May 23, 2013

CHATPATI ARVI MASALA


Ingredients
750 gm             Arbi ( preferably of equal size)
4 Tbsp             gram flour
3/4 Tsp            Ajwain ( carom seeds)
1/2 Tsp            Amchur ( dry mango) powder
1/2 Tsp            Red chilly powder
1/4 Tsp            Chaat Masala
1 Tsp                Dried Kasoori Methi
Salt                   To taste
Oil                    For frying

 For Masala
2-3 Tbsp          Oil
2 Tsp                Ginger grated
2                       Green chillies chopped
1 cup                 finely chopped onions
1 1/2 cup           finely chopped tomatoes
1/2 cup              Tomato puree
1 Tbsp               Tomato sauce
For Seasoning
1/4 Tsp              Turmeric powder
salt                     As per taste
1/2 Tsp               Dhania powder
1/2 Tsp               Garam masala
1 Tbsp                Lemon Juice              
Method
  • Boil arbi in a cooker, for just one whistle so that it is firm not soft, peel the arbi and let it cool
  •  Flatten each piece and sprinkle gram flour, ajwain, amchur, red chilly powder, chhat masala, kasoori methi and salt over it. Rub well so that Arbi is well coated.
  • Deep fry the arbi pieces in pre heated oil till golden brown and keep aside.
  • Heat 2 Tbsp oil in a kadahi, stir fry the ginger and green chillies, then add the onion. Fry till light brown and add the chopped tomatoes.
  • Cook till oil leaves the kadahi, add tomato puree, tomato sauce and rest of the seasonings.
  • Mix wll, and then add lemon juice and cook for a minute, then add the fried Arbi pieces.
  • Toss them nicely and remove from heat. Transfer in to serving bowl.
  • Serve with Roti or Parathas.