Ingredient:
Milk (For Chena) – 2.5 Liter
Sugar – 1/2 Cup
Cardamom Powder – 1 /4 Tea Spoon
Pistachio – 1 /4 Cup
Vinegar – 2 Tea Spoon
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Ingredient:
Green Tomato
– 9 to 10 Medium
Gram
Flour – 1 Cup
Cooking
Oil – 2 Tea Spoon
Asafetida
– 1 Pinch
Cumin
Seeds – 1/2 Tea Spoon
Fennel
Seed – 1/2 Tea Spoon
Garlic
Clove – 2
Onion –
1 Small
Turmeric
– 1/2 Tea Spoon
Salt –
1 /2 Tea Spoon
Mango
Powder – 1/2 Tea Spoon
Coriander
Powder – 1 Spoon
Cumin
Powder – 1 Spoon
Red
Chili Powder – 1 /2 Tea Spoon
Gregory
– 2 Tea Spoon
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(For ~14
Kachori)
Maida (White Flour) – 2 Cup
Salt – 1 /2 Tea
Spoon
Oil – 4 Spoon
Luke Warm Water –
~3/4 Cup
Oil – For Frying
Kachori
Filling:
Moong Daal Dhuli
(without Peel)– 1 Cup
Cumin seeds – 1 Tea
Spoon
Coriander Seeds –
1 Tea Spoon
Fennel Seeds – 1
Tea Spoon + 1 /4 Tea Spoon
Dry Red Chili – 2
Oil – 1 Tea
Spoon
Besan (Gram
flour)- 4 Tea Spoon
Grated Ginger – 1
/2 Tea Spoon
Salt – 1 Tea
Spoon
Amchoor (Mango
Powder)- 3 /4 Tea Spoon
For Chutney:
Amchoor (Mango Powder) – 4 Tea Spoon
Oil – 1 Tea Spoon
Asafoetida
(Heeng) – 1 Pinch
Kalonji (Onion Seeds) – 1 /4 Tea Spoon
Fennel Seeds – 1 /4 Tea Sppon
Resin (Kismis)- 7 to 8
Gud(Jaggery) – 4 Tea Spoon
Black
Salt – 1 /4 Tea Spoon
Salt –
1 Pinch
Poppy Seeds
– 1 /2 Tea Spoon
Garnish:
(Optional)
Oil –
1/2 Tea Spoon
Asafoetida
(Heeng) – 1 Pinch
Green
Chili – 2
Salt –
1 Pinch
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