugar
25 gms sugar crystals.



Method:

1. Soak rice for half an hour.
2. Heat up ghee in a pan, fry raisins and cashewnuts, remove and keep aside.
3. In the same ghee mix in rice and stir fry till rice starts separating.
4. Dissolve saffron in warm water and keep aside.
5. Mix in 11/2 cup of boiling water to the rice and mix in saffron water and let it cook.
6. When half done mix in sugar and continue to stir fry till all the water has been absorbed and the rice is cooked.
7. Finally mix in the cardamom powder and decorate it with fried dry fruits and sugar crystals.
8. Serve hot.

Cooking Time: 25 minutes.

Serves: 3-4 persons.

Shelflife: Best Fresh.

Note: Serve this cuisine when hot, it tastes best when hot.

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1. Heat oil. Add bay leaves and whole garam masala.
2. Add onion, ginger and garlic paste and fry on low heat till oil separates.
3. Add dhania powder, cashewnut paste and stir further.
4. Add boneless chicken, curd, salt, pepper, chilli powder and saffron.
5. Bring to a boil, reduce heat and simmer till chicken is cooked.
6. Whisk in cream.
7. Serve kesar murg hot with tandoori rotis and parathas.

Making Time: 45 minutes

Serves: 4 persons.

Shelflife: 1 day.

Note: Dont hurry by adding the masalas before the oil starts separating and flows on the top on sides of the pan. This really makes the curry delicious.

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Huge varieties of chillies ( mirchi) are found in Rajasthan. An eight inch long variety is split open and filled with potato and masala and fried in besan to make this yummy vadas.

This recipe needs chillies which are long , less spicy and bigger in size. So choose the chillies like the one above, which is light green, long and little bigger than normal chillies available in market.



















Ingredients:
Long Banana size chillies -6 nos



For Batter:
Gram flour - 1 cup
Turmeric powder (haldi) -2 pinches.
Salt to taste
Water as required.



For Filling:
Potatoes - 3 large ones
Red chilli powder - 1 tbsp
Coriander leaves chopped fine - 1/2 tbsp
Salt to taste.






Method:

1. Slit the peppers, remove seeds and keep aside.
2. Boil potatoes with salt.
3. Peel and mash them well.
4. Add chilly powder and coriander leaves. Mix well.
5. Make a thick batter with the flour, turmeric powder and salt.
6. Fill the chillies with the potato mix.
7. Dip the filled peppers in the batter till they are completely covered.
8. Fry them in preheated oil till golden brown.
9. Serve hot with chutney or sauce.

Making Time: 20 minutes
Serves: 4 persons
Shelflife: Best Fresh.

Note:

• Deep fried snacks contains lots of oil, so always transfer them on a absorbent paper before transfering to plates when u take them from oil.
• If you prefer spicy, then you can keep the seeds while u silt.

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1. Soak rice in water for 2 hours. Drain. Heat the ghee and add the drained rice.
2. Add the milk to the rice and mix.
3. Cover and cook on a low fire stirring occasionally but gently so that the rice grains do not break.
4. As soon as the rice is cooked, add the cardamom and nutmeg powders, dry fruits, sugar and saffron.
5. Mix well. Bake in a moderately hot oven till each grain is separate.
6. Serve jaipuri mewa pulao hot as a sweet dish.

Cooking Time: 35 minutes

Serves: 4-5 persons

Shelflife: Best fresh

Note: If you dont have a oven, Place the vessel in which pulao is cooked over a chapati tawa, then reduce the flame . Cover the pulao with a lid and cook it for 7-8 minutes. Dont stir when kept on tawa. This will seperate each grains and make pulao delicious.

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Mawa Mishri is a traditional and lip-smacking dessert. A speciality from Jaipur, the sweet is easy to prepare. It is in short Reduced Milk with Crystallized Sugar Lumps. It is soft and can be taken by people belonging to any age.

