The Cuisine of Pure Vegetarian Recipes

Kaju Roll & Katali(Cahew sweet)(Method -2)

2011-10-25T08:44:00.000-07:00

Kaju Roll & Katli(Cahew Sweet) Method-2

Ingredients
Cashew nut powder-5 cup(500g)
Sugar-300 g (1-1/2 cup)
Ghee- 3 tbsp
Milk(10% or Half & Half)-3 cups
Milk powder-1/3 cup
Method
1. Dissolve sugar with milk. Bring to boil for 25 min.add & stir until milk podwer dissolves & simmer for 5 min.to make thicken syrup.
2. Add cashew nut powder with syrup. Stir very well. Mix ghee into the mixture.It should be like roti dough.
3. Transfer the mixture on Greasy thick plastic sheet. Cover with plastic sheet. Roll thick 4 inches roti.let it set for 1 min.
4. Cut into diamond shapes. or you can make rolls.& Cut rolls into 1 inches pieces.
5. Store into air tight container.

Rava Idali

2011-09-15T07:20:00.000-07:00

Rava Idali

Ingredients
Sooji /Rava(Semolina flour)-2 cups
Mustard seeds-1 tsp
Ginger paste-1tsp
Finely chopped green chilies-4 pcs
Chana daal-2 tsp
Baking soda-1/2 tsp
Grated carrot-1 cup
Cashews(optional)- 2 tbsp
Finely chopped coriander -2 tbsp
Grated coconut(fresh or frozen)-3-4 tbsp
Yogurt-2 cups
Oil- 3-4 tbsp
Salt- to taste
Method

Dry roast sooji for 7-8 min on low-medium heat until golden.
Heat oil in a pan. Add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.
Add salt, soda, carrot, coriander leaves, coconut,cashew, yogurt/curd and mix well.Keep aside for 30mins.
Grease an idli stand. Pour 1-2 tbsp mixture in mould according to mould size. Steam for around 15-17 mins on medium-high heat in steamer.let it cool for 1 -2 min. Remove Idalis from mould..
Serve hot with coconut Chutney & Sambhar.

Dry Fruit shrikhand

2011-09-08T08:14:00.000-07:00

Dry Fruit shrikhand

Ingredients

Milk(10 % fat)- 1 litre

Yogurt- 1tbsp
Sugar-1/2 cup
Blanched pistachio 1 tbsp
Blanched almond- 2 tbsp

Cashew(raw)- 2 tbsp

Raisin - 2 tbsp

Cardamom powder- 1/2 tsp

Charoli- 1 tsp

Saffron(soaked in 1/2 tsp milk) - 5-8 springs

Method

Bring to boil milk for 10 min.Let it cool until Luke warm. Add 1 tbsp yogurt(culture) & Set it for 7-8 hours in warm temperature to prepare yogurt.
Transfer prepared yogurt into Mussolini cloth & squeeze tightly. Hang on higher hook for 10 hour until squeezed all water from yogurt or .you can put on bunch of papers. Squeezed curd is ready
Mix squeezed yogurt,sugar,blanched pistachio, blanched almond,, cashew, raisin, charoli, cardamom powder, saffron very well.
Garnish with blanched pistachio
Serve chilled.

Peanut Maisoor

2011-08-25T10:15:00.000-07:00

Peanut Maisoor

Ingredients
Crushed roasted peanut-1 cup
Sugar- ¾ cup
Ghee- 1-1/2 cup
Cardamom powder- 1 tsp
Method
1. Desolve sugar with ¾ cup water. Bring to boil for 5-6 min.
2. Heat ½ cup ghee in another pan. Add crushed peanut. Raost for 5 min. on medium heat.
3. Sprinkle 3 tbsp milk over peanut mixture. add sugar syrup into peanut mixture.Stir constantly for 1 min.
4. Finally add ghee & stir it for 1 -2 min.Transfer into Greece plate.let it cool.
5. Cut into diamond shape. Stroe in airtight container.

Handvo pancakes

2011-08-04T11:34:00.000-07:00

Handvo Pancakes

Ingredients

Prepared Handvo Batter(added with all ingredients) - 3 cups

Oil -4 tbsp

Method

(To prepare batter follow handvo recipe method no. 1,2,3.)
Heat 1 tsp oil in a nonstick pan. Pour 1/2 cup batter.Cover with lead.
Cook on low- medium heat for 6-7 min. until cook.Flip over & put 1 tsp oil.
Cook on low heat for 5 -6 min until crispy & crunchy.
Repeat the process with remaining batter.
Serve hot with tomato sauce.

