New Update
/sanjeev-kapoor/media/post_banners/8bcb74b803a5473c3033897427c97676bbeeab54ee5b48b89b659d83bc733012.jpg)
Main Ingredients | Vermicelli, potatoes |
Cuisine | Sindhi |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 cup whole wheat vermicelli, lightly crushed
- 3 medium potatoes, cut into 1 inch pieces
- 1 tbsp ghee
- 3 green cardamoms
- A large pinch of saffron
- 1½ cups milk
- ¼ cup granulated sugar
- 2 tbsps mawa
- 6-8 almonds, blanched, peeled and slivered
- 8-1 pistachios, blanched, peeled and slivered
- Oil for deep frying
- Salt to taste
- ¾ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp dried mango powder (amchur)
- A pinch of turmeric powder
Method
- Heat ghee in a non-stick pan, open green cardamoms pods and add into the pan. Add vermicelli and sauté for 1-2 minutes.
- Add saffron and mix well. Add milk, mix, cover and cook till the vermicelli is soft.
- Add sugar and mawa, mix well and cook till the sugar dissolves.
- Add almonds and pistachio and mix well. Take the pan off the heat.
- Heat sufficient oil in a kadai, add the potato cubes and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Transfer the fried potatoes into a bowl.Sprinkle salt, red chilli powder ¾ tsp, ½ ytsp coriander powder, ½ tsp dried mango powder, a pinch of turmeric powder and mix well till all the potato cubes are well coated with the masalas.
- Place some vermicelli on one side of each serving plate and the potatoes on other side and serve hot.
Advertisment