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Main Ingredients | Rice flour, Gram flour (besan) |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Jhunka Bhakar Tartlets With Lehsun Chutney
- 1/4 cup Rice flour
- 1 cup Gram flour (besan)
- 1 tablespoon Garlic and red chilli chutney
- to taste Salt
- For jhunka
- For tartlets
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 4-5 Curry leaves
- 2 Onions, sliced
- 1 Green chilli, chopped
- to taste Salt
- 2 tablespoons Fresh coriander leaves
Method
- To make the tartlets, preheat the oven to 180°C.
- Mix 1 cup rice flour and salt in a bowl and sieve. Add sufficient warm water to make soft a dough.
- Divide the dough into equal portions and shape them into round balls. Roll out into small roundels smaller than the tartlet moulds.
- Grease the tartlet moulds and line the roundels into the tartlets.
- Place the moulds on the baking tray and place in the preheated oven. Bake for 10-12 minutes.
- Demould and keep aside.
- To make the jhunka, heat oil in a non stick pan and add mustard seeds and curry leaves.
- Sauté till the mustard seeds crackle.
- Add onions and green chilli and sauté till onions turn translucent.
- Add besan and salt and mix well. Add sufficient water and cook on medium heat by continuously stirring it.
- Add chopped coriander and mix well.
- Remove from heat and let it cool.
- Now shape the jhunka into conical shape and place them into the tartlets.
- Serve the tartlets with lehsun chutney.
Nutrition Info
Calories | 888 |
Carbohydrates | 109.3 |
Protein | 27 |
Fat | 38.1 |
Other Fiber | Fiber- 22.2gm |
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