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Enjoy the monsoon with masala bara and tea, here is the recipe.

Ingredients:Material-Raw chilli - 5Chana dal - 1 cupCabbage - 1 cupGinger - 1 inch pieceCoriander powder - 1 tbspDried chilli powder - 1 tbspCumin - half a teaspoonHot spices - half a teaspoonBason - Half cupSalt - to tasteOil - …




Raw chilli - 5

 Chana dal - 1 cup

 Cabbage - 1 cup

 Ginger - 1 inch piece

 Coriander powder - 1 tbsp

 Dried chilli powder - 1 tbsp

 Cumin - half a teaspoon

 Hot spices - half a teaspoon

 Bason - Half cup

 Salt - to taste

 Oil - for frying

Coriander leaves



First soak the pulses for four to five hours to make masala bara. Now grind raw chilli and ginger in a mixer. Now grind half a cup of soaked chana dal. Now add chopped cabbage, salt, dried chilli powder, hot spices and coriander leaves. Take besan in another container. Now make a ball of the mixture, of course take the oil in your hand. Flatten the ball and enlarge it. Heat oil in a pan and fry them deep over medium heat. Serve with tea with chutney or sauce.



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