Punjabi mahni

 

Food doesn’t simply a way to kill hunger but it resembles the area we belong to. When it comes about Indian food it is all about culture and lifestyle of people. Today i am going to share a dish typical to the area of my ancestors….a special combination of the border area  of Jammu and united Punjab, thus giving your taste buds a super blend, taste of sweet and sour dogra food with a pinch of Punjabi tadka. Here’s a recipe of Mahni ade of tamarind pulp and besan.

Serving: 4

Punjabi mahni

Punjabi mahni

Ingredients:

For making pakoras

Besan: 1/2 cup

Salt: to taste

Red chili powder: 1/4 tsp

Jeera powder: 1/4 tsp

For mahni mix:

Tamarind: 25 gm or 5 tbsp

Besan: 3 tbsp

Salt: to taste

Red chili powder: 1/4 tsp

Jeera powder: 1/4 tsp

Dry coriander powder: 1 tbsp

Methi dana: 1/2 tsp

Haldi powder: 1/4 tsp

Sugar: 4 tbsp powdered

Saunf or fennel seeds: 1 tbsp coarsely grind

Oil: 2 tbsp+ for frying pakoras

Dry red chili: 2

Heeng: a pinch

Method:

1. First soak tamarind in water for about 2 hours. Mash them well, remove the seeds and collect the pulp.

2. For making pakoras take besan in a bowl. Add sufficient water, salt, red chili powder, jeera powder , mix well and form a smooth paste.

3. Heat oil in a  kadai and put small amount of batter with spoon. Fry till golden brown. Keep it aside.

4.  Mix 2 tbsp besan in tamarind pulp. Add salt, red chili powder and 1 cup water in it.

5. Heat oil in a kadai. Put dry red chili, heeng, methi dana, haldi powder, coarsely grind saunf and saute for a while.

6. Add tamarind besan mix in it and cook on medium flame for 12-15 minute. Add powdered sugar, coriander powder and cook for 3-4 more minutes.

7. Add pakoras in it and cook on low flame for 5 minutes till mahni becomes thick.

Punjabi mahni

Punjabi mahni

8. Switch off the flame and enjoy this spicy, tangy mahni with rice and chana dal.

 

 



Like Delicious.Desi on Facebook.

Close
Like US on Facebook or Subscribe to UNLOCK!!


Never Miss a Recipe - Subscribe Now!!