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Recipes in English
>>
Appetizer / Snacks Recipes >>
Kalmi Bare |
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Bengal gram (chana
dal), washed, soaked for 4-5 hours, drained 2 cups / 320
gm |
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Split black
gram (dhuli urad dal), washed, soaked for 4-5 hours,
drained 1/2 cup / 75 gm |
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Salt 1tsp /
4gm |
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Black
peppercorns (sabut kali mirch), freshly ground 12 |
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Ginger (adrak),
grated 1 tbsp / 24 gm |
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Green chillies,
finely chopped 2-3 |
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Asafoetida (hing)
a pinch |
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Cumin (jeera)
seeds 1 tbsp / 6 gm |
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Coriander (dhaniya)
seeds 2 tbsp / 12 gm |
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Green
coriander (hara dhaniya), finely chopped a bunch |
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Ghee for
frying |
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- Grind
the Bengal gram and black gram separately to a coarse and
grainy paste. Now mix the pastes and the remaining
ingredients (except ghee). With wet hands, take some paste
and make a 3” –large,round cake. Repeat till all the mixture
is used up.
- Heat
the ghee in a pan till hot; deep- fry; the cakes, a few at a
time. When small bubbles appear on the surface, turn and fry
the other side till pale golden. Remove and drain the excess
oil on absorbent kitchen paper towels. Keep aside to cool.
Then cut each cake into 1/4 “ slices. Reheat the ghee and fry
the slices till golden and crisp. Sprinkle some chaat masala
and serve with pudina chutney.
- Time:
Preparation time: 4-5 hrs.
Cooking time: 20 min.
Serves: 6
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