Holi Hai!

>> Saturday, 3 March 2007

In preparation for my column this week, I thought I'd try my hand at making phulourie and biganee. Phulourie is a seasoned splitpea and flour batter that's deep fried. Biganee is thinly sliced eggplant that's dipped in the phulourie batter and deep fried. Both are served with what we call sour or chutney.

These are just two of the foods made by my extended family to celebrate Phagwah/Holi. Read the column for more.



Phulourie batter






Phulourie frying





Cooked phulourie






Biganee frying





Biganee and sour


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