Khara Mixture

In my mother in law’s home, Krishna Janmastami is one of the grand festival. For that day will prepare many fries, hots and sweets. All this cooking starts almost a week before the festival. Khara Mixture is one the variety, I saw this first time when she was preparing next time I myself tried it and succeeded.

Khara:

3tsp Salt

5tsp Red chilly powder

1 ½ tsp Asafoetida (Hing)

Mix all the ingredients and keep aside.

Khara Bhondi:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

1 pinch Cooking Soda

Method:

1.     Take a bowl mix all the above ingredients add required amount of water, the consistency should be like idly batter.

2.     Heat the oil for deep fry, take the bhondi ladle hold on the hot oil, pour the bhondi batter in the ladle slowly, so the batter freely fall into oil as droplets.

3.     Fry the bhondi till crisp and take them out, repeat the same for rest of the batter.

4.     Now sprinkle the prepared Khara on it and pour in to a big bowl.

Om Podi:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

1tsp Ajwain powder

Method:

1.     Take a bowl mix all the above ingredients add required amount of water and mix like smooth ata dough.

2.     Put the dough into mould with sev plate (very small holes) and press into hot oil.

3.     Fry in low flame till it becomes crisp, take away to a plate.

4.     Repeat the same for rest of the Dough.

5.     Now spinkle the prepared Khara over it, crush and pour into same bhondi big bowl.

Ribbon Pakoda:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

Method:

1.     Take a bowl mix all the above ingredients add required amount of water, the consistency should be smooth ata dough.

2.     Put the dough into mould with ribbon plate and press into hot oil.

3.     Fry in low flame till it becomes crisp, take away to a plate.

4.     Repeat the same for rest of the Dough.

5.     Now spinkle the prepared Khara over it, crush and pour into same big bowl.

Thenethollu:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

Method:

1.     Take a bowl mix all the above ingredients add required amount of water and make like smooth ata dough.

2.     Put the dough into mould with thenethollu plate (bigger than sev holes) and press into hot oil.

3.     Fry in low flame till it becomes crisp, take away to a plate.

4.     Repeat the same for rest of the Dough.

5.     Now spinkle the prepared Khara over it, crush and pour into same big bowl.

Remaining Ingredients:

 250 gms Flattened Rice (Gatti Avalakki)

 400 gms Ground Nut

 1 bunch Curry Leaves

 1 inch Chopped Dry coconut

1.     Deep Fry all the above ingredients separately and take out in a bowl.

2.     Add 250 gms of Fried Gram into the same bowl.

3.     Sprinkle the prepared Khara over it, mix well and pour into the same big bowl.

Now mix well all the prepared mixture contents om podi, ribbon, thenethollu, flattened rice, ground nut, dry coconut, fried gram and curry leaves.

Now Khara Mixture is ready to serve, we have to save in air tight container and can be preserve for a month.