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



500 grams kabuli garbanzo 3-4 tomatoes

� cup coriander leaves 3-4 tbsp. chaat masala

salt � cup date-tamarind chutney

� cup green chutney 400 grams sev

For the puries:

300 grams all-purpose flour 200 grams wheat flour

salt � cup oil

oil for frying


Shift both the flours and add salt and oil. Knead the flour to firm consistency.

Leave the flour for � hour and then roll into small-puries. Dry them on the paper and then fry them in the warm oil.

Soak kabuli garbanzo for 5-6 hours and pressure cook with a little salt and water until 3 whistles. Cool and mix a little turmeric powder and red chili powder. Mix well. Cut tomatoes into small pieces.

Take 2 puris in a plate and mash them. Spread kabuli curry on it and sprinkle chaat masala, tamarind chutney and green chutney. Spread the sev, the coriander leaves and serve