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Farali Paniyaram
Main Ingredients | Rajgira flour, Potato |
Cuisine | South Indian |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ cup rajgira flour
- ¼ cup potato, peeled and grated
- ¼ cup chopped coriander leaves
- ¼ cup yogurt
- ¼ cup green chilli-ginger paste
- ¼ cup roasted and coarsely crushed peanuts
- Rock salt to taste
- 1 tablespoon ghee + ¼ cup ghee
Method
- Add rajgira flour, potato, coriander, yogurt, green paste, rock salt and ghee in a bowl. Add water as required and form a lump-free batter.
- Add 1 teaspoon ghee in each paniyaram mould and let it melt. Once the ghee has melted, pour in the batter. Cover and cook for 5-7 minutes.
- Toss the paniyarams upside down in the moulds itself cover and cook for another 5-7 minutes.
- Transfer to a serving plate, serve warm with coconut chutney.
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