| 6 | 7 | 8 | 9 | 10 |
| 1 | 10 | 20 | 30 | 40 |
|
GUIDE TO INGREDIENTS
Fillings:
Potato - Boil potatoes, mash, add salt and chili to taste. Add Garam
Masala and mango powder.
Radish - Grate one large Diakon Radish, add salt and leave for 1/2hour.
Squeeze out all the water, add grated ginger, chili, and pomegranate
seeds.
Cauliflower - Grate cauliflower, add salt, pepper, garlic, and Garam
Masala.
Method:
Roll out 2 small chappati's. Place filling on one, cover with the
second, seal edges and cook as forparathas.
Snacks
BHEL
This recipe is directed at those who know what Bhelpuri tastes like, quantities
mentioned are approximate, proportions are left to thereader's taste. Purists will have to
go to an Indian grocery shop. Deviationists may use substitutes. The most important
thing is to keep the puffed rice-sev mixture crisp by not adding the other ingredients to it
until it is served. This should be done on the plate.
Ingredients:
Puffed Rice (1 carton of Rice Krispies may be used)
1
2
1
3
packet Bhel mix or Sev
cups Mashed boiled potatoes (mashed coarsely and then salted)
/2 cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
Tbsp Freshly roasted and ground cumin
Page 8
Page
Quick Jump
|