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Sunday, May 17, 2020

Minjni/Meenja






Minjni is a gram flour-based dish, mostly cooked in western up,  the procedure is a little tricky but once its ready to eat it tastes super delicious.
My mother in law liked it very much.
This is generally consumed with rice or roti. In early days people used to eat raw onion with it, now everyone prefers fancy salad with it.
If you serve the Minjni once you have let it sit for about 2 hours after cooking, it tastes even better as the spices get absorbed evenly.
Need lots of practice 🙏
My mother in law always failed to make it so she used to make a dough and then make small goli and fry it but it didn't taste the same. So she told me to make it for her🙂

Preparation Time:-40 minutes
Cooking Time:-20 minutes
Served:-6
Recipe Type:- main course


Ingredients:-

For base:-

  • Gram flour 3 cup
  • Salt to taste
  • Heeng 1 pinch
  • Turmeric powder 1/2tspl
  • Water as required
  • Oil for frying


For gravy:-


  • Onion paste 2tbsp
  • Ginger garlic paste 1tsp
  • Turmeric powder 1tsp
  • Red chili powder 1tbsp
  • Coriander powder 1tbsp
  • Oil 1tbsp
  • Salt to taste
  • Garam masala powder 1/2tsp
  • Coriander leaves for garnishing


Recipe procedure:-


  • First you need to make minjni .
  • Place the besan in a plate with salt, turmeric powder, heeng and sprinkle it with water. Then strain it in a plate and let the thick droplets of besan dry in the plate.
  • Continue the procces till all the flour is finished.
  • The raw boondi will dry within 15 minutes.
  • Now heat oil and fry them on medium hot heat till they turn golden.
  • Dish out the fried minjni in a plate.
  • Heat oil in the same pan add, cumin seeds and let them crackle, add ginger garlic and onion paste, then saute it.
  • Now add turmeric, coriander and red chili powder. Mix well, add 2tbsp water and cook the masala till oil separates.
  • Now add fried minjni, mix it well and cook for two-three minutes.
  • Add  3 cups of water lower the heat cover and cook it till the boondi becomes soft.
  • Switch off the gas.
  • Before serving àdd coriander leaves.  Serve hot with rice or chapati. 



Note:-

  • Use mota besan for minjni.
  • You can add tomatoes or curd.
  • You can see step by step pictorial process. 










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