Farali Snow Balls

2011-07-28T17:38:00.000-07:00

Farali Snow Balls

Ingredients
Samo- 1 cup
Boiled potato- 1 pc (medium sized)
Ginger paste- 1 tsp
Green chilly paste- 2 tsp
Salt- to taste
Cumin powder- 1 tsp
Grated cabbage- 1/3 cup
Dry coconut shred- 1 cup
Butter milk- 1-1/2 cup
Oil- for frying
Method
1. Wash & cook samo with 1 c up water & salt for 10 min. on medium heat.
2. In a medium bowl, mix cooked samo, mashed potato, green chilly ginger paste, cumin powder, grated cabbage, very well.
3. Apart a mixture into 15-17 balls. Deep fry into preheated oil until golden.
4. Soak fried balls into butter milk. After 2-3 min. ,Take out from butter milk. & rub into coconut shred.
5. Serve with green chutney, tomato sauce.

English Muffin Pizza

2011-07-14T09:14:00.000-07:00

English Muffin Pizza 6 pizza

Ingredients

English muffin- 3 pcs (split in half)

Pasta sauce- 1/2 cup

Tomato sauce- 2 tbsp

Dried oregano- pinch

Pineapple chunks- 2 tbsp

Green olives- 2 tbsp

Tomato slices-6 slices

Green peppers- 1/4 pc (sliced)

Onion- 6 slices

Grated mozzarella cheese- 1/4 cup

Method

Mix pasta sauce with tomato sauce & dried oregano. Spread over Half spited English muffin.
Sprinkle 2 tsp mozzarella cheese over. put 1 tomato slice,Pineapple chunks,Green olives,Green peppers,Onion.Repeat the process with reaming English muffin.
Bake into preheated oven for 350F. for 6-8 min.. until cheese is melted.
Serve immediately.

Farali Stuffed Dahi Vada

2011-07-07T09:07:00.000-07:00

Farali Stuffed Dahi Vada

Ingredients
Boiled & mashed potato- 2-1/2 cup
Grated fresh coconut- 1/2 cup
Ground peanut(powder)- 1/2 cup
Ginger paste- 2 tsp
Green chilly paste- 2 tsp
Raisin- 1 tbsp
Oil- 2 tsp
Singada flour- 3-4 tsp
Roasted sesame seed- 1/2 tbsp
Yogurt- 500 ml
Oil -for frying
Salt- to taste
Sugar- 2+2 tsp
Garam masalo- 1 tsp
Lemon juice- 2 + 2 tsp
Paprika- to taste
Roasted cumin powder- to taste
Pomegranate-2 tbsp
Fresh coriander- 2 tbsp
Method

Mix mashed potato, 1 tsp ginger paste- 1 tsp green chilly paste, sugar, lemon juice, coriander into bowl.
Heat oil in a small pan. saute renaming green chilly- ginger paste.Remove from heat &add grated coconut,peanut powder, salt, sugar, lemon juice, garam masalo coriander & pomegranate.
Make small balls with potato mixture. flatten ball & stuff with 1/2 tsp coconut mixture. make a ball.
Deep fry into preheated oil on medium heat until golden brown.
Place balls into serving dish. pour yogurt over. garnish with sugar, paprika, cumin powder, coriander.

Handvo(Spicy Lentil Cake)

2011-06-30T07:03:00.000-07:00

Handvo

Ingredients
Chick- peas split(Channa Dal )- 1 cup
Rice-1 cup
White lentil(Urad Dal)- 3 tbsp
Pigeon peas split- 2 tbsp
Yogurt- 1 cup
Grated bottle gourd (Medium sized)-1 pc(about- 250g)
Coriander chopped-1 tsp
Garlic paste- 3-4 tsp
Ginger paste-2 tsp
Green chilly paste- 4tsp
Red chilly powder- 1 tsp
Turmeric- 1 tsp
Wild celery seed- 2 tsp
Sugar - 4 tsp
Lemon juice- 3 tsp
Salt -to taste
Baking powder-1 tsp
Whole red chilly- 2 pcs
Bay leaf- 2 pcs
Mustard seed- 1 tsp
Cumin seeds-1 tsp
Oil-4-5 tbsp
Sesame seed-3 tbsp
Method

