Saturday, April 4, 2009

KARA PUSA

INGREDIENTS:
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  1. Chik pea powder/besan/chenagapindi-2 cups
  2. Rice flour-4 teaspoons
  3. Salt - to taste
  4. Oil- for frying
  5. curry leaves chopped-fistful
  6. Peanuts-1/2 cup
  7. Makkapoha/cornflakes-1 cup
  8. Thickpoha-1/2 cup
  9. Alu bujiya-1 cup

  1. MASALA POWDER:
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  • Roasted Jeera powder-1/2 teaspoon
  • red chili powder-1 teaspoon
  • salt-to taste
  • garam masala powder-1/2 teaspoon
  • kalanamak/nalluppu-1 teaspoon
  • dhaniya powder-1/2 teaspoon

METHOD:
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Ina bowl mix besan,rice flour,salt very little and water,make batter,now heat oil in a deep frying pan,make karapusa ,once done keep a side.

Also fry curry leaves,alu bujiya,makka poha,ground nuts ,thick poha in the same oil,and add to this kara mixture.Once done add masala powder,make adjustments to the variation in taste.

Once it cools,store in airtight container.Lasts for 15 days.

Karapusa is ready to serve