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Sindhi Cuisines - Taste of community- Recipe Number - 10
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This Recipe with Tempting Photos at

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Mirchi Chaat
Ingredients
  • Mirchi pakoras(2 pakoras for serving)
  • One small cup fresh curd
  • Salt to taste
  • Boiled potato (one small,diced )
  • Salted boondi(2 tbspn boondi,soaked in water for 3 min,and then squeeze out water)
  • Red chilly powder 1/2 tsp
  • Chaat masala 1/2 tsp
  • Sweetened tamarind chutney 1 tspn
  • Coriander chutney 1/2 tspn
  • Coriander leaves(washed and finely chopped)
Method
  • Cut mirchi pakoras into aprrox. 1 inch pieces
  • Put them in serving bowl,and pour beaten curd,in which salt has been added
  • Add diced potatoes,boondi and garnish with both chutneys,red chilly powder,chaat masala powder and coriander leaves
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 10
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