Recipe for Crispy Vegetable Chila from Wheat Flour and Besan

Dwarf fruit (karela) is very healthy, but due to its bitterness, it is often absent from the tables of children and the elderly. Nevertheless, if karela is prepared using the right spices, it can turn out quite appetizing. If people in your house grimace at the sight of karela, be sure to try this spicy karela bhurji made with chickpea flour and fennel.

The aroma of fennel and the softness of chickpea flour completely mask the bitterness of karela. Serving this unique bhurji with roti or paratha guarantees that everyone will enjoy the food.

Ingredients

The following components are needed for preparation: karela — 250 grams (thinly sliced or grated); chickpea flour (besan) — 3 large spoons; fennel (minced) — 2 large spoons; onion — 2 large (finely chopped); green pepper — 2 (finely chopped); turmeric powder — 1/2 teaspoon; red chili powder — 1 teaspoon; coriander powder — 1 large spoon; amchur powder or lemon juice — 1 large spoon; cumin and nigella seeds — 1/2 teaspoon; asafoetida — 1/4 teaspoon; mustard seed oil — 3 large spoons; salt — to taste.

Cooking Method

First, mix the thinly sliced or grated karela with 1 teaspoon of salt and leave it for 15–20 minutes. Then squeeze it by hand to remove all bitter liquid, and rinse it with clean water, drying it.

In a dry pan, fry the chickpea flour over low heat until lightly golden and fragrant, then transfer it to a plate.

Now heat the mustard seed oil in the pan. As soon as the oil heats up, add asafoetida, cumin, nigella, and minced fennel. Fennel will give the bhurji excellent flavor and aroma.

After this, add the chopped onion and green pepper and fry until light pink. Then add the squeezed karela and simmer on medium heat covered for 7–8 minutes, until the karela becomes soft.

When the karela is well cooked, add turmeric, red chili powder, coriander powder, and salt, mix, and simmer for another 2–3 minutes.

Next, sprinkle the fried chickpea flour and amchur powder on top. Mix thoroughly and cook over low heat for 3–4 minutes so that the chickpea flour and spices evenly coat the karela.

The finished hot, spicy, and non-bitter karela bhurji with chickpea flour and fennel is ready. It is served with roti, puri, or paratha.

We present a simple recipe for making savory and healthy digestive lozenges at home based on cumin. These lozenges, made from cumin, amchur, and spices, are ideal for freshening breath after meals.

If you feel like eating something sour-sweet or spicy after a meal, you can make these lozenges at home instead of buying ready-made products. The cumin digestive lozenge has a sour-sweet and slightly spicy taste that refreshes the mouth. To make it, you will need cumin, amchur powder, black salt, rock salt, lemon, and some other common ingredients. Furthermore, the preparation process does not require much time or effort. The finished lozenges can be stored in an airtight container and consumed as needed.

How to make homemade cumin digestive lozenges

First, heat a frying pan and fry the cumin in it over low heat until fragrant. After the cumin lightly browns and starts emitting a smell, turn off the stove and let it cool. Then, grind the roasted cumin in a blender until it becomes a fine powder.

Next, mix the ground cumin, black pepper powder, rock salt, black salt, amchur powder, asafoetida, and sugar in a large bowl. Gradually add lemon juice to this mixture, stirring thoroughly, but ensuring the mass does not become too wet. The mixture should be prepared so that small balls can be easily formed from it.

Small balls are formed from the resulting mass, which are then lightly rolled in powdered sugar. After this, the lozenges are left to dry for some time. The homemade digestive lozenges are ready. They can be used to refresh the taste in your mouth after eating. After they are completely dry, the lozenges should be stored in an airtight container.