Kalmi Barray

Name: Kalmi Barray
Total time: 1200 s
Yield: 4-5 person
Cuisine: Pakistani
Ingredients: 1 cup gram pulse (daal channa); 4 tbsp daal moong; 1 inch ginger piece; 3 green chillies; 1 tsp cummin seed; 1 tbsp crushed corriender seeds; 1/4 th tsp carrom seed (ajwain); 4 tbsp Corriender leaves; 1/2 tsp all spice powder (garam masala); oil for deep frying

asma syed @cook_20987828

#cookwithhuma
It's a very famous Dehli community dish, they are called as kalmi barra because they are "qalam" i.e cut into pieces. It's a heat iftaar snack.

asma syed @cook_20987828

#cookwithhuma
It's a very famous Dehli community dish, they are called as kalmi barra because they are "qalam" i.e cut into pieces. It's a heat iftaar snack.

Saved

Ingredients

20min

4-5 person

1 cupgram pulse (daal channa)
4 tbspdaal moong
1 inchginger piece
3green chillies
1 tspcummin seed
1 tbspcrushed corriender seeds
1/4th tsp carrom seed (ajwain)
4 tbspCorriender leaves
1/2 tspall spice powder (garam masala)
oil for deep frying

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Steps

20min

1

After washing both pulses soak them overnight in water. Coarsely grind it with green chillies and ginger in chopper without water in it.
2

Add all above mentioned spices and Corriender leaves in it and mix.
3

Make them into medium size patties by means of greased hands. Then shallow fry it for 2min.
4

Let the patties get cooled down at room temperature completely, then cut them length wise into 1 inch pieces.
5

Then again crispy fry it in medium temperature oil. Your kalmi barray are ready to serve, you can have them with ketchup or any sauce you like.