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Tuesday, February 24, 2009

Ganthia

Ingredients
500 gm gram flour (besan)
1 tsp papad khar
1 ½ level tsp salt
2 pinches of asafoetida (hing)
1 tsp coarsely powdered black pepper
1 tsp ajwain
8 tbsp oil
Oil for deep frying

For the ganthia chutney
1 ½ teacups sliced green papaya
1 ½ teacups slit green chillies
3 tbsp oil½ tsp mustard seeds
A pinch asafoetida (hing)
3 tbsp gram flour (besan)Salt to taste

Heat a teacup of water in a vessel, add the papad khar & salt & boil until the solids dissolve. Sieve the gram flour & add the asafoetida, pepper powder, ajwain & boil. Rub the oil into the besan thoroughly. Add the salt solution & a little extra water & make a soft dough.

With the help of a ganthia jhara (special perforated ladle), press a little batter at a time into the hot oil & deep fry for a minute. Repeat with the rest of the batter. Serve hot with ganthia chutney.

For the ganthia chutney
Heat two tbsp. of oil in a vessel & fry the mustard seeds. Add the asafoetida, papaya & green chillies, ¾ teacup of water & salt. Cook for 2 minutes.
Apply the remaining oil to the gram flour & rub very well. Sprinkle this gram on the papaya & green chillies mixture. Cover & cook for five minutes. Mix well. Serve hot.

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