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Step by Step to Cooking Appetizing Whosayna’s Zanzibar Mix

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Whosayna’s Zanzibar Mix

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Below are the ingridients that are required to make a remarkably good Whosayna’s Zanzibar Mix:

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

Done with the ingridients? Here are the instructions on serving Whosayna’s Zanzibar Mix:

  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.

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