material
Arabic - 250 g
Besan - 2 Tablespoons
Red Chilli Powder- 1 Tablespoon
Coriander Powder- 1 Tablespoon
Turmeric powder - 1/4 teaspoon
Amchoor Powder- 1/2 Tablespoon,
Cumin powder - 3/4 teaspoons
Salt-flavored
Asafoetida
Oil - 3 teaspoons for moaning
Oil - 1 spoon
Celery- 1/2 Tablespoon
Cumin seeds - 1/4 teaspoon
Finely chopped chilli-1
Lemon juice - 2 teaspoons
Finely chopped coriander leaves - 4 teaspoons
Method
Clean the Arabic and put it in the cooker with water. Put salt in it and add a whistle. When the pressure of the cooker leaves, then open the cooker. Peel the Arabian peel and cut it in length and put it in a large kitchen. Mix in a plate by adding gram flour, red chilli powder, coriander powder, salt, turmeric powder, amchoor powder and cumin powder. Now put this mixture in an Arabian vessel and mix it well. Heat two spoons of oil in a pan and fry it in a small amount of sugar until golden. Also fry all Arabs like this. Put a little amount of oil in the pan when the oil is low. Remove Arabic on serving plate. Heat one spoon of oil in a pan and add cumin, celery and finely chopped chilli and fry for 10 seconds. Add it to the prepared gram flour in Arabic and mix it. Pour coriander leaves and lemon juice from the top and present it.
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