1. Take a pan and grease it with ghee. Pour milk into the pan and boil. When the quantity of milk reduces to half the original, add condensed milk.
2. Stir well to prevent milk from sticking in the pan.
3. Boil until it reduces to quarter the original.
4. Now, add sugar, almonds and cardamom.
5. Cook for another five minutes.
6. Now remove it from fire.
7. Allow it to cool and add crystallized sugar lumps. Mix properly.
8. Refrigerate for an hour.
9. Garnish with silver leaf before serving.

Making Time: 50 minutes+1 hour of refrigeration

Serves: 6 persons

Shelflife: 1 day

Note: Keep stirring the milk while it reduces and also after adding the condensed milk. It avoids the milk from sticking to bottom and also prevents formation of creamy layers of top of milk.

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1. Take a tray and grease it with ghee.
2. Roast sesame seeds over a low heat up until lightly brown.
3. Similarly, roast cashew nuts till they turn golden brown.
4. Take ghee left over. Add sugar and 2 tblsp water to it. Stir fry the mix on medium flame till the syrup becomes of thick consistency.
5. Take off the syrup from the flame. Add cashew nuts and sesame seeds and mix then well.
6. Pour this mixture on the buttered tray and level it evenly.
7. Cut it into desired shape and size. Keep it to cool. Make cuts as per the required size and shape and allow to cool.
8. When cold, separate the pieces and serve.

Making Time: 50 minutes.

Serves: makes around 20 pieces approximately

Shelflife: 1 week

Note: To get the Gajaks in desired shapes , use cutters which are available readymade in markets of different shapes and sizes.

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1. Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
2. Divide into six equal parts and roll into cylindrical shape.
3. Stir fry in two cup of boiling water for ten to fifteen minutes.
4. Drain. Let the gattas cool a bit.
5. Cut into 1" pieces.
6. Wash and soak rice for 1 hour.
7. Heat up ghee, mix in cumin seeds, when they crackle mix in whole garam masala, stir fry for a minute then mix in asafoetida powder.
8. Mix in turmeric powder, red chilli powder, garam masala, coriander powder and ginger paste, stir fry for 2-3 minutes.
9. Mix in drained rice stir fry for 1 minute, mix in salt and 4 cup water
10. When the water starts boiling mix in the gattas and peas, cover and stir fry till all water is absorbed and rice is done
11. Serve hot.

Making Time: 1 hour

Serves: 4 persons

Shelflife: 1 day

Note: Dont stir the rice often after adding gattas. Or else it tends to get broken.

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Bhuna Kukda is a spicy chicken cuisine from Rajasthan. It is dry chicken preparation coated with red masala. The word "Bhuna" means dry roasted and "Kukda" means chicken, hence the name of this cuisine is Bhuna Kukda. This cuisine is prepared by blending many spices and is usually served with rice or rotis.





Ingredients:
4 - 5 cloves
1 tsp cumin seeds
12 garlic cloves
20 red chillies whole
4 green cardamoms
2 inch cinnamon
1 kg chicken
2 tblsp mustard oil
1/2 cup coriander leaves chopped
1 tsp turmeric powder
1/2 cup yogurt.





Method:

1. Clean and wash the chicken, cut into big size pieces.
2. Take off garlic. Remove the skin and keep them aside .
3. Soak red chillies in lukewarm water for 1/2 an hour.
4. Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
5. Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
6. Heat up oil in a kadhai, mix in cumin seeds, when they crackle mix in the marinated chicken and stir fry on high flame heat.
7. When all the moisture has evaporated, mix in beaten yogurt, mix in a little water and continue cooking on high flame heat.
8. Stir fry till all moisture has evaporated and chicken has cooked.
9. Adjust salt and stir fry till the masala coats the chicken.
10. Serve hot, sprinkled with coriander leaves.

Making Time: 1 hour and 30 minutes

Serves: 4 persons

Shelflife: 1 day.

Note:For better taste, marinate the chicken and keep it in refrigerator for 2 hours instead.

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Aloo Mangodi is a well known cuisine from the dessert state of Rajasthan. Mangodis are basically sun dried ground lentil dumplings. And these Mangodis are prepared from urad dal . These days Mangodis are available readymade in most grocery stores, that makes it easy to cook. Dried Mangodis look like Soya nuggets and tastes delicious when cooked with spices.


