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Preparation Time : 15
Cook Time : 15
Total Time : 30
for spice mix- 4 tbs coriander seed 2 tbs jeea seed
1 tsp musturd seeds
10 curry leaves
1/2tsp turmeric powder
3 dried byedagi chillies For tempering-
2 kashmiri chilles
1,1/2 tbs coconut oil /any oil
4 curry leaves
1 kashmiri chillies
1/2 tsp musturd seeds
1/2 tsp spilte urad daal
1 onion finely chopped For bajeel or poha-
2 cup thin poha
3/4 cup fresh grated coconut
1.5 tsp spice mix
1/4.cup grated jaggery
1 tbs ghee
2 tbs milk Salt For chana- 2 cup boild black chana 2tbs grated coconut 1.5 tbs spice mix Salt
In heavy bottom pan dry roast chillies, on medium flame, keep aside
To the same pan add coriander seed and dry roaste them till they smell fragrant, take care not to burn them, set aside.
Next dry roast cumin seeds, once done dry roast the curry leaves.
When roasted ingredients have cooled a bit add them in spice grinder, also add turmeric powder, red chilli powder, grind them to a fine powder.
To make the tempering and chana: in the pan heat the oil keep the flame on medium flame. When oil heat up add the mustard seeds, once the seeds begin splutter, lower the flame add black gram, cook it till it turn golden brown. Now add chilli and curry leaves.
Add the onions and cook it till translucent, add a dash of salt to ensure that the onions cook evenly
Once onion done take 2.5 tbs mix and keep it in separete bowl, lower the flame and add 1.5 tsp of spice mix add the boiled chana, adjust the salt. Sprinkle 2 tbs grated coconut and mix well. Keep aside
To make poha: take a bowl add thin poha, freshly grated coconut, jaggery,2 tbs milk, 2 tsp spice mix and 2.5 tbs onion mix, mix well using your hand, be sure to coat all the flaxes well with the spice, finally stir in a little ghee.
To assemble - in a bowl or plate add spiced chana and sweet and spiced poha mix, serve hot with tea or filter coffee.
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