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Samose ke Saath

Chutney ek swaadisht zaayka hai jise dheemi gati se pakaye gaye phalon ya sabziyon, sirke aur masaalon se banaya jaata hai. India se nikalakar, chutniyon ne duniya bhar mein yaatra kee hai, aur harek desh kee is bahu upyogi zaayke ke bare mein apni raay hai.

Taiyari ka samay

15 minutes

Pakane ka samay

Pakane ki zaroorat nahin hai /p>

Samay

15 Minutes

Upkaran

  • Mixing bowl
  • blendar/food processor

Samagri

  • ¼ cup (59 ml) doodh
  • 2 cups (34 g) taaza hara dhaniya
  • 1 cup (17 g) taaza pudeene ki pattiyaan
  • 2-3 hari mirch (masalon ko apni pasand ke anusar ghatayen-badhayen)
  • 1 mota kata gaya chhota pyaaz
  • 2 lahsun ki kaliyan
  • 1 inch adarak ka tukda, chhilka utara huva
  • 1 bada chammach nimbu ka ras
  • Swaad ke anusaar namak
  • Bazaar se laaye gaye ya ghar ke bane samose (vaikalpik)

Nirdesh

  1. Dhaniye ki pattiyon aur pudeene ki pattiyon ko achi tarah dho lein aur atirikt pani nikaal dein.
  2. Blendar ya food processor mein hara dhaniya, pudeena, hari mirch, kata hua pyaaj, lahsun aur adrak daalen. Inhen tab tak ek saath blend karen jab tak aapko mota paste na mil jaye.
  3. Taaza doodh daalen aur phir se tab tak blend karen jab tak mishran smooth na ho jaye. Apni ichcha ke anusar gaarhapan praapt karne ke liye aap doodh ki maatra ghata-badha sakte hain.
  4. Chutney ko kisi katori mein nikaal len aur nimbu ka ras daalen. Achi tarah se milayein.
  5. Swaad ke anusaar namak daalein aur yadi zaroorat ho toh aur zayada kati hui hari mirch daalkar masale ka level ghatayein ya badhayein.
  6. Yadi aap samose ke saath paros rahe hon, toh samose ko garm aur kurkura hone tak oven ya air fryer mein dobaara garm karen.
  7. Chutney ko garam samose ke saath dipping sauce ke roop mein parosen.