Recipe: Delicious Whosayna’s Zanzibar Mix

Whosayna’s Zanzibar Mix.

You can cook Whosayna’s Zanzibar Mix using 38 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Whosayna’s Zanzibar Mix

1. It's of Chana Ras/Rojo:.
2. It's 1 cup of Black Chana.
3. It's 4 of Potatoes.
4. Prepare 2 tbsp of All Purpose Flour (Maida).
5. You need 2 of Green Chillies.
6. You need 1/4 tsp of Turmeric Powder.
7. Prepare of Lemon Juice.
8. It's of Salt (as required).
9. Prepare of Daal Bhhajia:.
10. You need 2 cups of Chauli ki daal (Black Eyed Beans splitted).
11. Prepare of Salt (as required).
12. Prepare 1/2 cup of Methhi/Fenugreek Leaves (chopped).
13. You need 1/2 cup of Bhhaji/Spinach (chopped).
14. Prepare 1 of Green Chilli.
15. It's 1 of Onion.
16. Prepare of Bateta Vadas:.
17. Prepare 3 of Potatoes.
18. You need of Salt (as required).
19. Prepare of Lemon juice.
20. It's of Chilli powder (pinch).
21. You need of Batter:.
22. It's 3 tbsp of Besan/Gram Flour.
23. You need of Salt (as required).
24. You need 1/2 tsp of Baking Powder.
25. Prepare of Coconut Chutney:.
26. You need 1 of Coconut (grated).
27. You need of Salt (as required).
28. Prepare 2 of Green Chillies.
29. It's 1 of Garlic Clove.
30. It's of Lemon Juice.
31. It's Leaves of Few Coriander.
32. It's of Red Chilli Chutney:.
33. You need 8-9 of Red Chillies.
34. Prepare of Lemon Juice.
35. It's of Salt.
36. You need 1 of Garlic Clove.
37. It's of Cassava Crisp:.
38. Prepare 1 of Cassava/Tapioca.

Whosayna’s Zanzibar Mix step by step

1. Chana Ras/Mix Rojo: Soak chana overnight, then boil with salt and water till done. Boil potatoes with peels. Peel and cut 3 potatoes in cubes. Blend maida, 1 boiled potato, green chillies, turmeric, salt and lemon with two glasses of water, keep on boil stirring now and then not to let lumps form as it boil add chana and potatoes cook for another 10 minutes and remove from flame, garnish with coriander leaves..
2. Daal Bhhajia: Soak daal over night then blend all except salt, methhi leaves and bhhaji, should not put much water, just like we blend for vadas. Because you will use hands to shape the bhajia, deep fry till nicely browned up. Bateta Vadas: Boil potatoes with skin on, then peel and mash them, add the other ingredients and mix well. Make small balls. Batter: Make thin batter, dip each potato ball in it and deep fry to golden brown colour..
3. Coconut Chutney: Blend all roughly with lemon juice and little water, should be grainy not paste like. Red Chilli Chutney: Blend all together to fine paste. Cassava Crisp: Peel cassava wash and dry with kitchen towel. Grated on towel so all water drains there. Deep fry till crisped up. How to serve: In a bowl put 1/2 full of chana ras, top up with 2-3 daal bhajias, 2 bateta vadas, chopped onions, handful of cassava crisps and coconut and red chilli chutney.