Ingredients:
Meethi Chutney (Aloo bukharay ki Chutney):
- Aloo Bukhara (Dried Plum) 100g (soaked in 1 Cup water)
- Cheeni (Sugar) ½ Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Namak (Salt) ¼ tsp or to taste
- Sirka (Vinegar) 1 tbs
Khatti Chutney (Imli ki Chutney):
- Imli (Tamarind) soaked 100g
- Water 3 Cups
- Namak (Salt) 1 tsp or to taste
- Gur (Jaggery) 50g
- Water ½ Cup
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lal mirch (Red chili) crushed 1 tsp
- Garam masala powder ½ tsp
- Water ¼ Cup
- Cornflour 1-2 tbs
- Chana daal (Yellow Bengal gram) 350g (soaked overnight)
- Mash daal (White lentil) 50g (soaked for 3 hours)
- Water 3/4 Cup
- Namak (Salt) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Baking powder ½ tsp
- Cooking oil for frying
- Moli (Radish) grated (soaked in chilled water)
Directions:
Prepare Meethi Chutney (Aloo bukharay ki chutney):
In a saucepan,add soaked dried plum,sugar,red chilli crushed,salt,vinegar,mix well and bring it to boil & cook for 8-10 minutes.
Turn off the flame and blend the mixture with the help of the hand blender.
Turn on the flame and cook for 2-3 minutes & let it cool.
Prepare Khatti Chutney (Imli ki Chutney):
In saucepan,add tamarind pulp,water,salt,jaggery,mix well and bring it to boil and cook on low flame for 6-8 minutes then strain.Add water to excrete out tamarind pulp.
Add tamarind water in saucepan and add cumin seeds,red chilli crushed,garam masala powder and mix well,bring it to boil and cook for 2-3 minutes.
In water,add cornflour and mix well.
Now add dissolve cornflour and cook until sauce thickens & let it cool.
Prepare Laddu Peethiyan:
In blender jar,add split bengal gram,white lentil,water and blend until thick batter is formed.
In a bowl,add blended mixture and mix continuously for 4-5 minutes.
Add salt,cumin seeds,baking powder and mix well.
Now dip spoon in warm water and take a mixture.
In a wok,heat cooking oil and fry phulki on medium low flame until golden brown.
Assembling:
On a serving plate,add fried laddu peethiyan,pour khatti chutney and meethi chutney.
Add grated radish & serve!
Ajza:
Meethi Chutney (Aloo bukharay ki Chutney):
- Aloo Bukhara (Dried Plum) 100g (soaked in 1 Cup water)
- Cheeni (Sugar) ½ Cup
- Lal mirch (Red chilli) crushed ½ tbs
- Namak (Salt) ¼ tsp or to taste
- Sirka (Vinegar) 1 tbs
Khatti Chutney (Imli ki Chutney):
- Imli (Tamarind) soaked 100g
- Water 3 Cups
- Namak (Salt) 1 tsp or to taste
- Gur (Jaggery) 50g
- Water ½ Cup
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Lal mirch (Red chili) crushed 1 tsp
- Garam masala powder ½ tsp
- Water ¼ Cup
- Cornflour 1-2 tbs
- Chana daal (Yellow Bengal gram) 350g (soaked overnight)
- Mash daal (White lentil) 50g (soaked for 3 hours)
- Water 3/4 Cup
- Namak (Salt) 1 tsp or to taste
- Zeera (Cumin seeds) roasted & crushed ½ tbs
- Baking powder ½ tsp
- Cooking oil for frying
- Moli (Radish) grated (soaked in chilled water)
Directions:
Prepare Meethi Chutney (Aloo bukharay ki chutney):
Saucepan mein soaked aloo bukhara,cheeni,lal mirch crushed,namak aur sirka dal ker ache tarhan mix karein aur ubal anay ka bad 8-10 minutes kliya paka lein.
Chulha bund ker dein aur hand blender ki madad sa ache tarhan blend ker lein.
Chulha on karein aur 2-3 minutes kliya paka lein & thanda ker lein.
Prepare Khatti Chutney (Imli ki Chutney):
Saucepan mein imli pulp,pani,namak aur gur dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 6-8 minutes kliya paka lein phir strain ker lein aur pani dal ker pulp nikal lein.
Saucepan mein imli pulp,zeera,lal mirch crushed aur garam masala powder dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Pani mein cornflour dal ker ache tarhan mix karein.
Ab dissolve cornflour dal dein aur sauce garha ho janay tak paka lein & thanda ker lein.
Prepare Laddu Peethiyan:
Blender jar mein chana,mash daal aur pani dal dein aur blend ker ka thick paste tayyar ker lein.
Bowl mein blended mixture dal dein aur 4-5 minutes kliya musalsal mix kertay rahein.
Namak,zeera aur baking powder dal ker ache tarhan mix karein.
Spoon ko pani neem garam mein dip karein aur mixture utha lein.
Karhai mein cooking oil garam karein aur phulki ko halki darmiyani ancch per golden brown hunay tak fry ker lein.
Assembling:
Serving plate mein fried laddu peethiyan rakh ker khatti aur meethi chutney dal dein.
Moli dal ker serve karein!
