How to make Jhunka Bhakar Tartlets With Lehsun Chutney -
An innovative way of serving the typical Maharashtrian preparation
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice flour (चावल का आटा), Gram flour (besan) (बेसन)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Jhunka Bhakar Tartlets With Lehsun Chutney checkout Vazha Elai Kozhakattai, Vazha Elai Kozhakattai, Rice Flour And Spring Onion Cheelay, Nivagrya . You can also find more Snacks and Starters recipes like Turkish Chicken Kababs, Bhee Aloo Tikki, Baby Corn Manchurian, Kanda Bhajiya - SK Khazana.
Jhunka Bhakar Tartlets With Lehsun Chutney Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Jhunka Bhakar Tartlets With Lehsun Chutney Recipe
Rice flour 1/4 cup
Gram flour (besan) 1 cup
Garlic and red chilli chutney 1 tablespoon
Salt to taste
For jhunka
For tartlets
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 4-5
Onions, sliced 2
Green chilli, chopped 1
Salt to taste
Fresh coriander leaves 2 tablespoons
Method
Step 1
To make the tartlets, preheat the oven to 180°C.
Step 2
Mix 1 cup rice flour and salt in a bowl and sieve. Add sufficient warm water to make soft a dough.
Step 3
Divide the dough into equal portions and shape them into round balls. Roll out into small roundels smaller than the tartlet moulds.
Step 4
Grease the tartlet moulds and line the roundels into the tartlets.
Step 5
Place the moulds on the baking tray and place in the preheated oven. Bake for 10-12 minutes.
Step 6
Demould and keep aside.
Step 7
To make the jhunka, heat oil in a non stick pan and add mustard seeds and curry leaves.
Step 8
Sauté till the mustard seeds crackle.
Step 9
Add onions and green chilli and sauté till onions turn translucent.
Step 10
Add besan and salt and mix well. Add sufficient water and cook on medium heat by continuously stirring it.
Step 11
Add chopped coriander and mix well.
Step 12
Remove from heat and let it cool.
Step 13
Now shape the jhunka into conical shape and place them into the tartlets.
Step 14
Serve the tartlets with lehsun chutney.
Nutrition Info
Calories : 888 Kcal
Carbohydrates : 109.3 gm
Protein : 27 gm
Fat : 38.1 gm
Other : Fiber- 22.2gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
