Gujrati nasta

Name: Gujrati nasta
Cuisine: Indian
Ingredients: For jalebi-; 1 cup Curd; 1 cup Maida; As required Lukewarm water; For sugar syrup-; 1 cup sugar; 4 cups water; 1 tsp Kesar; For aloo bonda masala-; 3 potatoes, boiled; 2 tbsp Green chilli paste; 1 tbsp Ginger paste; 1 tbsp Red chilli powder; 1 tsp amchur powder; 1 tsp Sugar; As per taste Salt; 1 tsp Rai and jeera; 1 cup Coriander leaves; 1 tsp Garam masala; As required Oil for baghar; For batter-; 2 cups Besan; 1 tsp Ajwain; As per taste Salt; 1 tsp Soda; 1 tsp Red chilli powder; 1 tsp Haldi; 2 tbsp Lemon juice; for dhokla fermentation batter-; 1 cup Leftover idli dosa batter

Shreshta Purohit @cook_19915609

Hyderabad

Gujrati nasta

Shreshta Purohit @cook_19915609

Saved

Ingredients

Forjalebi-
1 cupCurd
1 cupMaida
As required Lukewarm water
Forsugar syrup-
1 cupsugar
4 cupswater
1 tspKesar
Foraloo bonda masala-
3potatoes, boiled
2 tbspGreen chilli paste
1 tbsp Ginger paste
1 tbspRed chilli powder
1 tspamchur powder
1 tspSugar
As per taste Salt
1 tspRai and jeera
1 cupCoriander leaves
1 tspGaram masala
As required Oil for baghar
For batter-
2 cupsBesan
1 tspAjwain
As per taste Salt
1 tspSoda
1 tspRed chilli powder
1 tspHaldi
2 tbspLemon juice
for dhokla fermentation batter-
1 cupLeftover idli dosa batter
2 cupsBesan
1 cupCurd
1 tbspSalt
1 tbspCitric acid
1 tbspSugar
forSpecial dhokla chutney-
2-4Dhokla
10-15Green chillies, boiled
As per taste Salt
1 tspLal mirchi
1 tspHaldi
1 tspRai jeera
1 tspSugar
1 tspAmchur
5 tbspCurd

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Steps

1

For making jalebis mix maida curd and lukewarm water and keep aside for 4 to 6 hours.
2

For syrup,add sugar, water and boil till 1 string chasni and add kesar keep aside.
3

Heat ghee and make jalebis and dip them in chasni and serve hot.
4

For aloo bonda masala heat oil add Rai jeera, curry leaves, adrak paste, harimirchi paste fry them and then add boiled and mashed aloo, then add all the dry masalas, cover it and cook for 10 minutes and keep it aside.
5

Make batter by mixing besan kalimirchi haldi ajwain, salt, soda and lemon juice mix well.
6

Now make balls of bonda masala dip in batter and fry them till cooked. Serve hot with garlic mint chutney.
7

Mix all the batter ingredients and keep aisde for 6 to 8 hours for fermemntation.
8

For dhokla seprate the batter in 2 batches and add 1 tsp salt, 1 tsp citric, 1 tsp sugar, heat it add water and keep the stand. Grease thali with oil, add batter and steam till it's done.
9

For making special wali chutney, mash 3-4 dhoklas add curd and all the maslas except rai jeera, heat oil add rai jeera, haldi and mashed dhoklas masala and boiled mirchi and cook for 5 min and serve with dhoklas or rotis.