Aalluche Phatphate
by Bhagyashree
01 Jan 2000
This recipe has been viewed 16269 times
This recipe is usually used by maharashtrian on auspicious occasion.
Aalluche Phatphate recipe - How to make Aalluche Phatphate
Preparation Time: Cooking Time: Total Time:
6 colocassia leaves (arbi ke patte)
small bunch of ambat chuka
10 to 15 pcs peanuts, soaked chana dal (split bengal gram), and pieces of dry coconut (kopra) soaked
4 green chillies
2 tbsp besan (Bengal gram flour)
1 tbsp cumin seeds (jeera), mustard seeds ( rai / sarson)
oil for bagar
Method
- Cut the leaves of aallu & ambat chhukaa (or tamarind) finely and boil the same, while boiling at few drop of edible oil.
- After it is cooked and all the water evaporated, add gram flour to it.
- Make bagar and add to it groundnut, channa dal, coconut, fry the same till it turns golden brown.
- To tha bove bagar add aallu patta gravey already cooked.
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