Ingredients:-
Pori (puffed rice) – 10 litres
Sago – 200 gms
Green chillies – 15
Small onions – 1/2 kg
Jheera – 5 Teaspoon
Asafoetida – 1 Teaspoon powdered or 1 small piece
Coriander leaves – 4 Big bunches
Salt – To Taste
Method:-
Soak the puffed rice for 1-2 hour in just enough water.
In 500 ml of water, boil the sago and keep aside.
Cut the green chillies, onions and coriander leaves very fine.
Drain and squeeze the puffed rice fully and keep in a large basin.
To it, add the cut green chillies onions and coriander leaves. Then add the asafetida and salt.
Add the cooked sago.
Mix well. On a plastic sheet, make small balls, and dry it out under the sum for 4 days until it is completely dry. Store in containers when well – dried.
