Ingredients
-
1 cup fresh mint leaves
-
1 cup coriander leaves
-
1 medium-sized raw mango
-
Green chillies
-
a small piece of ginger
-
Black salt
-
1 tsp roasted cumin seeds powder
-
1 fresh lemon juice
-
2 cups water
-
1 cup besan
-
1/2 tsp turmeric powder
-
1 tsp red chilli powder
-
1 tsp coriander powder
-
Salt
-
Baking soda
-
2 tbsp Whole coriander
-
1 tbsp cumin seeds
-
10-12 peppercorns
-
4-5 Whole dry Kashmiri chillies
-
Asafoetida
About
Steps
|
1
Done
|
Gather 1 cup of fresh mint leaves, 1 cup of coriander leaves, 1 medium-sized raw mango, green chilies, a small piece of ginger, black salt to taste, 1 teaspoon of roasted cumin seeds powder, juice from 1 fresh lemon, and 2 cups of water. |
|
2
Done
|
Blend all the ingredients in a mixer until smooth, then strain the mixture to obtain the flavored water. |
|
3
Done
|
Chill the water in the refrigerator until serving. |
|
4
Done
|
In a bowl, combine 1 cup of besan (gram flour) with 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, salt to taste, and a pinch of baking soda. |
|
5
Done
|
Mix well and add water gradually to make a semi-thick batter. |
|
6
Done
|
Cook the batter in an appe pan over medium flame until both sides turn golden brown. Allow the phulkis to cool down. |
|
7
Done
|
Before serving, add the prepared phulkis, sliced onions, fresh coriander, boondi, and either chat masala or the special masala. |
|
8
Done
|
To make the special masala, dry roast 2 tablespoons of whole coriander, 1 tablespoon of cumin seeds, 10-12 peppercorns, and 4-5 whole dry Kashmiri red chilies. |
|
9
Done
|
Turn off the heat and add a pinch of asafoetida, black salt, and regular salt. |
|
10
Done
|
Coarsely grind the roasted spices to make the special masala. |
