Farallachi Missal

Ingredients list for Farallachi Missal

• 2 cups Sago soaked
• Potato Bhaji
• 1/4 tablespoon Cumin powder roasted
• 4-5 Green chillies finely chopped
• 1/2 cup Peanuts powder
• 2 tablespoons Ghee
• 6-7 Potatoes boiled
• 2 tablespoons Ghee
• 1/4 tablespoon Cumin powder roasted
• 2-3 Green chillies
• 1/4 cup Peanuts powder
• 1/2 cup Coconut grated
• 1 cup Peanuts powder
• 1/2 tablespoon Red chilli powder
• 2 tablespoons Jaggery (gur)
• to taste Salt

Method

1. To make sabudana khichdi heat ghee in a non stick kadai, add the jeera and green chillies and saute for a minutes.
2. Add peanut powder, salt and sugar and saute for a minute.
3. Add sago and two tablespoons water and cook it on a slow flame.
4. When it done remove and keep it aside.
5. To make batata bhaji heat ghee in a non stick kadai, add the jeera and green chillies and saute for a minute.Add peanut powder, salt, potatoes and two tablespoons water and cook it on a slow flame.
6. When it done remove sprinkle with coconut and keep it aside.
7. For aamti grind the peanut powder with red chilli powder salt and little water.
8. Once the paste is ready heat oil in a pan add jeera and saute for a minute.
9. Add peanut paste and sufficient quantity water stir well.
10. Add jaggery and bring to a boil.
11. To serve missal in a bowl put some some khichdi, then on the top some bhaji, and on the top the aamti.
12. Decorate with fried potato chivda and coriander leaves.