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lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas provide similar protein content at a lower cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Welcome viewers to the channel and introduce the dish Kharkhariya.

Prepare the batter by mixing 1 cup besan, 1 tablespoon white sesame seeds, 1/2 teaspoon ajwain, 1 tablespoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder, and salt to taste in a bowl.

Gradually add water to the mixture to create a thin batter with a ribbon consistency, adding 2 tablespoons of oil to the batter.

Cut medium-sized patra leaves into square pieces for frying.

Prepare a besan chutney by mixing 2 tablespoons besan, 1 tablespoon sugar, 1/4 cup lemon juice, and 1/2 teaspoon turmeric powder with water and set aside for 10 minutes to rest.

Heat 1 tablespoon oil in a pan, add 1/2 teaspoon mustard seeds, green chili pieces, and 5-6 curry leaves, then pour in the prepared chutney mixture and 1 glass of water, bringing it to a boil and adjusting seasoning as needed.

Heat oil in a flat frying pan for deep frying the Kharkhariya.

Add 1/2 cup rice flour to the batter to make it crispy and adjust the consistency with water if necessary.

Dip the patra leaves into the batter, ensuring they are coated on both sides, then fry them in the hot oil.

Lower the heat to medium to ensure the Kharkhariya are crispy and golden brown, flipping them occasionally while frying.

Once cooked, remove the Kharkhariya from the oil and place them on a paper towel to drain excess oil.

Serve the crispy Kharkhariya with the besan chutney and fried green chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens