I have posted tendle bibbe upkari but this is plain bibbe
upkari.
Here we don’t get tender cashews so we have to depend on the regular cashews which we get in Dry cashewnuts we get supermarkets.
Puri recipe
Ingredients:
1 ½ cup whole wheat flour /atta
2 tbsp semolina
Salt to taste
Water to knead
Oil for deep frying
Method:
In a large bowl, mix together the dry ingredients. Add water and knead for 5-6 minutes
to form a stiff dough,make sure its not as soft as chapathi.
Keep the dough aside, covered, for 10 minutes.
After the resting time, knead the dough briefly and then
divide the dough into small lime sized balls and roll it out dusting some flour
for each balls.
Heat oil till it is very hot but not smoking. Fry the
poori's one at a time, holding it down with a slotted spoon till it puffs up
and then flip it over and fry the second side for 5 seconds or until golden.
Drain the fried poori's on paper towels and transfer them to a plate.
Cashew nuts – 250 gms (soak in water for 7 hrs) (if u get tender cashew no need to soak just peel the skin)
Tendle/tindora/Ivy Gourd – 100 gms slit and cut into 4 pieces(long)
Mustard seeds – 2 tsp
Red chillies – 3-4
Salt to taste
Grated Coconut- 4 -5 tbsp
Oil – 1 tbsp
Method:
I soak the regular cashews for almost 6-7hours in water and then use it upkari… It tastes similar to the tender cashews. If
Heat oil in a deep bottom pan.
Add mustard seeds and when splatters add cut red chillies.
Add cashews, salt and grated coconut,to this add a cup of water,close the lid and cook till the cashewnuts have cooked well(the cooked cashewnut must mash while pressed between the fingers that means the upkari is done).
Now turn of the flame and Serve with hot puris or simple dal rice.
Aps Notes:
You can soak the cashewnuts overnight so that they get tender by the next morning.
Till my next post,
Happy Cooking,
Aps
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