Step by Step to Making Appetizing Festival Nankeen Plater

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Festival Nankeen Plater

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Here are the ingridients that are needed to make a perfect Festival Nankeen Plater:

  1. Use of 👉 chorafali.
  2. Take 1 cup of Gram Flour (besan flour/ chickpea flour).
  3. Prepare 1/3 cup of Urad Flour (split urad dal flour).
  4. Get 1 spoon of Papad Khar.
  5. Get 1 tablespoon of Oil + for deep frying.
  6. Provide of Salt as per taste.
  7. You need 1/4 cup of Water.
  8. Prepare 2 teaspoons of Red Chilli Powder.
  9. Use 1 teaspoons of Black Salt.
  10. You need of 👉 Mathiya.
  11. Take of Mathiya Flour – 1 bowl (Moth beans 3 cup flour + Urad dal 1 cup flour).
  12. Take of Water – 1/4 Cup – Adjust to knead the dough.
  13. Use of Salt – As per taste.
  14. Use 6 tbsp of Sugar.
  15. Get 1 tbsp of Ajwain.
  16. Prepare of Green Chillies Paste or White Chilli Powder – 4 tsp – can adjust as per taste.
  17. Prepare of Oil – 2-3 tbsp to Knead the dough.
  18. You need of Oil – For Deep Frying.
  19. Provide of 👉 Chakri.
  20. Provide 2 cups of Rice Flour.
  21. Use 1 cups of wheat flour.
  22. Get 1 cup of fresh Milk's Cream.
  23. Provide 3 tsp of ginger chilli paste.
  24. Get 1/2 cup of curd.
  25. Provide 4 tsp of white seasame seed.
  26. Use 1 spoon of sugar.
  27. Take of according your taste Salt.
  28. Prepare 1 Spoon of Turmeric.
  29. Use Pinch of astafoidea.
  30. Get of As required Oil for frying.
  31. Use of 👉 Shakkarpara.
  32. Provide 1/4 cup of sugar.
  33. Take 3 cup of maida/All purpose flour.
  34. Take 1/4 cup of rava.
  35. Provide Pinch of salt.
  36. Get 5 tbsp of ghee.
  37. Get Pinch of salt.
  38. Use of Oil for frying.
  39. Get of 👉 Roasted Poha Chevda.
  40. You need 250 gms of thin poha.
  41. Provide 50 gms of peanuts.
  42. Take 4-5 of green chillies.
  43. Provide 1/4 tsp of Turmeric powder.
  44. You need 8-10 of curry leaves.
  45. Prepare Pinch of hing.
  46. Use of As per taste Salt.
  47. Prepare 3 tsp of oil.
  48. Prepare 2 spoon of Sugar Powered.
  49. You need 3 spoon of chilli powder.

Done with the ingridients? Here are the steps on producing Festival Nankeen Plater:

  1. Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until salt is dissolved or for approx. 3_4 minutes. cool down at room Mix all ingredients and make dough.Keep one side for 15 minutes. Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as  'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it..
  2. Repeat the steps until dough becomes smooth, soft and it lightens its color. Make big round & cut it square/ strip. Heat oil with medium flame. Fry all chorafali. Sprinkle chilly powder & black salt..
  3. First Step is to Prepare the water to knead the dough – Take water and bring it to boil – while water boils suger and salt as per taste. Now add ghee & Switch off the flame once water comes to boil and cool down at room temperature. To Knead the dough – In a mixing bowl add Mathiya Flour, Ajwain, Green chilli paste / while chilli powder and knead the dough with the water prepared in step 1. Knead the dough with hard consistency like that of Bhakri dough..
  4. Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as  'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it, and repeat the steps until dough becomes smooth.Now take the same dough, and stretch from both the sides, pull it off both the sides like the way we pull elastic.Please repeat this till it becomes soft and it lightens its color..
  5. Make equal portions of the dough balls and on a rolling pin roll out circles like puris/papad like from the dough balls but should be very thin Deep Fry these papads in hot oil in medium low flame, care should be taken that mathiyas fry quickly like papad. After frying take them out in a dish. Mathiyas are ready to be served..
  6. Take a bowl add rice flour,wheat flour green chili – Ginger pest, salt, Sesame seeds, Cream, Asafoetida & Turmeric powder in it & make dough with curd & water. Now keep aside for 15-20 mins.After 15-20 min take dough put it into chakli maker and give a shape of chakli. Now take one pan add oil for deep fry let oil get hot then put chakli and fry it.Chakli is ready to serve..
  7. Take a large bowl add hot milk and dissolve the sugar & salt in it. Once the sugar is dissolved add ghee and gradually add the maida & rava. After 10-15 minute the dough will become firmer than before. Knead the dough and Roll out the dough evenly and cut it into small diamond shape. Fry these in oil on low flame until they turn light brown and puffy.Take the shakkar paras out in a plate and let them cool completely. Shakkar paras is ready..
  8. Take a kadhai and heat add 1 tsp oil add cut chilli, curry leaves, turmeric and pinch of hing powder. Add poha and roast on slow gas flame 15- 20 mins proper stir as well. Now Add chilli powder, suger powder, fried peanut & salt as per taste & Mix it well. Ready rosted poha chevda ..
  9. Diwali festival Chorafali, Mathiya, Chakali, shakkarpara & Rosted poha Chevda are ready. Festival Nankeen Plater is ready to Serve.

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