1.Wash & soak rice, chickpeas split, pigeon peas split, White lentil, with yogurt & 2 cup Luke warm water for 2-3 hours.Semi grind into grinder. Transfer into air tight container.& Keep aside for 6-7 hours in hot place for fermentation.
2.Add grated bottle gourd, coriander,green chilly-ginger- garlic paste,sugar, lemon juice, red chilly powder, turmeric, wild celery seed ,salt& baking powder.Mix it very well.
3.Heat oil in a small pan.Add mustard seed, cumin & allow to splutter. add whole red chilly, & bay leaf.
4. Pour half in the batter, mix thoroughly.
5.Transfer batter in a greased oven proof deep container.
6.Pour remaining seasoning & sprinkle sesame seeds evenly on top.
7.Place in a preheated oven at 360 F. for 45 minutes until done.
8.Check by inserting a knife, which should come out clean.
9.Cut into square pieces &serve hot.

Instant Khaman

2011-06-23T08:31:00.000-07:00

Instant Khaman

Ingredients
Chick peas Flour- 1 cup(130 g)
Salt- 3/4 tsp
Citric Acid - 1 tsp
Sugar- 1-1/2 tbsp
Oil- 1-1/2tbsp
baking soda- 1/2 tsp
Water- 3/4 cup
Turmeric - pinch
Asafoetida - pinch
Ingredients For seasoning
Oil- 1 tbsp
Mustard seed- 1 tsp
Green chilly (Chopped)- 3-4
sugar- 1-1/2 tbsp
Citric acid- pinch
water- 1/2 cup
Coconut shred - 2 tbsp
finely chopped coriander- 2 tbsp
Method

In a medium bowl, whisk oil, water, citric acid , salt, sugar, turmeric & Asafoetida. add chick peas flour & mix it for 1-2 min. until makes smooth batter.
Grease round pan (8 inches diameter, 1-1/2 inches high) with oil.
Bring to boil 4 cups water inside a large deep vessel.Now add baking soda into batter.& whisk very well. transfer immediately into pan.Place the pan into metal stand. place metal stand immediately into steamer.cook for 15-20 min. check by inserting toothpick or knife should come out clean.
Heat oil in another pan. pop mustard seed, green chilly & add water , sugar & citric acid . bring to boil for 2-3 min.
Pour over khaman & garnish with coriander, & coconut shred.
Serve with Besan chutney.

Red chutney

2011-06-16T07:10:00.000-07:00

Red chutney

Ingredients
Tomato puree- 1 cup
Red chilly powder- 1 tbsp
salt- to taste
Sugar-1/4 tsp
Oil- 1/2 tsp
Mustard seed- 1/4 tsp
Curry leaves- 2 leaves
Method

Mix red chilly powder, tomato puree, salt , sugar& 2 tbsp water to make Red Chutney.
Heat oil in a pan. add mustard seed, cumin seed , curry leaves. Pour over prepared chutney.

Paneer Pasanda

2011-06-09T08:41:00.000-07:00

Paneer Pasanda

Ingredients
Paneer (Cottage cheese)cubed-1-1/2 Cup
Big Red Onion (finely chopped)-1 Big sized
Tomatoes(finely chopped)-2 pcs
Garlic paste- 1 tsp
Ginger paste-1/2 tsp
Cashew (Soaked with water)-1/2 tsp
Melon Seeds (soaked with water)- 1 tbsp
Red Chili Powder-1-1/2 tsp
Garam Masala-1 tsp
Coriander Powder-1 tbsp
Turmeric-1/4 tsp
Cumin seed- 1/2 tsp
Cinnamon Stick-1
Dry Whole Red Chili-2 pcs
Green Cardamoms- 3 pcs
Cloves-3 pcs
Bay Leaves-3 pcs
Fennel Seeds-1 tsp
Ghee-2 tbsp
Oil-3 tbsp
Evaporated Milk-1/4 cup
Kasuri Methi-1/2 tsp
Salt to taste
Method

Make a smooth paste of melon seed & cashew nuts into grinder.
Heat oil and ghee in a pan. saute cumin seed,cinnamon stick, whole red chili, cloves, cardamom, bay leaves ,onion and garlic-ginger paste for 2-4 min on low-medium heat.Add tomato, cashew paste, melon seeds paste, salt, fennel seeds, coriander powder, red chili powder, turmeric, garam masala and 3-4 tbsp water.
Mix well. Cover with lid and cook on medium-low heat for 5 minutes or until onions are tender.turn off the heat.& and let it cool for 3-4 minutes.
In the mean time heat little oil in a pan and saute paneer cubes until golden brown. Set them aside on paper towel.
Grind the gravy into grinder until smooth . heat for 2 more minutes. Add some water for gravy consistency if needed.
Cook gravy on low heat. for 5-6 more minutes.
Add evaporated milk and kasuri methi. Mix well. Heat for 2-3 minutes.Finally add Cottage cheese cubes.
Serve hot with Roti, Nan,Or Rice.

