Difference between revisions of "Phulourie"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Indian ([^cC])(.*)\]\]" to "Category:Indian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes") |
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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]]). | 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 | + | [[Category:Side Dish Recipes|Phulourie]] |
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
[[Category:recipes|Phulourie Recipes]] | [[Category:recipes|Phulourie Recipes]] | ||
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|Phulourie]] |
Revision as of 14:56, 9 May 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).
