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We hope you got insight from reading it, now let’s go back to gujrati nasta recipe. You can cook gujrati nasta using 45 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Gujrati nasta:
- You need For jalebi-
- You need 1 cup Curd
- Use 1 cup Maida
- You need As required Lukewarm water
- Provide For sugar syrup-
- Provide 1 cup sugar
- Provide 4 cups water
- Take 1 tsp Kesar
- Get For aloo bonda masala-
- Take 3 potatoes, boiled
- Take 2 tbsp Green chilli paste
- Provide 1 tbsp Ginger paste
- Take 1 tbsp Red chilli powder
- You need 1 tsp amchur powder
- You need 1 tsp Sugar
- Get As per taste Salt
- Take 1 tsp Rai and jeera
- Provide 1 cup Coriander leaves
- You need 1 tsp Garam masala
- Provide As required Oil for baghar
- Provide For batter-
- Prepare 2 cups Besan
- Prepare 1 tsp Ajwain
- Prepare As per taste Salt
- Take 1 tsp Soda
- You need 1 tsp Red chilli powder
- You need 1 tsp Haldi
- Get 2 tbsp Lemon juice
- Get for dhokla fermentation batter-
- Get 1 cup Leftover idli dosa batter
- Take 2 cups Besan
- You need 1 cup Curd
- You need 1 tbsp Salt
- Prepare 1 tbsp Citric acid
- You need 1 tbsp Sugar
- Prepare for Special dhokla chutney-
- You need 2-4 Dhokla
- Prepare 10-15 Green chillies, boiled
- You need As per taste Salt
- You need 1 tsp Lal mirchi
- Provide 1 tsp Haldi
- Take 1 tsp Rai jeera
- You need 1 tsp Sugar
- Take 1 tsp Amchur
- Get 5 tbsp Curd
Instructions to make Gujrati nasta:
- For making jalebis mix maida curd and lukewarm water and keep aside for 4 to 6 hours.
- For syrup,add sugar, water and boil till 1 string chasni and add kesar keep aside.
- Heat ghee and make jalebis and dip them in chasni and serve hot.
- 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.
- Make batter by mixing besan kalimirchi haldi ajwain, salt, soda and lemon juice mix well.
- Now make balls of bonda masala dip in batter and fry them till cooked. Serve hot with garlic mint chutney.
- Mix all the batter ingredients and keep aisde for 6 to 8 hours for fermemntation.
- 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.
- 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.
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