For ghatta: Mix all ingredients, make stiff dough. Form into small oval, dumplings Heat the 4 tablespoon oil,fry ghattas for 2 minutes. Remove from oil. Keep aside. Use a heavy large sauce pan. To proceed: Form a paste of chilli, ginger, garlic, coriander, Rub the chunky veggies with oil and masala paste. Marinate for 30minutes. Heat oil used for frying ghattas to proceed. Add all the chunky vegetables, stir well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot, either as is, or with parathas. Making time: 1 hour Makes: 5-6 servings Shelflife: Best fresh or reuse frozen. Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.
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|Serving Size: 1 Serving (579g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 455 (84%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 31.7g|
|Polyunsanturated Fat 14.3g|
|Cholesterol 0mg||0 %|
|Sodium 337.2mg||12 %|
|Potassium 102.5mg||3 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 23g|
|Protein 1.1g||2 %|
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Calories per serving: 544
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