Healthy Mohantal or Chickpea Flour Fudge

any meal is incomplete with out a spicy pickle and crispy poppadum in rajasthan and your scrumptious meal might be constantly judged by means of how correct you are in making pickles! my mom's residence is complete of ceramic jars bursting out with new pickles every season, most of which goes to a number of the loved ones close by or to unexpected visitor who might have praised her cooking after a hearty meal at domestic.

oil and salt act as a preservative to the pickles and help it stay sparkling for lengthy. maximum of the pickle varieties have oil floating as much as the brim of the jar, which eventually avoid the formation of molds and fungus and boom its shelf lifestyles.

my mom makes a pickle that's water based totally, and we call it as 'paani wala achaar'! i am no longer a huge fan of pickles however regularly make some of those oil unfastened versions to go along with my stuffed indian flat breads. those two pickle recipes which is very popular in rajasthan and want less oil.

most of the homes in rajasthan devour undeniable or filled chapatti (indian flat bread) for his or her breakfast, pickles make a adorable accompaniment. for the reason that i and my hubby do now not like a great deal of oily ingredients, such pickles make a unprecedented look on our table. but there are some recipes which require minimal oil and can be an awesome substitutes for any oil weighted down pickle.

for making the pickle we require a unique form of cold which is known as athana green chillies, it's miles huge & fleshy and is located in particular in jodhpur metropolis of rajasthan in india. you may make the same the use of some other cold that is barely large and fleshy. usually the chillies are pickled entire with a stuffing of numerous flavorful spices.

traditionally those inexperienced chillies are pickled in conjunction with the seeds for that fiery taste, but i get rid of the seed for a far mellowed pickle.

cooking time: 20 mins

serves: four individuals


  • 12-15 athana inexperienced chillies or any fleshy chili pepper
  • 1/2 cup coarsely ground mustard seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp coarsely floor aniseed powder (saunf)
  • 1 tsp. turmeric powder
  • 1 tsp dry mango powder (non-compulsory)
  • 1 tsp onion seeds (elective)
  • 1 tbsp. rock salt/table salt
  • 1/2 tsp. asafoetida (hing)
  • 1 lemon
  • 1 tbsp. vegetable oil


  1. approach; wash the green chillies and pat dry them cautiously using a kitchen napkin. the chillies have to be clean and dry with none traces of water on them.
  2. make an incision or slit in every green chilly period clever from top to the quit component. take away the seeds with a kitchen knife if you want your pickle to be much less highly spiced and fiery.
  3. take a massive bowl and add all the dry ingredients except the oil add lemon in it and mix it nicely. stuff the blended spice mix in every slit inexperienced cold. fill the stuffed inexperienced chillies in a easy jar. heat oil in wok and pour over the chillies.
  4. 1st model (no-oil) ; take a clean glass jar and fill it with all of the crammed inexperienced chillies. squeeze the juice of one lemon over the pickle and cowl with a muslin material. maintain this jar in sunlight for 7-eight days before consuming.
  5. 2nd model (less oil); the other way is to warmness oil in a wok and cook the stuffed green chillies for pretty much 1-2 mins, without lots stirring a good way to avoid the stuffing coming out of the chillies. fill the equal in a jar, squeeze the juice of one lemon and keep it aside for an afternoon for the flavors of spices to get infused within the pickle.
  6. this pickle remains precise for approximately per week when refrigerated. upload extra oil to preserve the pickle for longer time.
  7. serve the pickle with any indian flat bread of as an accompaniment to any rice recipes

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