Badeel (Vegan Kumaoni Snack) | How to make Badeel (Vegan Kumaoni Snack)

By Namita Tiwari  |  27th Aug 2015  |  
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  • Badeel (Vegan Kumaoni Snack), How to make Badeel (Vegan Kumaoni Snack)
Badeel (Vegan Kumaoni Snack)by Namita Tiwari
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    5

    People

33

0





About Badeel (Vegan Kumaoni Snack)

Badeel is popular Kumaoni dish which is very healthy and flavourful. It is had in breakfast and also served as an appetizer, served with the main course. It can however, also be had as a snack with steaming ginger tea.

Badeel (Vegan Kumaoni Snack), a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Badeel (Vegan Kumaoni Snack) is just mouth-watering. This amazing recipe is provided by Namita Tiwari. Be it kids or adults, no one can resist this delicious dish. How to make Badeel (Vegan Kumaoni Snack) is a question which arises in people's mind quite often. So, this simple step by step Badeel (Vegan Kumaoni Snack) recipe by Namita Tiwari. Badeel (Vegan Kumaoni Snack) can even be tried by beginners. A few secret ingredients in Badeel (Vegan Kumaoni Snack) just makes it the way it is served in restaurants. Badeel (Vegan Kumaoni Snack) can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Badeel (Vegan Kumaoni Snack).

Badeel (Vegan Kumaoni Snack)

Ingredients to make Badeel (Vegan Kumaoni Snack)

  • 1 cup (240 ml)Bengal split gram (chana )
  • 7 to 8 garlic cloves peeled
  • 1 inch piece of ginger peeled
  • 2 to 3 green chilies (optional)
  • ½ cup water
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 ½ tablespoon mustard oil(or any other)
  • ½ teaspoon cumin
  • 2-3 tbsp vegetable oil

How to make Badeel (Vegan Kumaoni Snack)

  1. Wash and soak Bengal split gram (chana daal) overnight or for a minimum of 5 hours.
  2. Drain out water.
  3. Transfer soaked daal to the mixer. Add ½ cup water and grind it along with salt, garlic, ginger and green chilies. The paste should be fine.
  4. Take mustard oil in a thick bottom steel wok. Heat mustard oil. Add cumin. Turn off the heat.
  5. When oil gets a little cold, add daal paste. Taste salt at this stage. Add more if needed.
  6. Turn on the gas to medium flame, stir the paste continuously. It will stick to the bottom of the wok & to the sides. Scrape down the mixture & keep stirring
  7. When it begins to boil, reduce the flame and cook on low flame stirring continuously.
  8. The mixture begins to change colour, becomes thick and the raw smell goes away as it gets cooked. Keep stirring.
  9. When the mixture becomes really thick, reduces in quantity and moves in one lump while stirring, it is done. Turn off the heat.
  10. Grease a plate. Let the mixture cool for about 10 minutes.
  11. Drop the daal mixture in the plate. Apply some oil in the palms, and spread the mixture to a uniform thickness in the plate by pressing with hands.
  12. After 10 minutes, cut diamond shapes with a sharp knife. Keep aside to cool completely.
  13. Heat a non stick pan. Add 1 tablespoon of vegetable oil. Add the badeel pieces and cook on medium flame till they turn pink. Turn and cook on the other side.
  14. Serve hot or cold with coriander garlic chutney.

My Tip:

Stir the mixture continuously. It will thicken and stick to the bottom, keep scraping and stirring to get a uniform lump free mixture.

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