Kurkuri Chatpati


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Added to 3 cookbooks   This recipe has been viewed 3343 times

Chutney can be refrigerated to use up to 4 days if cooked for longer time.
add a pinch of baking soda in the dough to make purees crispier.

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Kurkuri Chatpati recipe - How to make Kurkuri Chatpati

Preparation Time:    Cooking Time:    Total Time:    
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Ingredients

For dough
1/3 cup yellow moong dal (split yellow gram)
1/3 cup urad dal (split black lentils)
1 cup urad dal (split black lentils)
1 1/2 cups whole wheat flour (gehun ka atta)

To mix with dough
3 cloves of garlic (lehsun) , made into paste
3 green chillies , made into paste
2 pinches of asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tsp chilli powder
1 piece of ginger (adrak) , made into paste
1 tbsp oil for tadka
1 1/3 tsp salt

For Chutney
1/2 red or green capsicum (without seeds)
1 onion , roughly chopped
1 1/2 tomatoes
1 " piece of ginger (adrak)
5 to 6 curry leaves (kadi patta)
1 tsp mustard seeds ( rai / sarson)
2 green chillies
1 tsp salt
1 tbsp oil for frying
Method
For making dough

    For making dough
  1. Soak all the daals/grams overnight and make a paste (like for mendu vadas) of all the daals in mixer with very less water, keep it aside.
  2. In a frying pan take a 1-tablespoon of oil, when hot put cumin seeds, green chilli, heeng, garlic & ginger paste and saute till golden brown.
  3. Put red chilli powder, salt to taste and add to it the whole paste of daals.
  4. Cook for some 10-15 min constantly stirring the mix.
  5. Mix the mixer well with wheat flour and water to make dough for purees.
  6. Make small rounds out of dough and roll out round like small purees and fry them in hot oil to make hot purees.

For chutney

    For chutney
  1. Chop all the chutney ingredients in to small pieces.
  2. Take oil in a frying pan, when hot put mustard seeds, green chilli, curry patta leaves and red chilli powder, ginger when golden brown add red or green pepper, onion, tomato and saute until onions are golden brown.
  3. Once done put the cooked mix in to mixer and make a fine paste like chutney.
  4. Serve with hot purees.


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This recipe was contributed by pathakr on 30 Apr 2002


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