Farhat
Ingredients:
2 heaped tablespoons of gram flour
2 heaped tablespoons of atta flour 1000ml (1 liter) of warm water (keep some extra water handy on the side)
½ cup coconut milk (optional)
Salt to taste
2-3 tablespoons grated raw mango
Juice of 2 lemons
2 teaspoons red chili powder
Drop of garlic paste
2-3 green chilies
2 – 3 potatoes (peeled and cubed into bite sized pieces, then boiled until done)
¼ teadpoon turmeric powder
Drop of yellow color (optional)
2 heaped tablespoons of gram flour
2 heaped tablespoons of atta flour 1000ml (1 liter) of warm water (keep some extra water handy on the side)
½ cup coconut milk (optional)
Salt to taste
2-3 tablespoons grated raw mango
Juice of 2 lemons
2 teaspoons red chili powder
Drop of garlic paste
2-3 green chilies
2 – 3 potatoes (peeled and cubed into bite sized pieces, then boiled until done)
¼ teadpoon turmeric powder
Drop of yellow color (optional)
Method:
A) Sieve the flours together
B) Add a bit of warm water into it and mix to form a paste.
C) Once the paste is smooth, pour it into a big pan / pot
D) Slowly add the rest of the water a little at a time whilst stirring to incorporate the paste into the water smoothly.
E) Once all the water is added, sprinkle 1 teaspoon of salt and the chili powder, green chili, lemon juice and the garlic paste.
F) Turn on the heat and bring to a slow simmer whilst constantly stirring (this stage is crucial, if you don’t keep stirring, the flour will form lumps). As the mixture starts heating up, it will begin thickening slightly. It’s not supposed to get too thick, so you can add a bit of water if it feels very thick.
G)Let this simmer for a couple of minutes whilst stirring
H) Add the grated mango and turmeric powder plus the coconut milk (if you are using it) a little at a time whilst stirring.
I) Adjust salt and chili
J)Keep simmering the mixture until the raw flour taste disappears. This could take about 20mins or so.
K) Once the raw smell/taste is gone you can then add all the boiled cubed potatoes.
L) Keep simmering on gentle heat for about 5-10 more minutes
M) Adjust water if it feels like it’s thickening too much. It should be of a medium consistency, not too thick and not too watery. You can add a few drops of yellow color and stir it in if you want more vivid appearance.
N) Once it is to your satisfaction, turn off the heat.
Your sauce is ready!
A) Sieve the flours together
B) Add a bit of warm water into it and mix to form a paste.
C) Once the paste is smooth, pour it into a big pan / pot
D) Slowly add the rest of the water a little at a time whilst stirring to incorporate the paste into the water smoothly.
E) Once all the water is added, sprinkle 1 teaspoon of salt and the chili powder, green chili, lemon juice and the garlic paste.
F) Turn on the heat and bring to a slow simmer whilst constantly stirring (this stage is crucial, if you don’t keep stirring, the flour will form lumps). As the mixture starts heating up, it will begin thickening slightly. It’s not supposed to get too thick, so you can add a bit of water if it feels very thick.
G)Let this simmer for a couple of minutes whilst stirring
H) Add the grated mango and turmeric powder plus the coconut milk (if you are using it) a little at a time whilst stirring.
I) Adjust salt and chili
J)Keep simmering the mixture until the raw flour taste disappears. This could take about 20mins or so.
K) Once the raw smell/taste is gone you can then add all the boiled cubed potatoes.
L) Keep simmering on gentle heat for about 5-10 more minutes
M) Adjust water if it feels like it’s thickening too much. It should be of a medium consistency, not too thick and not too watery. You can add a few drops of yellow color and stir it in if you want more vivid appearance.
N) Once it is to your satisfaction, turn off the heat.
Your sauce is ready!
For serving, pour a couple of serving spoons full of the sauce with a few pieces of cubed boiled potatoes into a bowl. Add a few mashed fried potatoes and bhajias into it plus the chutney. Then sprinkle your potato/cassava shavings or flakes on top and serve hot! Very enjoyable with a cold drink on the side.
Enjoy!
More recipes for Urojo mix, please click on the names of the recipe {s} you want to see {links} down below:
Grilled Coriander Tandoori Chicken skewers: Mishkaki Ya Kuku
Cassava flakes: Chipsi Za Muhogo
Kachori recipe coming soon
Delicious Fish Cutlets: Katlesi Za Samaki
Coloured Spicy Mashed Potatoes in Gram Flour
Homemade Spice Coconut Chutney
Extremely Hot Carrot Chilli Sauce
Homemade Delicious Meat Samosas: Sambusa Za Nyama
Yummy Chicken And Vegetable Spring Rolls
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