3 cups (150 g) 5 oz Beaten rice (chidwa)
Vegetable oil for frying
2 Potatoes, medium-sized, peeled, cut into thin rounds, soaked in water
100 g (3 1/4 oz) Groundnuts (moongphallf), fried
4 - 5 Dry red chillies (sookhi lal mirch)
4 tsp (8 g) Dry coconut (copra), cut into thin slices
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), strands
Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds, dry roasted, powdered
Vegetable oil for frying
2 Potatoes, medium-sized, peeled, cut into thin rounds, soaked in water
100 g (3 1/4 oz) Groundnuts (moongphallf), fried
4 - 5 Dry red chillies (sookhi lal mirch)
4 tsp (8 g) Dry coconut (copra), cut into thin slices
2 cups (50 g) 1 3/4 oz Green coriander (hara dhaniya), strands
Salt to taste
1/2 tsp (1 g) Turmeric (haldi) powder
1 tsp (2 g) Cumin (jeera) seeds, dry roasted, powdered
method
1. Heat the oil in a pan; fry a little pressed rice first if it puffs up the oil is of the right temperature. Fry the remaining beaten reice and keep aside.
2. In the same oil, fry the following one at a time in the given order, drain and keep aside: the potato rounds till crisp, groundnuts, dry red chillies till they turn light brown, coconut pieces and green coriander.
3. In a large flat dish, mix all the above ingredients well.
4. Mix together salt, turmeric powder, cumin powder. With light fingers, mix everything well. When the mixture cook, store in an airtight container.
2. In the same oil, fry the following one at a time in the given order, drain and keep aside: the potato rounds till crisp, groundnuts, dry red chillies till they turn light brown, coconut pieces and green coriander.
3. In a large flat dish, mix all the above ingredients well.
4. Mix together salt, turmeric powder, cumin powder. With light fingers, mix everything well. When the mixture cook, store in an airtight container.
serving amount
serves: 2 - 4
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