New Delhi, July 24, 2017: Gaith Dal Fritters With Chunky Pineapple And Plum Chutney (Gaith Is A Local Lentil Grown In Garhwal Hills It Is A Very Popular And Healthy Lentil)
S.NO |
ITEM |
QUANTITY |
|
FOR FRITTERS |
||
|
1 |
Gaith ki dal(soaked overnight and parboiled) |
300 gm |
|
2 |
Fine besan |
20 gm |
|
3 |
Ginger(chopped) |
5 gm |
|
4 |
Garlic(chopped) |
5 gms |
|
5 |
Green chillies(chopped) |
3 gms |
|
5 |
Coriander(chopped) |
5 gm |
|
6 |
Jakhai |
2 gms |
|
7 |
Asafoetida |
to taste |
|
8 |
Red chilli powder |
5 gm |
|
9 |
Turmeric powder |
2 gm |
|
10 |
Salt |
as per taste |
|
11 |
Refined oil |
75 ml |
|
FOR SALSA |
||
|
1 |
Chop pineapple |
10 gm |
|
2 |
Chop plum |
8 gm |
|
3 |
Sugar |
1 gm |
|
4 |
Jeera powder |
2 gm |
|
5 |
Chop coriander |
1 gm |
|
6 |
Chop fresh green and red chillies |
2 gm |
|
7 |
Lemon juice |
5 ml |
METHOD:
FOR FRITTERS:
1. Soak the lentil overnight.
2. Take chop ginger, chop chillies ,chop coriander, chop garlic ,jakhia and mix it with soaked lentil.
3. Coarsely grind this mixture in a mixer.
4. Now add the seasonings and mix well.
5. Add some besan to give the mixture binding.
6. Make small round shape fritters and keep aside.
FOR SALSA;
1. Mix all the ingredients(1-7) for salsa in a bowl.
Fry the fritters and plate it accordingly.
NOTE :
This recepie has been tweaked a little bit to give it a modern look and freshness.as shown in the plating in normal course these fritters are accompanied with silbatte ki chutney which is made with tomato ,ginger, garlic, green chillies ,coriander and green onions.
Corporate Comm India(CCI Newswire)
