Majjiga charu, khadi pakori

Discussion in 'Recipe Central' started by rajinitk4, Mar 7, 2013.

  1. rajinitk4

    rajinitk4 IL Hall of Fame

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    Ingredients
    Curd:2 cups
    Besan/Chanaga pindi:2 cups
    Oil: 1tsp for tadka
    Talimpu ginjalu: 1tsp
    Red chillies: 2-3
    Curry leaves:8-10
    Oil for deep frying the Pakoras
    Onion: 2 chopped
    Green chillies:5 slit and sliced to 1 inch pieces
    Red chilli powder:2 tsp
    Turmeric:1/2 tsp

    Procedure


    • Take Besan 1 1/2 cups and add remaining onions, 1/4 tsp turmeric green chillies, Red chilli powder 1 tsp, add salt to taste and mix with little water to a consistensy enough to make pakora dumplings
    • Heat oil in a pan for deep frying the pakoras
    • Add small dumplings of the pakora dough and fry till golden brown
    • Keep aside the pakoras after done.
    • Make butter milk of the Curd and add salt(only for the butter milk), 1/2 of onions, 1/2 of Green chillies,1/4 tsp of turmeric powder, 1 tsp Red chilli powder. Mix well.
    • Mix the remaining besan with 1/2 cup of water thoroughly so that no lumps are left
    • Add the besan mixture to the butter milk mixture and mix thoroughly so that no lumps are there.
    • Now cook the mixture on flame
    • When the besan is cooked switch off the stove(Take care not to make the Khadi/Majjiga pulusu too thick)
    • Add the pakoras
    • Heat 1 tsp oil in a pan and give tadka to the khadi
    Majjiga pulusu is ready to be served.
     
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  2. Nijasav

    Nijasav IL Hall of Fame

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    Yesterday night i did this receipe....wow yummy
     
  3. doll11

    doll11 Silver IL'ite

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    I'll try this recipe...& let you know...Thanks for sharing...
     

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