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Cook Time 15 minutes
Ingredients Method

Ingredients
  

  • For Bharazi
  • 1 + 1/2 cup dried whole pigeon peas/suki tuver
  • 2 cups thick coconut milk more if required
  • 2 teaspoons ginger+green chilli paste
  • a pinch of turmeric powder
  • 1 teaspoon lemon juice
  • salt to taste
  • finely chopped coriander to garnish
  • For Mandazi
  • 2 cups white flour
  • 4 tablespoons ghee
  • 6 tablespoons sugar reduce if you don't like sweet breads
  • 1 + 1/2 teaspoons baking powder
  • warm water to bind the dough
  • oil for deep frying

Method
 

  1. Clean and soak the the tuver overnight or for 7-8 hours.
  2. Drain the soaking liquid and pressure cook the soaked tuver in enough water until done.
  3. They should not be mushy but tender after pressure cooked.
  4. Drain the cooked liquid from the tuver.
  5. Take a pan, add coconut
  6. Once the bharazi has been cooked, pour the coconut milk into a pan and start to heat it.
  7. Add the bharazi, spices and the pastes and bring to boil until the sauce starts to thicken but still soupy.
  8. For Mandazi
  9. Mix the ingredients listed for Mandazi.
  10. Using warm water bind the flour into a semi-stiff dough (puri like)
  11. Knead the dough well.
  12. Cover and set aside for an hour or two.
  13. Divide the dough into balls.
  14. Roll into saucer sized circle that is 1/2 cm. thick.
  15. Cut in to four pieces, keep on the side for 30 minutes.
  16. Deep fry and serve warm with Bharazi.