Dahi Baray Special!

Ingredients :-

Dal maash dhuli (white) 2 cups (presoaked in luke warm water for 4-5 hours)
Baking soda 1 Pinch
Asafetida (Heeng) 1 pinch
Baking Soda 1 Pinch
For Curd:-
Curd 2 Cups
Salt ½ tsp
Ginger garlic paste 1 tsp.
Sugar 1 tsp.
red chili powder 1/2 tsp.
Coriander (zeera) powder 1/2 tsp.
Corn flour 1 tsp.
Water 2 Cups mixed with 1 tsp sugar & 1/2 tsp salt.

Method:-

Grind the presoaked dal into a paste and put salt, baking soda & heeng.
Mix well and leave for 10 minutes.
Then in a frying pan add plenty of oil for deep frying and with the help of a spoon drop into the pan flat rounded patties and fry till golden brown remove and put them into water (mixed with 1/2 tsp. salt, 1 tsp. sugar) mixture. Remove when soft, pressing it to drain excess water.

Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and zeera powder, corn flour and sugar.
Put the Dahi baras in Curd mixture to serve.

Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons

Gole Guppay!

Ingredients:

White flour (maida) 1 cup
Sujji (semolina) 1/2 cup
Salt 1 pinch

For Pani:

Red chili powder to taste.
Zeera 1 heaped tsp
Nosader 1/4 tp
Salt to taste
Black salt (kala namak) 1 pinch
Water 2 glass
Ginger paste 1/2” piece
Tamarind paste 1 tbs
Ajwain 1/2 tsp

Optional for Pani:

Fresh mint leaves 1/2 bunch
Green chillies 1-2 (to taste)

Method:

Mix the white flour and sujji and kneed into a hard dough. Roll into a VERY thin sheet and cut into 2” diameter circles with a biscuit cutter. Deep fry until golden.

Grind all the ingredients for the pani together and strain. Keep the liquid that strains through.

You can either have this dish plain or you can boil some chickpeas and potatoes and stuff them into the Gol Guppa.