Thursday, Dec 20 2007

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Green Bengal Gram Dishes Harbara Khakhras

Ingredients:

1-1/2 cups wheat flour
1/2 cup tender green gram
2 green chillies
1/2 tsp. cumin seeds
1/4 tsp. sesame seeds
1/4 tsp. garam masala (optional)
Salt to taste
2 tbsp. oil
2 tbsp. ghee

Method:

1. Sieve flour and salt together.
2. Grind gram and chillies in a small mixie, till smooth.
3. Add to flour. Also add seeds, garam masala and 2 tbsp. oil.
4. Mix well. Add water little by little.
5. Knead into a smooth semi-stiff dough.
6. Grease palms and knead dough till very smooth.
7. Divide into 20 parts. Round off each one.
8. Cover with a moist cloth.
9. Take one, dust with dry flour, roll to wafer-thin round.
10. Place on a hot griddle, cook on both sides till light spots appear.
11. Rub a little ghee after taking down. Repeat for all dough.
12. Make a pile.
13. Now take each one, press with a thick wad of cloth on griddle (tawa).
14. Make crisp and golden, same for other side.
15. Repeat for all rounds. Pile up.
16. Allow to cool completely before storing in airtight container.
17. Serve with tea, coffee and pickles, chutney or sauce.

Note: After the stage of rubbing rounds with ghee, one can cover them and keep aside. Then roast into Khakhras at leisure. Maybe after an hour or so.

Making time: 30 minutes
Makes: 20 khakhras
Shelflife: 2 weeks

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