Farali Dahi vada

2011-06-02T06:32:00.000-07:00

Farali Dahi vada

Ingredients
Samo- 1 cup
Curry leaves- 2-3 pcs
Ginger paste- 1 tsp
Green chilly paste- 1 tsp
Oil -1 tsp
Cumin- ½ tsp
Salt- to taste
Yogurt- 2 cup
Sugar- 2 tbsp
Coriander chutney- 2-3 tbsp
Tamarind chutney- 3-4 tbsp
Fresh coriander – 2-3 tbsp
Ingredients for stuffing
Dry coconut shred- 1 tbsp
Ground peanut- 1 tbsp
Sesame seed- 1 tbsp
Gram masalo- 1tsp
Paprika- 1 tsp
Salt- to taste
Fresh coriander- 1tbsp
Citric acid- 1/4 tsp
Granulated sugar- 1 tsp
Method

Wash & soak samo for 10 min Heat oil in a pan. Saute cumin, ginger-green chilly paste, curries leaves for 30 seconds & add samo, 1 cup water. Cook for 10 min on medium heat.
In a bowl, combine dry coconut shred, sesame seed, ground peanut, paprika, garam masalo, salt, sugar, citric acid, fresh coriander.
Make 15 balls out of cooked samo & make a Pattie. Stuff Pattie with 1 tsp mixture & place on serving plate.
Mix sugar with yougurt.Pour sweet yogurt over. Garnish with green chutney, tamarind chutney, & fresh coriander.
Serve immediately.

2011-05-26T08:40:00.000-07:00

Chocolate Chips Cookies with cream Topping

Ingredients

Mini chocolate chips cookies- 25 PC

Whipping toppings- 1 cup

Vanilla essence- few drops

Chocolate chips( chunks)-1/3 cup

Method

Arrange chocolate chips cookies into large serving plate. B
Beat whipped toppings & vanilla essence until combine.Fill cake decorator bag with whipped topping.Put topping over chocolate chips cookies.Garnish with chocolate chips (chunks).
Chill the cookies into refrigerator for 1-1/2 hours.
Ready to serve.

Masala Paratha

2011-05-19T10:59:00.000-07:00

Masala Paratha

Ingredients

Wheat flour- 2 cup

Oil- 3-4 tbsp

Turmeric- 1 -1/2 tsp

Red chilly powder- 2 tsp

Salt- to taste

Wild celery seed- 1 tsp

Sesame seed - 2 tsp

Oil- for shallow fry

Method

Mix wheat flour, oil, turmeric. red chilly powder, salt, wild celery seed, sesame seed, in a large bowl. Make a dough with 3/4 cup Luke warm water . Knead until makes smooth dough.
Apart a dough into 12 medium sized balls & roll 3 inches diameter paratha. Shallow fry with 3/4 tsp oil on preheated skillet on medium heat.
Serve with coffee OR Tea OR pickle.

Rice papad

2011-05-05T07:23:00.000-07:00

Rice Papad

Ingredients

Rice flour- 2-1/2 cup
pearl Tapioca( sabcudana)- 1/3 cup
Green chilly paste- 1 tbsp
Semi-crushed Wild celery seed- 1 tbsp
Semi-crushed Cumin- 2 tbsp
salt - 1-1/2 tbsp
Papad Kharo-1/2 tsp
Method

Soak sabudana with 1 cup water for 3-5 hours.Boil 4 cups water in large sauce pan.
Add salt, semi crushed cumin- wild celery seed, salt& asafeiotida.Bring to Boil water for 20 min on high medium heat.
Add green chilly paste and Papad Kharo.Bring to Boil for 10 min.
Now Mix Rice flour with Roll pin or Thick round stick very well. & press khichu with wet cloth.
Cover pan. Cook it for 30 min on low heat.
Smash khichu with potato smasher & make a medium size balls.(use oil while needed.)
Place Greece plastic sheet in papad pressing machine. Press each balls to make Papad.
Allow to dry in direct sunlight or near heating system in 35 c. heat temperature for 2 days till dry and crispy.(about 20-24 hours)
Store in airtight container in dry place.
Deep fry or Roast in a microwave for 50-65 second in a microwave ,Or you can roast on Stove.

