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dhahi wada (indian dish)
Ingredient for bhajiya
2-cups besan (chickpeas flour)
1/4 tsp cumin powder
1/4 tsp red chilli powder (can use less if you wish less spicy)
1/4 tsp tarmaric powder (haldi)
salt to taste
1/2 tsp ginger & garlic paste
1-pinch baking soda powder
water to make a nice paste
oil to fry bhajiya
Ingredient for dhahi
2-cups of yogurt/curd
1/2-cup cilantro
1-small green chili
salt to taste
Ingredients for garnishing
1/4 cumin seeds
1/4 mustard seeds
Preparations: for dhahi
put all the ingredients in the mixer and grind it until everything is grind properly, keep it aside.
Preparations: for bhajiya
put all the ingredient in the bowl mix it very well, make it a nice smooth paste of the bhajiya keep the paste for half hour.
than put the oil in the frying pan to frying bhajiya, when the oil is heated nicely than put the bhajiya paste with table spoon on the frying pan, it should be small bhajiya round or it can be any kind but should be small, after that turn the bhajiya when light brown when all the bhajiya is light brown, take a big bowl of water put the bhajiya immediate on the water to soften it, than pick it up carefully put it in the dhahi , make 8 to 10 bhajiya and same method first in the water than in the dhahi, when done with it, for garnishing take 2-table spoon oil on the pan heat it put the cumin,mustard seeds in the oil , when the cumin seed is brown in color than put all the oil and also thje seeds in the dhahi bhajiya, you can start serving . Eat dhahi bhajiya together will taste good. All the best Enjoy it.
2-cups besan (chickpeas flour)
1/4 tsp cumin powder
1/4 tsp red chilli powder (can use less if you wish less spicy)
1/4 tsp tarmaric powder (haldi)
salt to taste
1/2 tsp ginger & garlic paste
1-pinch baking soda powder
water to make a nice paste
oil to fry bhajiya
Ingredient for dhahi
2-cups of yogurt/curd
1/2-cup cilantro
1-small green chili
salt to taste
Ingredients for garnishing
1/4 cumin seeds
1/4 mustard seeds
Preparations: for dhahi
put all the ingredients in the mixer and grind it until everything is grind properly, keep it aside.
Preparations: for bhajiya
put all the ingredient in the bowl mix it very well, make it a nice smooth paste of the bhajiya keep the paste for half hour.
than put the oil in the frying pan to frying bhajiya, when the oil is heated nicely than put the bhajiya paste with table spoon on the frying pan, it should be small bhajiya round or it can be any kind but should be small, after that turn the bhajiya when light brown when all the bhajiya is light brown, take a big bowl of water put the bhajiya immediate on the water to soften it, than pick it up carefully put it in the dhahi , make 8 to 10 bhajiya and same method first in the water than in the dhahi, when done with it, for garnishing take 2-table spoon oil on the pan heat it put the cumin,mustard seeds in the oil , when the cumin seed is brown in color than put all the oil and also thje seeds in the dhahi bhajiya, you can start serving . Eat dhahi bhajiya together will taste good. All the best Enjoy it.
some of them has expire date on it i guess, and if it has kept for long time like 1 years i think it will be expire.
This sounds good sania I have a good few of these spices in my cupboard already how long would you think spices can be kept for .
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