Bhatia Fusion · New dishes from leftovers
Maghamethi ji Garari
Spiced gram flour pancake
Savoury griddle pancakes (garari) from a thick, pourable batter of maghamethi mixed with gram flour and semolina and flavoured with green chilli, ginger, coriander, hing and lime juice (optionally tomato and mint), cooked golden on both sides in oil. Served hot or cold, usually as a dinner accompaniment.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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In a vessel, mix the left-over maghamethi, gram flour, water and 1 tbsp of the oil into a thick batter of pouring consistency.
Add all the remaining ingredients except the oil (chop the green chillies, ginger, coriander and tomato finely) and mix thoroughly.
Heat a griddle over a medium flame and spread 1 tsp oil on it. Spread half the batter evenly on the griddle, add oil around the edges and let it cook.
Turn the garari over and cook the other side as well, until it is golden brown.
Repeat with the remaining batter.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The tomato and mint are optional.
Serve with
Hot or cold, with tomato ketchup or Dharan ji Chutney; usually served at dinner as an accompaniment.
Recipes mentioned here
Made from
This dish uses up leftover:
Nutrition
EstimatedPer garari
620 kcal
- Protein
- 19 g
- Carbohydrate
- 58 g
- Fat
- 35 g
The recipe makes 2 gararis.
Whole recipe
1,230 kcal
- Protein
- 38 g
- Carbohydrate
- 116 g
- Fat
- 69 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos