Difference between revisions of "Phulourie"
RealRecipes (talk | contribs) m (moved Cookbook:Phulourie to Phulourie: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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==Ingredients== | ==Ingredients== | ||
| − | *½ [[ | + | *½ [[Pint|pt]] split [[Pea|peas]], or 1 [[Pound|lb]] ground split peas flour |
| − | *½ [[ | + | *½ [[Cup|cup]] [[Flour|flour]] |
| − | *1 [[ | + | *1 [[Teaspoon|teaspoon]] [[Baking Powder|baking powder]] |
| − | *2 - 3 cloves [[ | + | *2 - 3 cloves [[Garlic|garlic]], ground |
| − | *1 [[ | + | *1 [[Beating|beaten]] [[Egg|egg]] |
| − | *[[ | + | *[[Salt|salt]] to taste |
| − | *¼ teaspoon [[ | + | *¼ teaspoon [[Turmeric|turmeric]] |
| − | *½ teaspoon ground [[ | + | *½ teaspoon ground [[Gheera|gheera]] (cumin) |
| − | *[[ | + | *[[Oil|Oil]] for [[Frying|frying]] |
==Procedure== | ==Procedure== | ||
#Soak the split peas overnight in cold water, lightly salted. | #Soak the split peas overnight in cold water, lightly salted. | ||
| − | #Then drain and grind finely using a mill or [[ | + | #Then drain and grind finely using a mill or [[Food Processor|food processor]]. |
#Mix all the ingredients using water to make it to a dropping consistency. | #Mix all the ingredients using water to make it to a dropping consistency. | ||
| − | #Drop into hot oil, squishing through thumb and forefinger to make balls, about ¾ [[ | + | #Drop into hot oil, squishing through thumb and forefinger to make balls, about ¾ [[Inch|inch]] in diameter. |
#Fry until golden brown, remove from oil and drain on brown paper or kitchen towel. | #Fry until golden brown, remove from oil and drain on brown paper or kitchen towel. | ||
==Serving suggestions== | ==Serving suggestions== | ||
| − | Note: This is a side dish that may be eaten with spicy [[ | + | Note: This is a side dish that may be eaten with spicy [[Dal|dhaal]], or with spicy "sour" [[Chutney|chutney]], (similar to [[Mango Chutney|mango chutney]]). |
[[Category:Side Dish recipes|Phulourie]] | [[Category:Side Dish recipes|Phulourie]] | ||
[[Category:Indian recipes|Phulourie]] | [[Category:Indian recipes|Phulourie]] | ||
[[Category:Vegetarian recipes|Phulourie]] | [[Category:Vegetarian recipes|Phulourie]] | ||
Revision as of 06:25, 6 April 2012
Ingredients
- ½ pt split peas, or 1 lb ground split peas flour
- ½ cup flour
- 1 teaspoon baking powder
- 2 - 3 cloves garlic, ground
- 1 beaten egg
- salt to taste
- ¼ teaspoon turmeric
- ½ teaspoon ground gheera (cumin)
- Oil for frying
Procedure
- Soak the split peas overnight in cold water, lightly salted.
- Then drain and grind finely using a mill or food processor.
- Mix all the ingredients using water to make it to a dropping consistency.
- Drop into hot oil, squishing through thumb and forefinger to make balls, about ¾ inch in diameter.
- Fry until golden brown, remove from oil and drain on brown paper or kitchen towel.
Serving suggestions
Note: This is a side dish that may be eaten with spicy dhaal, or with spicy "sour" chutney, (similar to mango chutney).
