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Main Ingredients | Sago, Potato Bhaji |
Cuisine | Maharashtrian |
Course | Snacks and Starters |
Prep Time | 1.30-2 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
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
- To make sabudana khichdi heat ghee in a non stick kadai, add the jeera and green chillies and saute for a minutes.
- Add peanut powder, salt and sugar and saute for a minute.
- Add sago and two tablespoons water and cook it on a slow flame.
- When it done remove and keep it aside.
- 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.
- When it done remove sprinkle with coconut and keep it aside.
- For aamti grind the peanut powder with red chilli powder salt and little water.
- Once the paste is ready heat oil in a pan add jeera and saute for a minute.
- Add peanut paste and sufficient quantity water stir well.
- Add jaggery and bring to a boil.
- To serve missal in a bowl put some some khichdi, then on the top some bhaji, and on the top the aamti.
- Decorate with fried potato chivda and coriander leaves.
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