Jain World
Sub-Categories of Corn Varieties
Apple-Guava Curry
Chaay Bhel
  Chatpata Roll
  Harabhara Kabab
  Kabuli Chaat
  Ker-Sangari Curry
  Parched Pice (Poha) Corquetes
  Rice Pancakes
  Urad Dal Vada


Sub-Categories of Food  Varieties



200 grams fried rice 1-cup fine sev� salted bundi

1-cup peanuts 1-tbsp. chaat masala

1-cup fresh garbanzo or peas 2 tomatoes

� cup grated coconut � cup green chutney

� date-tamarind chutney � cup coriander leaves

salt � cup pomegranate seeds

� cup cashew-nuts.


Boil peanuts and green garbanzo with a little salt. Roast cashew-nuts in a little ghee. Cut tomatoes into pieces. Take fried rice in a pot, add salt bundi, boiled peanuts and garbanzo. Add tomatoes pieces to it.

Mix cashew-nuts and coconut. Add chaat masala and salt. Mix well with green chutney and date chutney.

Serve in a plate.

Sprinkle coriander leaves, sev and pomegranate seeds.