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HARABHARA KABAB


 

INGREDIENTS:

250 grams fresh green garbanzos      200 grams peas

cup grated coconut      2-tbsp. green chili paste

1-tbsp. mint paste       cup coriander leaves

1tbsp. garam masala      2-tbsp. Sugar

salt      2-tbsp. all-purpose flour

1-tsp. raw mango powder      oil for frying2-tbsp.

cashew-nut granules       cup peanut granules

 

 

PREPARATION:

Grind garbanzo and peas. In a pot take 2-tsp. oil and heat. Add garbanzo and peas. Stir for 10 minutes on a slow heat. Mix grated coconut, green chili mint paste. Stir and add garam masala, coriander leaves, sugar, salt, raw mango powder, cashew-nut and groundnut granules and mix well. Mix all-purpose flour and make into small balls. Roast all the balls with a little oil until brown all around. Serve with tomato sauce.

 

TOMATO PURI

 

INGREDIENTS:

6 tomatoes      500 grams wheat flour

3 tbsp. Oil      2-tbsp. red chili powder

tsp. turmeric powder       tsp. cumin seeds

tsp. pepper powder      1-tsp. chaat masala

salt

 

 

PREPARATION:

Shift wheat flour. Cut tomatoes into the pieces. Grind them with salt, red chili powder, turmeric powder, cumin seed powder and chaat masala. Add the flour and knead. Roll out into the puries and fry in the oil. Serve with the curry.

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