Instant Fruit Shrkhand

2011-04-28T07:26:00.000-07:00

Instant Fruit Shrkhand 5 Servings

Ingredients
Sour cream(14%)-500 ML
Sugar- 4 tbsp
Finely chopped mixed fruit- 1 cup
Saffron- 5-6 springs
Cardamom powder- 1 tsp
Chopped cashew- 1 tbsp
Raisin- 1 tbsp
Finely chopped almond- 1 tbsp
Finely chopped Pistachio- 1 tbsp
Method

Transfer sour cream into large bowl.add sugar, saffron, cardamom powder, cashew, almond, pistachio, raisin. mix it very well. Chill for 1 hour.
Add mixed fruit with shrikhand & serve immediately.

Ragada Patties

2011-04-21T09:28:00.000-07:00

Ragada Patties 5-6 Servings

Ingredients
Ragado(Sev-usal )- 5-6 cups
Potato Pattie-10 pcs
Ingredients for garnishing
Finely chopped tomato- ½ cup
Finely chopped onion- ½ cup
Finely chopped fresh coriander leaves-3-4 tbsp
Tamarind-date chutney- 4 tbsp
Coriander chutney- 3tbsp
Garlic chutney- 2-3 tbsp
Thin sev- 1-1/2 cups
Method

Place patties into serving bowl. Pour ragada(Usal) over. Pour coriander- garlic- tamarind chutney over according to taste.
Garnish with remained chopped tomato- onion, coriander leaves, & thin sev.
Serve immediately.

Besan chutney

2011-04-14T08:51:00.000-07:00

Besan(Chick peas flour )Chutney

Ingredients
Butter milk- 2 cup
Chick peas flour(Besan)- 3 tsp
Salt- 1 tsp( or to taste)
Sugar- 1 -1-1/2 tbsp
Citric acid- 1/8 tsp
Turmeric- pinch
Green chilly paste- 1/2 tsp
Oil- 1 tsp
Mustard seed- 1/2 tsp
Asafeoitida-- pinch
chopped coriander- 2 tsp
Method
1.Dissolve chick peas flour into buttermilk. and add salt.
2.Heat oil in a large pot. Add mustard seed & sizzle until they pop.
3.Add asafeoitida, & pour Buttermilk,turmeric, Green chilly paste,citric acid & sugar.
4.Bring to boil on medium heat for 10-15 min. until thicken .Simmer constantly while boiling
5. Garnish with coriander.
6.Serve with Khaman , Dhokla & Gota.

Farali Cake

2011-04-07T08:51:00.000-07:00

Farali Cake

Ingredients
Dates- 1 cup
Dry Coconut shred- 1 cup
Ground peanut(powder)- 1 cup
Condensed milk- ½ cup
Raspberry- 3-4 pcs
Cardamom powder- ¼ tsp (optional)
Icing sugar- 2 tbsp
Ground dry fruit(powder)- ½ cup
Ghee- 2 tbsp
Rose essence- 1 -2 drops
Dry fruit – for garnishing
Method
1. Process dates into food processor. Heat ghee into pan. Sauté ground peanut, ground dry fruit, for 1 min. on medium heat.
2. Add dates add, condensed milk, dry coconut .cook until thicken for 3-4, . add rose essence and cardamom powder. Spread paste into serving plate.
3. Garnish with raspberry, dry fruit, and sift icing sugar.
4. Refrigerate for 1 hour.

sabudana vada

2011-04-04T07:23:00.000-07:00

Sabudana vada 10 vadas

Ingredients

Sabudana – ½ cup(1 cup soaked)

Boiled& mashed potato- 1 cup( 2oo G)

Ground peanut- 1-1/2 cup

Green chilly paste- 2 tsp

Ginger paste- 2-1/2 tsp

Cumin- 2 tsp

Chopped coriander- ½ cup

Salt- to taste

Lemon juice- 1-1/2 tbsp

Method

Wash & soak sabudana with 1-1/2 cup Luke warm water for 2-4 hours. Drain water.
Mix sabudada with boiled & smashed potato ground peanut,chopped coriander, green chilly- ginger paste, cumin, lemon juice very well.
Make 10 balls out of mixture. Flatten balls to make vadas with palms.
Deep fry in preheated oil on high heat until golden & crispy. or you can shallow fry on nonstick pan from both side until golden & crispy.
Serve hot with mint- coriander chutney,& tomato sauce.

