Fafda Chutney is really a scrumptious dip offered with fafda gathiya as well as other bhajias, a famous snack in Gujarat and Rajasthan. Unlike other chutney recipes, this recipe uses gram flour as primary component and involves sauting. Additionally for this, curd, eco-friendly chilli as well as other spices are mixed allow it an idea and texture which sets it class apart.
Preparation Time: a few minutes
Cooking: twenty minutes
Serves: 4 servings
1/4 cup Gram Flour (besan/chick pea flour)
1/4 cup Sour Curd (Yogurt)
1/4 teaspoon Black Salt (sanchal)
2 Eco-friendly Chillies, chopped
1 teaspoon chopped Ginger root
two tablespoons chopped Eco-friendly Coriander Leaves
1 tablespoon chopped Mint Leaves
1 pinch Asafoetida
1/2 teaspoon Mustard Seeds (optional)
1 teaspoon Sugar, optional
1 tablespoon Oil
Grind ginger root, eco-friendly chillies, coriander leaves, mint leaves in grinder making a paste. Ensure that it stays aside until needed in further steps.
Mix gram flour, curd and a pair of cups water inside a bowl. Blend mixture using hands blender until it might be smooth and consistent. Make certain there aren't any protuberances.
Heat 1 tablespoon oil inside a medium size pan. Add mustard seeds when seeds start popping, add asafoetida.
Add prepared combination of gram flour adopted by black salt, sugar and normal salt (based on your taste) and allow it to boil over medium flame.
If this begins to boil, lessen the flame to low and prepare until raw odor of gram flour applies to around 5-7 minutes. Stir from time to time to avoid mixture from sticking and burning at bottom of the pan. Switch off flame and add ginger root-chilli-mint-coriander paste (prepared in step one).
Mix well and transfer it to serving bowl. Tasty besan chutney is prepared.