Chawli Bhaji ( Zero Oil Roti and Subzi Recipe)


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Chawli, a pulse rich in fibre, folic acid and iron is here to please your palate with its unique taste and flavour. Tamarind and jaggery imparts a tangy and sweet flavour and make this bhaji a must try.

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2 REVIEWS ALL GOOD
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Chawli, a pulse rich in fibre, folic acid and iron is here to please your palate with its unique taste and flavour. Tamarind and jaggery imparts a tangy and sweet flavour and make this bhaji a must try.

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Makes 4 servings
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Ingredients

Method
  1. Drain the chawli, wash and drain again.
  2. Add 2 cups of water and salt and pressure cook for 2 whistles.
  3. Allow the steam to escape before opening. Drain the chawli and keep the liquid aside.
  4. Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds, asafoetida and dry roast for about 30 seconds.
  5. Add the chawli, 1 cup of liquid, turmeric powder, chilli powder, coriander-cumin seeds powder and salt and simmer for about 10 minutes.
  6. Add the tamarind pulp and jaggery and bring to boil.
  7. Serve hot garnished with coriander.
2 reviews received for Chawli Bhaji ( Zero Oil Roti and Subzi Recipe)
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
CarrollSeptember 30, 2013

This recipe looks very appetising. Yummy and full of nutrition. I keep looking for recipes which have enough iron supplement and thankfully this looks both tasty and healthy and easy to prepare at home. Thanks for posting this wonderful Chawli Bhaji which has no oil!

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Helpful reviews for this recipe
Reviewed September 25, 2013by Mruga D

Completely oil free recipe with lots of nutrient inside like protein, iron and fibre.

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Reviewed September 30, 2013by Carroll

This recipe looks very appetising. Yummy and full of nutrition. I keep looking for recipes which have enough iron supplement and thankfully this looks both tasty and healthy and easy to prepare at home. Thanks for posting this wonderful Chawli Bhaji which has no oil!

Was this review helpful?   


Report this Reported by 1 member
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