Page 41 - Chilli Blooms PDF New - Unknown

SNACKS

Papri gathia Tikha gathia

CRISP AND TANGY BITE-SIZE SNACKS TASTES GREAT WITH APERITIF DRINKS
THAT GO WELL WITH DRINKS
Preparation time: 20 minutes
Preparation: 20 minutes Cooking time: 25 minutes
Cooking time: 1 hour
You will need:
You will need: 750g gram flour
Sev 6-7 medium potatoes 1 tsp carom seeds
2-3 tsp salt
2 tsp red chilli powder
2½ tsp salt
2 tsp white chilli powder
2 tbsp ground carom seeds
½ cup water
A pinch of asafetida ¼ cup oil
A VERMICELLI-LIKE SNACK USED AS A TOPPING IN MOST CHAAT RECIPES 1kg gram flour Cooking oil to fry
Cooking oil to fry
Preparation time: 20 minutes 2 tsp salt
Cooking time: 25 minutes 2 tsp white chilli powder Method
¼ tsp asafetida Method 1 Mix gram flour, carom seeds, chilli powder and
You will need: 500g gram flour 1 Boil the potatoes, peel and mash finely. Add salt, chilli salt. Knead to a smooth dough by adding water.
2 tsp oil
powder, carom seeds, and asafetida to the gram flour.
1 cup water Cooking oil to fry 2 Using the sev press place the disc with large
2 Add the mashed potatoes and mix thoroughly. Mix holes at the bottom of the press. Lightly rub oil
Method in the oil. The dough must be without any lumps. A on the inside of the press. Place the dough in it.
mincing machine or blender can be used to achieve this.
Close the machine tightly.
1 Boil some water and dissolve the salt in it. Add chilli powder and asafetida to the gram flour and
mix. Add oil and mix again. 3 Take the sev press and the disc with slits and place 3 Heat some oil in a pan over a medium
it at the bottom of the sev press. Lightly rub oil on flame. To check if the oil is hot enough, drop a
2 Now add a little water at a time, mixing thoroughly, and knead to a smooth dough. The dough the inside of the press. Place the dough in it. Close small amount of dough into the oil and if it
should be somewhere in between soft and stiff. Grease the dough using ½ tbsp oil. the machine tightly. sizzles and floats to the surface immediately,
then the oil is at the correct temperature for
3 Take the sev press (see page 38) and the disc with the small holes and place it at the bottom of the 4 Heat some oil in a pan over a medium flame. To frying. Hold the machine over the oil and turn
press. Lightly rub oil on the inside of the press. Place the dough inside it. Close the machine tightly. check if the oil is hot enough, drop a small amount the handle to force the dough through the disc.
of dough into the oil and if it sizzles and floats to the Move the press in a circular motion and turn
4 Heat oil in a frying pan or karahi over a medium flame. To check if the oil is hot enough, drop a small surface immediately, then the oil is at the correct the handle continuously.
amount of dough into the oil and if it sizzles and floats to the surface immediately, then the oil is at the temperature for frying. Holding the press over the
correct temperature for frying. Hold the machine over oil and turn the handle of the machine to force oil, turn the handle to force the dough through the 4 Fry until the gathia is reddish in colour.
the dough through the disc. Move machine in circular motion over the oil and turn the handle continuously. disc. Move the press in a circular motion over the oil
and turn the handle continuously. 5 Remove and place in a colander lined with a
5 Fry until the sev is pale yellow in colour. Remove and place in a colander lined with paper towel to paper towel to drain excess oil. Repeat the
drain off any excess oil. Repeat the process for the rest of the dough. 5 Fry until the papri is light yellow in colour. Remove process. Store in an airtight container.
and place in a colander lined with paper towels to
6 Store in an airtight container to keep the sev crispy. drain off any excess oil. Repeat the process for the You can use a jaro instead of a sev press (see
rest of the dough. Store in an airtight container. page 39). Place over a pan of hot oil. Carefully
You can use a jaro instead of a sev press (see page 39). Place over a pan of hot oil. Carefully take take some dough and rub it across the jaro so
some dough and rub it across the jaro so that the dough falls through the holes into the oil. Remove You can use a jaro instead of a sev press (see page 39). that the dough falls through the holes into the
the sieve and fry the sev till they turn a pale yellow in colour. oil. Fry the gathia till they turn a reddish colour.

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