Mahashivratri Special Farali Dishes
This article gives Information of How to make Mahashivratri Special Farali Sukhi bhaji and Farali puri. All the dishes are testy and one can Prepare it very easily at home in very less time period. Also one can eat this dishes at any religious fast or vrat occassion.
This article gives Information on how to make Mahashivratri Special Farali Sukhi bhaji and Farali puri. All the dishes are testy and one can Prepare it very easily at home in very less time period. Also one can eat this dishes at any religious fast or vrat occassion.Farali Sukhi bhaji
For two Servings.
Pre Preparation time- five minutes
Preparation time- Fifteen minutesIngredients:
1. 4 Medium Size Potatoes, boiled, peeled and medium sized cubed
2. 1 Tablespoons Green Chilies and ginger paste
3. 4 to 5 Curry Leaves
4. 1 Teaspoon Cumin Seeds (Jeera)
5. 1 Tablespoon Lemon Juice
6. 1 Teaspoon Sugar
7. 1 Pinch Black Pepper Powder
8. 2 Tablespoons Oil
9. Salt to Taste
10. 2 Tablespoons ushed peanutsFor Garnishing:
1. chopped Coriander Leaves
2. great coconutMethod:
1. Heat a pan over medium heat, add oil in it.
2. When oil heated properly Add cumin seeds and wait until they crackle.
3. add curry leaves and Green Chilies and ginger paste, stir for a second.
4. Add ushed peanuts and stir it until it become golden.
5. Add potatoes, black pepper powder, lemon juice, salt and sugar, mix it well and cook for 2-3 minutes, turn off the heat.
6. Garnish with chopped Coriander Leaves and great coconut and serve hot with farali puri.Farali puri
For two Servings.
Pre Preparation time- five minutes
Preparation time- Twenty minutesIngredients
1. 1 Cup Rajgira Flour
2. 2 Tablespoons Singhara Flour (optional)
3. 1 medium potato-boiled,peeled and meshed
4. Teaspoon Ghee
5. 1/2 Teaspoon Salt
6. Oil for Deep FryingMethod:
1. In a big bowl mix rajgira flour, singhara flour,meshed potato ,ghee and salt.
2. Add little water you needed and make a semi soft dough.
3. Cover and put it as it is for 10 minutes.
4. Divide dough into equal portions, shape into balls and flatten it.
5. Take each part dust it in dry flour from both sides.
6. Roll it out into 3 to 4 inch circles with thin-medium thickness.
7. Alternatively heat oil for deep frying.
8. You can roll 4 to 5 puris before you start frying, but do not roll all the puries at once or they will start drying and will not puff.
9. To check if oil is hot enough drop a small piece of dough into the oil. If The dough should fry up immediately and come to the surface then Place 3-4 puries at one time in the frying pan, with a skimmer, splash some hot oil over the top of the puri.
10. Cook it until for a while and press it with a skimmer.
Turn over it with the skimmer, rub the top of the poori with the skimmer, it helps puff up puri with steam.
11. Cook till both sides are golden brown of each poori, take the poori out and place it on paper napkin to absorb the excess oil.
12. Serve hot with Basudi or Sabudana khir or sukhi bhaji.
