Ingredients for Nashta

1/2 cup Gram Flour(100 grams)

1/2 cup Semolina (100 grams )

1 teaspoon Salt

1/4th teaspoon Turmeric powder

2 cups Water (500 ml )

1/2 teaspoon Garam Masala powder

1 teaspoon Chat Masala powder

1 teaspoon coarsely ground Coriander Seeds

1/2 teaspoon Carrom seeds

1 teaspoon Chilli Flakes

1 small Carrot

1/2 cup Yellow and Green Capsicum

1 teaspoon Lemon Juice

1 tablespoon Clarified Butter

1 & 1/2 teaspoon Garlic

1 teaspoon Ginger

2 Green Chillies

1 medium size Onion

less than half teaspoon asafetida

Fresh Coriander

1 boiled Potato

2 tablespoon Mayonnaise

2 tablespoon Schezwan sauce

1 tablespoon Onion

1 tablespoon Tomato

1 tablespoon Capsicum

Green part of Spring Onion

Steps for Nashta

In a big bowl take 100 grams of Gram flour that is half cup, 100 grams semolina that is half cup, take fine semolina if you do not have fine semolina then grind in a mixer jar and make it fine, add 1/2 tsp salt and 1/4th tsp turmeric powder mix it.

Now gradually keep on adding water to avoid lumps, keep stirring with a whisker.

We have used half cup gram flour and half cup semolina in total we took one cup, so add 2 cups of water to make this batter. Keep mixing while adding the water.

Add 1/2 tsp garam masala powder, 1 tsp chat masala, 1 tsp coarsely grounded coriander, 1 tsp carrom seeds (ajwain), 1 tsp Chilli flakes, 1 small carrot grated, half cup yellow and green capsicum chopped (you can use only green capsicum also), 1 tsp lemon juice mix all these ingredients well with the batter with the help of a whisker .

By adding veggies to this batter the recipe is going to turn out easy and healthy also.

Spicy dip recipe will also be seen further to have with this nasta.

Keep this batter aside.

Now the next step is in a pan heat 1 tbsp clarified butter, add 1 & 1/2 tsp chopped garlic, saut� the garlic for half a minute, then add 1 tsp chopped ginger and 2 green chillies chopped , keep stirring and cook for half a minute on medium flame.

After cooking for half a minute add 1 medium size chopped onion, cook onion till little soft i.e. cook for half a minute and after that add less than 1/4th tsp of asafetida (hing) mix it.

Now take the batter that was prepared before, mix it with a spoon and on the low flame pour it gradually in this pan keep mixing it to avoid lumps and keep the flame from medium to low.

Keep on mixing and do not leave it otherwise it may stick to the pan.

Gram flour and semolina are easily cooked so keep on mixing till the batter start to thicken for 3-4 minutes.

Keep mixing on low flame till the batter turns out to be like a ball and leaves the side of the pan cook for 2-3 minutes more than it is done.

When done off the flame, after that also keep it mixing because the pan is hot the mixture may stick to the pan, so keep mixing for a while.

Take a square glass dish, grease it with oil on all sides .

Now to this mixture add chopped coriander leaves, 1 boiled and grated potato and a little salt mix it by applying little oil on your hands and make a ball of this mixture.

Now transfer this mixture to the greased dish and flatten it properly on the dish to be set from all sides and keep it in the freezer for 10 minutes.

For making spicy mayonnaise dip take 2 tbsp of mayonnaise, add 2 tbsp schezwan sauce mix it .

Then add 1 tbsp chopped onion, 1 tbsp chopped tomato, 1 tbsp chopped capsicum, little spring onion green part mix it with the mayonnaise and schezwan and your dip is ready to have with this nashta.

Now remove the mixture from the freezer and flip it down in a plate.

Cut it into square pieces or any shape that you like.

At this point you can store this squares in an air tight container for at least 3-4 days in the freezer.

Now deep fry them in a Kadai till golden brown.

Serve it with the dip that you have prepared.

Home Made Mayonnaise recipe is also available on our page. Please watch and try it you will definitely love it.

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