Come Holi, the festival of spirit, colour, joy and happiness. The first thing that we all ever think of this festival and relate to is typically assortment of sweets and bhang/thandaai to drink...
For a change, I thought of sharing a slightly different recipe here that one must try during this festive season. I had read about this dish on one of the sites and felt it must be interesting for us to try out. I am told this dish is popularly cooked in Bihar. I am putting in my effort to replicate this dish here, not knowing how much justice I would do.. So, here we go.
Bachka
Ingredients
1 cup bengal gram
2 onions
2 teaspoon finely chopped coriander leaves
2 green chillies
1 tea spoon grated ginger
salt to taste
Method: Soak the grams over night. Pour it into a mixer and grind it coarsely with salt and little water. Add finely chopped onions, coriander leaves, ginger and green chillies.
Spread the dough mixture on our palm slightly greased and shape it in any form of cutlet, round or heart shaped and leave it on a heated non stick pan. Layer it with a teaspoon of oil around the cutlet. Shallow fry the cutlet on both sides till it turns brown. Keep adding oil as required. Leave the cutlets on low flame till it is crisp and cooked. Serve it with coriander/mint chutney.
For a change, I thought of sharing a slightly different recipe here that one must try during this festive season. I had read about this dish on one of the sites and felt it must be interesting for us to try out. I am told this dish is popularly cooked in Bihar. I am putting in my effort to replicate this dish here, not knowing how much justice I would do.. So, here we go.
Bachka
Ingredients
1 cup bengal gram
2 onions
2 teaspoon finely chopped coriander leaves
2 green chillies
1 tea spoon grated ginger
salt to taste
Method: Soak the grams over night. Pour it into a mixer and grind it coarsely with salt and little water. Add finely chopped onions, coriander leaves, ginger and green chillies.
Spread the dough mixture on our palm slightly greased and shape it in any form of cutlet, round or heart shaped and leave it on a heated non stick pan. Layer it with a teaspoon of oil around the cutlet. Shallow fry the cutlet on both sides till it turns brown. Keep adding oil as required. Leave the cutlets on low flame till it is crisp and cooked. Serve it with coriander/mint chutney.
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