Ingredients:
200 gms mangodi
2- 3 red chillies whole
2 tblsp bengal gram flour (besan)
1/2 tsp cumin seeds
1/2 cup yogurt
1 tblsp oil
200 gms potatoes
1 tblsp red chilli powder
1 tblsp ginger paste
salt to taste
2 tblsp coriander powder
1 tsp garam masala powder
1 tblsp coriander seeds
2 tblsp tomato puree
100 gms coriander leaves
1 tsp turmeric powder
1 bay leaf.


Method:

1. Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.
2. Peel, wash and cut potatoes into 1 centimeter cubes.
3. Keep aside in water, to avoid it from blackening its colour.
4. Dry roast mangodi on hot tawa until crunchy and slightly browned.
5. Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.
6. Mix in potatoes and stir fry stirring constantly until golden brown.
7. Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.
8. Mix in garam masala powder and cut coriander leaves.
9. Stir fry for a further few minutes and serve hot with rice.

Making Time: 25 minutes.

Serves: 4 persons.

Shelflife: 1 day.

Note: If not mangodis, you can susbtitute soya nuggets for this recipe. Just soack the nuggets in hot water for few minutes and use it for cooking .

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

Aloo Ka Bharta is a simple yet spicy cuisine from Rajasthan. This cuisine is also prepared in Bihar and some parts of Uttar pradesh. It is served with Batti, rotis or Parathas . It reqires less ingredients and is fast to cook recipe.


Ingredients:
5 medium size potatoes
2 small onions, chopped
2 t grated ginger
7-8 cloves garlic, mashed
2-3 whole dry red chili peppers
1 t cumin
salt
2 t peanut oil
1-2 t uncooked mustard oil
chopped coriander leaves or cilantro.


Method:

1. Pressure cook potatoes for 12-15 min.
2. Peel and mash the potatoes coarsely.
3. Heat the peanut oil (or any other vegetable oil) and add the cumin.
4. Let splutter and add the garlic and ginger.
5. Stir for a few seconds and add the chopped onions.
6. Lower the heat and saute the onions till lightly browned.
7. Add this to the mashed potatoes.
8. Toast the chili peppers in a pan or on a low fire.
9. Crush and add to the potatoes.
10. Add the salt and mix.
11. Now add the mustard oil and the cilantro and give it a good mixing.

Making Time: 20 minutes.

Serves: 4 persons.

Shelflife: Best fresh.

Note: Mustard Oil can be substituted with peanut oil or vegetable oil too.

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Lahsun ki chutney is widely used in many snacks and also accompanied with many snacks. Lahsun means Garlic. Its a spicy chutney and goes well with snacks . Though it is now sidely used all over india, it has its roots in Rajasthan. This chutney is these days available in grocery stores too in ready to use packets. This chutney is prepared either dry or moist liquid form depending upon the cuisine which goes with it. But both the forms can be stored for upto 1 month if refrigerated. Here, I am posting the liquid form of Lahsun chutney.


Ingredients:
2 heads of garlic, peeled and cloved
6-8 tbsp red chili powder
1/4 tsp fennel seeds, toasted and ground
1 Juice Lemon
Salt To Taste.


Method:

1. Grind all the ingredients in a blender using very little water.
2. Chill before serving.
3. Keep in an airtight container, keeps for a couple of days.

Making Time: 20 minutes

Serves: Enough for a family of 4

Shelflife: 1 month (if refrigerated).

Note: Use good quality of red chillies which gives colour and spiceness as well for a perfect blend of colour and taste.

Click here to know more about Rajasthani foods and cuisines - Introduction to Rajasthani Foods And Cuisines.

1. Soak bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure stir fry till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and choped green chillies, and saute for a minute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sautéed whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
11. Serve hot decorated with cut coriander leaves and onion rings.

Making Time: 30 minutes( excluding soaking time).

Serves: 4 persons

Shelflife: 1 day(Best Fresh).

Note: Black channa or Black gram can be used for this cuisne though black channa is most preferred.

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