Hello friends! My today's dish is by my very good friend Mukta Jaiswal, who shared this wonderful recipe with me and now I would share with you all. Lets start this namkeen sevian now.
INGREDIENTS: {for 4 persons.}
Onion 1(medium size)
Potato 1(medium size)
Tomato (for garnish) 1(medium size)
Green chilies 2(medium size)
Groundnuts / peanuts 3-4 tbsp
Rai (mustered seeds) 1 tsp
Zeera (cumin seeds) ½ tsp
Saunf (optional) ½ tsp
Curry patta (optional) 7-8 leaves
Red chili powder ½ tsp
Chaat Masala & Amchoor powder ½ tsp (each)
Sugar 1 tsp (approx)
Salt (as per taste) 1 tsp (approx)
Water 2 cups
Oil 9-10 tbsp
Coriander leaves (for garnish)
Method:
Take a pan with 2 cups of water and bring it to boil, add ¼ tsp oil and salt to it. Put vermicelli and boil for few seconds approx 1 min or till vermicelli softens. Then shut of the gas when done and transfer the vermicelli in a sieve and drain the excess water from it. Also shower little cold water on it. Keep it aside.
Now chop onion. Chop very finely Tomato, potato (cut it very thinly) and green chili.
Take another pan and heat oil in it, when heated first add rai, when it starts to splutter add curry leaves n green chili. Stir it. Add chopped onions and stir it till they are pink in color. Add potato, (to soften potato add a pinch of salt and sprinkle little water (not too much). Mix it and cover the mixture with a lid for 1-2 mins. Sprinkling of water is optional, if added then make sure no water is left in the mixture, it should be dry.
Open the lid add groundnuts in the mixture and stir till they are fried, add salt and red chili powder and mix them all while stirring. Sim the flame and add the boiled vermicelli in this mixture and mix it well.
After it’s mixed add amchoor powder, chaat masala and sugar. Again cover it with the lid again. Put off the gas and let it cook in the steam.
Serve it hot after garnishing it with chopped tomato and coriander leaves.