Rajgara puri

2011-03-31T08:33:00.000-07:00

Rajgara Puri

Ingredients
Rajgara flour(Amaranth flour)- 250 g.( 2 cup)
Oil- 2 -3 tsp
Paprika 1 tsp
Salt- to taste
Sesame seed – 1 tsp
Method
1. Mix rajgara flour, oil, paprika, salt, and sesame seed into bowl. Make dough with ¾ cup Luke warm water.
2. Apart a dough into 17-20 balls. Roll thin puri.
3. Deep fry into preheated oil on medium heat until brown.
4. Serve with potato bhaji or with tea or coffee.

Avacado-Fig milk Shake

2011-03-28T08:35:00.000-07:00

Avacado-Fig milk Shake 4 glass

Ingredients
Avacado-1 medium sized
Fig- 6 pieces
sugar- 4 tsp
Milk- 4 cup (1 litre)
Method

Soak fig with 100 ml hot milk for 1/2 an hour until tender. OR bring to boil for 5 min. until figs are tender& soft.
Remove the stone & skin from avacado.Transfer figs with milk &avacado into blender.
Blend until smooth paste. Add remaining milk & sugar.Blend until combines.
Transfer into glasses or jug.Chill for 1 hour OR Put some ice into milk shake.(you can use chilled milk)
Ready to Serve.

Mix Flour Vada

2011-03-24T14:00:00.000-07:00

Mix Flour Vada

Ingredients
Millet flour(bajari Flour)- 3 cups
Yellow corn flour- 1 cups
Wheat flour- 1 cup
Finger millet flour(Juwar)-1 cup
Finely chopped spinuch- 1 cup
Finely chopped coriander- 1 cup
Finely chopped fenugreek leaves- 1 cup
Turmeric- 1 tbsp
Red chilly powder- 1 tbsp
Green chilly paste- 1tbsp
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
sugar- 4 tbsp
salt - to taste
wild celery seed- 1 tbsp
Seseme seed- 4 tbsp
Lemon juice- 2 tbsp
yogurt- 3-4 tbsp
Oil- 4 tbsp
Oil - for frying
Method

Take Bajari flour, corn flour, juwar flour in a large bowl. Mix wheat flour with oil.
Add spinuch, fenugreek leaves, coriander, turmeric, red chilly powder, salt, green chilly-ginder- garlic paste, sugar, wild celelry seed, seseme seed, lemon juice, yougurt & make a dough with 1 cup water. Add more water if needed.
Make small balls out of dough. Press with both palms OR place balls on greece plastic sheet. Cover with another greece plastic sheet. Press with hand or bottom of bowl.
Deep fry on medium heat until golden brown.
Serve with tea or coffee.

Chana chor Garam

2011-03-21T14:20:00.000-07:00

Chana chor Garam

Ingredients
Black chick peas- 2 cups
Salt- to taste
Paprika- 2 tsp
Garam masalo- 2 tsp
Black salt- ½ tsp
Cinnamon powder- pinch
Clove powder- pinch
oil- for frying
Lemon juice- 2 tbsp
Sugar- 4 tbsp
Finely chopped onion- 2tbsp
Chopped coriander- 2 tbsp
Method

1. Wash & soak black chickpeas with 4 cups hot water for 8 hours.
2. In a large sauce pan, bring to boil 4 cup water. Transfer soaked black chick peas into water. Add 1 tsp oil.
3. Simmer until tender & soft for 15 min. turn off the heat. After 30 min. drain water completely.
4. Place chana into zipper bag into the batches. & press with puri machine.
5. Deep fry into preheated oil until crispy.
6. Sprinkle paprika, garam masalo, black salt, salt, cinnamon powder, clove powder.Toss very well until chana chor marinated with the spices’. Let it cool.
7. Store into air tight container.
8. While needed place into serving bowl. Mix with lemon juice, sugar, finely chopped onion,& coriander.
9. Serve immediately.