Monday, December 6, 2010

Mixed Bora


Chana dal – 200g
Green chilies – 2
Dry red chili – 1 small
Ginger, grated – 1 Tbsp
Finely chopped cabbage – 2½ C
Fresh curry leaves – 9-10
Asafotida powder – ½ Tsp
Salt – 1½ Tsp
Ghee/oil for deep frying


Soak the chana dal in water for 4-5 hours.
Drain well.
Combine the soaked dal, chilies and ginger in a blender or food processor.
Grind it to a coarse paste.
2-3 Teaspoons of water can be added if needed.
Scrape the mixture to a mixing bowl.
Add the remaining ingredients to the grinded dal and mix well.
Heat ghee/oil in a deep frying pan.
Shape the dal mixture into 1.5-2 inch balls, and flatten them slightly between the two palms.
Deep fry the badas in batches of 3-5 at a time, until golden brown in color.
Drain on the paper towels.


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