Heat Oil in a pan. add Garlic Buds, chopped Green Chilli, Onion, Daikon and Capsicum. When sautéed, add chopped Tomato and Salt. Mix well. Cover the pan with a lid. Cook on low flame for 7-8 minutes. Remove the pan from flame and leave it to cool down.
Then, take cooked stuff in a bowl of chopper. Chop partially.
Add Fresh Coriander Leaves, Tomato Ketchup, Vinegar, Tabasco Sauce, Oregano and Chilli Flakes. Chop again well.
(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)
For Alu ki Fulori:
Potato boiled and peeled 2
Green Chilli finely chopped 1
Onion finely chopped 1
Fresh Coriander Leaves 1 tbsp
Gram Flour ½ cup
Red Chilli Powder 1 ts
Mango Powder ½ ts
Cumin Powder ½ ts
Chat Masala ½ ts
Salt to taste
Oil to deep fry
For Tomato Chutney:
Roast or Grill a whole Tomato on low flame. Rotate while roasting or grilling to get it roasted or grilled all sides. When Tomato skin becomes blackish, leave it to cool down. Then, remove the skin of Tomato.
Take skinned Tomato in a beating bowl. Add Garlic buds, chopped Green Chilli, Fresh Coriander Leaves, Cumin Powder, Jaggery and Salt. Beat this very well coarse paste. Take it in a bowl.
Heat Mustard Oil in a pan. Add Panch Phoran. When crackled, add this in beaten Tomato mixture and mix very well.
Keep it a side to serve later with Fulori.
For Alu ki Fulori:
Crush boiled and peeled Potato. Please don’t mash, just crush.
In crushed Potato, add finely chopped Green Chilli, finely chopped Onion, Fresh Coriander Leaves, Gram Flour, Red Chilli Powder, Mango Powder, Cumin Powder, Chat Masala and Salt. Mix very well. It will become like a loaf.
Heat Oil to deep fry on medium flame.
Put number of small sized lumps in heated Oil and deep fry to little dark brownish. Flip occasionally to fry all sides well.
Serve Fresh and Hot with prepared Tomato Chutney.
Enjoy Very Popular Street Food of BIHAR…The Leading State of India in Northen…
(Varhadi Masala : Star Anise 10 gm, Dry Red Chilli 125 gm, Dry Coriander Granules 250 gm, Cinnamon Leaves 125 gm, Black Pepper Granules 50 gm, Cumin Seeds 50 gm, Caraway Seeds 10 gm, Clove Buds 10 gm, Cinnamon 10 gm, Black Stone Flowers (Dagad Phool / Kalpasi / Chabila) 50 gm, Fenugreek 25 gm, Poppy Seeds 25 gm, Large Cardamom 50 gm, Mace Blades 10 gm. Dried and ground powder of all these listed spices)
Heat Oil in a pan. Add Cinnamon Leaves, Dry Red Chilli, Carom Seeds, Mustard Seeds and Asafoetida Powder. When spluttered, add boiled Brown Chickpeas and mix well. Add Salt, Red Chilli Powder, Turmeric Powder and Coriander-Cumin Powder and Varhadi Masala. Mix well. Add Tamarind Water and mix well. Continue cooking on medium flame for 5-7 minutes. Stir occasionally. Add Fresh Coriander Leaves and mix well. Remove the pan from the flame.
Take Alu-Poha on a serving plate. Spread prepared Chickpeas mixture. Sprinkle Poha Chevdo.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.
Prepare number of small balls of prepared stuffing.
Coat prepared balls with Dry Garlic Chutney. Keep a side.
For Pav (Buns):
Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.
Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.
Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.
Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.
Repeat to make number of balls.
Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).
In a bowl, take Rice Flour, Turmeric Powder, Red Chilli Powder, Black Pepper Powder, crushed Curry Leaves, Tamarind Pulp, Sugar Powder and Salt. Add very little water. Mix well. Should become like thick paste.
In another bowl, take all ingredients for Topping and mix well. Keep a side for later use.
Cut peeled Raw Banana in a thin slice shape. Roll Banana slices in prepared Rice Flour mixture.
Deep Fry Spiced Banana slices. Spread on plain paper to get additional oil absorbed. Set on a serving plate.
Spread prepared Topping stuff on Banana slices on a serving plate.
Take Gram Flour and Semolina in a bowl. Add Turmeric Powder, Red Chilli Powder, Soda-bi-Carb and Salt. Mix well. Add water as needed and whisk well to prepare thick batter.
Heat Oil to deep fry. One by one, dip each slice of Eggplant in prepared batter and put in heated Oil to deep fry on low-medium flame. Turn over when needed to fry both the sides. Fry to light dark brownish.
Dip each fritter in Tamarind water and keep in a plate. Take care of keeping each fritter separate on plate. Leave for approx 5 minutes.
Squeeze each fritter slowly between two palms to remove excess water and arrange on a serving plate.
Spread Date-Tamarind Chutney, Green Chutney and Garlic Chutney on all fritters on a serving plate.