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Festival Nankeen Platter
Festival Nankeen Platter

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We hope you got benefit from reading it, now let’s go back to festival nankeen platter recipe. You can have festival nankeen platter using 49 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Festival Nankeen Platter:
  1. Prepare chorafali
  2. Take 1 cup Gram Flour (besan flour/ chickpea flour)
  3. Provide 1/3 cup Urad Flour (split urad dal flour)
  4. Take 1 spoon Papad Khar
  5. You need 1 tablespoon Oil + for deep frying
  6. Provide as per taste Salt
  7. Use 1/4 cup Water
  8. You need 2 teaspoons Red Chilli Powder
  9. Provide 1 teaspoons Black Salt
  10. Use Mathiya
  11. Take 1 bowl Mathiya Flour - (Moth beans 3 cup flour + Urad dal 1 cup flour)
  12. Prepare 1/4 Cup Water - - Adjust to knead the dough
  13. Provide As per taste Salt -
  14. Use 6 tbsp Sugar
  15. Get 1 tbsp Ajwain
  16. Get 4 tsp Green Chillies Paste or White Chilli Powder - - can adjust as per taste
  17. Prepare 2-3 tbsp Oil - to Knead the dough
  18. Provide As required Oil - For Deep Frying
  19. You need Chakri
  20. Take 2 cups Rice Flour
  21. Use 1 cups wheat flour
  22. Prepare 1 cup fresh Milk's Cream
  23. Get 3 tsp ginger chilli paste
  24. Provide 1/2 cup curd
  25. Use 4 tsp white seasame seed
  26. Use 1 spoon sugar
  27. Provide as per taste Salt
  28. Provide 1 Spoon Turmeric
  29. You need Pinch astafoidea
  30. You need As required Oil for frying
  31. You need Shakkarpara
  32. Provide 1/4 cup sugar
  33. Prepare 3 cup maida/All-purpose flour
  34. You need 1/4 cup rava
  35. Take Pinch salt
  36. Provide 5 tbsp ghee
  37. Provide Pinch salt
  38. Get as needed Oil for frying
  39. You need Roasted Poha Chivda
  40. Use 250 gms thin poha
  41. Use 50 gms peanuts
  42. You need 4-5 green chillies
  43. Take 1/4 tsp Turmeric powder
  44. Take 8-10 curry leaves
  45. Prepare Pinch hing
  46. Take As per taste Salt
  47. Use 3 tsp oil
  48. Get 2 spoon Sugar Powered
  49. Use 3 spoon chilli powder
Instructions to make Festival Nankeen Platter:
  1. Boil 1/4 cup water with a pinch of salt and 1-tablespoon oil in a small pan until salt is dissolved or for approx. 3_4 minutes. cool down at room - Mix all ingredients and make dough.Keep one side for 15 minutes. Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as  'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it.
  2. Repeat the steps until dough becomes smooth, soft and it lightens its color. Make big round & cut it square/ strip. Heat oil with medium flame. Fry all chorafali. Sprinkle chilli powder & black salt.
  3. First Step is to Prepare the water to knead the dough - Take water and bring it to boil - while water boils sugar and salt as per taste. Now add ghee & Switch off the flame once water comes to boil and cool down at room temperature. To Knead the dough - In a mixing bowl add Mathiya Flour, Ajwain, Green chilli paste / while chilli powder and knead the dough with the water prepared in step 1. Knead the dough with hard consistency like that of Bhakri dough.
  4. Now, on a flat clean surface, put few drops of oil, and put the dough above it, now with the help of pestle (mortar) also known as  'Khandi Dasta' in gujarati, pound the dough, make the dough flat, add few drops of oils and pound the dough again, and flattern it, and repeat the steps until dough becomes smooth.Now take the same dough, and stretch from both the sides, pull it off both the sides like the way we pull elastic.Please repeat this till it becomes soft and it lightens its color.
  5. Make equal portions of the dough balls and on a rolling pin roll out circles like puris/papad like from the dough balls but should be very thin - - Deep Fry these papads in hot oil in medium low flame, care should be taken that mathiyas fry quickly like papad. - - After frying take them out in a dish. - - Mathiyas are ready to be served.
  6. Take a bowl add rice flour,wheat flour green chili - Ginger paste, salt, Sesame seeds, Cream, Asafoetida & Turmeric powder in it & make dough with curd & water. Now keep aside for 15-20 mins.After 15-20 min take dough put it into chakli maker and give a shape of chakli. Now take one pan add oil for deep fry let oil get hot then put chakli and fry it.Chakli is ready to serve.
  7. Take a large bowl add hot milk and dissolve the sugar & salt in it. Once the sugar is dissolved add ghee and gradually add the maida & rava. After 10-15 minute the dough will become firmer than before. Knead the dough and Roll out the dough evenly and cut it into small diamond shape. Fry these in oil on low flame until they turn light brown and puffy.Take the shakkar paras out in a plate and let them cool completely. Shakkar paras is ready.
  8. Take a kadhai and heat add 1 tsp oil add cut chilli, curry leaves, turmeric and pinch of hing powder. Add poha and roast on slow gas flame 15- 20 mins proper stir as well. Now Add chilli powder, sugar powder, fried peanut & salt as per taste & Mix it well. Ready rosted poha chevda .
  9. Diwali festival Chorafali, Mathiya, Chakali, shakkarpara & Rosted poha Chevda are ready. Festival Nankeen Plater is ready to Serve

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