Golden Bhel
Ingredients
Thick Poha 250 gms
Roasted Gram Dal 25 gms
Boiled Potato 1
Chopped Onion 1
Lime 1
Coriander leaves for garnish
Salt to taste
Turmeric powder 1 pinch
Asafoetida 1 pinch
Oil for frying
Chutney:
Roasted Gram dal 25gms
Coriander leaves 1 cup
Green Chillies 6-7
Lime 2
Jeera 1 tsp
Salt to taste
Turmeric powder 1 pinch
Method:
- Heat oil in a kadai and fry the poha using a steel strainer i.e put the
poha in a strainer and dip in the kadai till poha becomes crisp. Similarly
fry the gram dal till it turns light brown.
- Add salt, turmeric powder and asafoetida in the poha and store this chivda
in a container.
- For the chutney, grind the above ingredients and make a thick chutney. 3-4
garlic cloves can also be added to the chutney.
- For serving, mix poha, chutney, potatoes, onions,lime juice and garnish
with coriander leaves.
The chivda and chutney can be stored for more than a fortnight.
