Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rangeele bhalle. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rangeele Bhalle is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Rangeele Bhalle is something that I have loved my whole life. They’re nice and they look fantastic.
In this gloriously rocking cover of Kailash Kher's song, Latest New Hindi Song albeliya sungs by Pratibha Singh Baghel shines with her powerful voice. Film :- Rangeela Song :- Man Rangeela Bhail Singer :- Alok Kumar,Falguni Bramhbhatt Lyrics :- Shyam Dehati Music Director :- Rajkumar R. It stars Aamir Khan, Jackie Shroff and Urmila Matondkar.
To begin with this recipe, we have to prepare a few ingredients. You can have rangeele bhalle using 16 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Rangeele Bhalle:
- Take 2 bowls rice flour
- Take 1small cup blanched spinach pulp
- Make ready 1small cup cooked black grapes pulp
- Make ready 1small cup cooked beetroot pulp
- Prepare 1small cup cooked carrot pulp
- Get 1/2 teaspoon turmeric powder
- Make ready 1 tsp baking powder
- Take 1 tbsp ginger garlic paste
- Prepare 1 tbsp green chilli paste
- Get 1 tsp sugar
- Make ready 1 tbsp cumin seeds
- Prepare 1 tbsp lemon juice
- Take 1 tbsp chaat masala
- Take if required Water ( to make batter)
- Take as per taste Salt
- Make ready as needed Oil for deep frying
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Steps to make Rangeele Bhalle:
- Mix 2 bowls rice flour, 1 tbsp ginger garlic paste, 1 tbsp green chilli paste, 1 tsp sugar, 1 tbsp cumin seeds, 1 tbsp lemon juice and 1 tbsp chaat masala.
- Take all the pulps and turmeric powder in different bowls. Add salt as per taste, 2-3 tbsp rice flour mixture, 1/4 tsp baking powder in each bowl and mix well to form dough.
- Roll into balls shape. Deep fry & serve with favorite chutney.
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