Gangwal Flour Foods LLP

Gangwal Makka Aata 1kg, Pack of 5 Maize Flour Makki Aata Makke Ka Aata 5000gm Corn Flour Desi Makka Aata Punjab Da Kamal, Swad bemisaal.Makai de Roti, Sarso Ke Sag De naal. * Specially for winters* Yummy in taste.* Made from best makka.* Selected from punjabi cuisine. Product Gyan - Gangwal Makka atta is made from hand picked, fine quality farm maize.Maize flour has lower calories compared to wheat flour. It is high in proteins and starch.No artificial colours and preservatives.Gangwal Makki ka atta is gluten free flour made from pure yellow sweet corn kernels. Health Benefits - Makka Aata also called as Makai Aata is grounded from best quality maize / dried corn.Procurement of best quality of maize is not only important, but its production and processing which provides top quality product.Simultaneously maintaining its freshness, aroma and flavor & we try our best to maintain it.

Shahi Bafla / Baati Aata Sunday Ka LunchDal Bafle Ladoo Ke Sang.Enjoy your "Shahi" Treat. * Easy to Cook* Malwian Variation - Baati* Churma - Sweet Version* Easy To Serve In Gatherings Product Gyan - History Behind BaatiIn Ancient times our Rajas' - Maharajas' used to have this cuisinein their Lunch and Gatherings. This cuisine is also called as Shahi Bhojan.BAFLA, a kind of BAATI is a Central Indian Variation made which is boiled in water before being roasted it is much softer and richer in ghee than Baati as the ghee penetrates inside which is also very easy to cook.

Gangwal Moong Bhajiya Instant Mix 500gm, Pack Of 2 Mansoon Special Instant Moong Bhajiya Mix Moong Pakoda Mix Most Indians await monsoon showers for the ultimate experience of taste! A plate full of fried bhajiya, served hot with tea, is much of a bribe to any Indian tongue. RECIPE : Uniformiy Mix 500gms of Gangwal Moong Bhajiya Mix in 600ml of Water to make the Smooth paste. SUGGESTION : Make Sure that batter gets Smooth.You Can add finely Chopped Onions, Spinach, Green Chillies, Ginger, Garlic etc. as per your Choice to the paste. It may require a bit more amount of Water.Keep it aside for 10-15 min.Make Bhajiya (Pakodas) as per required SiZe form the paste. Fry gently till it become light brown & Crispy.Serve hot With Podina Chutney or Tomato Sauce.HEIGHLIGHTS : 100% Natural Ingredients, No artificial color, No preservativesHealthy and tasty snacks of GangwalThe best accompaniment with your teaHealthy and delicious products of Gangwal.

Unlock the secret to authentic Indian cuisine with just a pinch of GANGWAL GARAM MASALA. Perfectly ground and expertly balanced, it adds warmth, depth, and a burst of complex flavors to your dishes. Whether you're preparing savory curries, or delectable snacks like samosas and kachoris, GANGWAL GARAM MASALA is the key to transforming ordinary meals into extraordinary culinary experiences. Introducing our exquisite GANGWAL GARAM MASALA, meticulously crafted by frying and roasting a selection of over 26 high-quality spices. These spices undergo a thorough modern cleaning process, ensuring a unique blend that elevates the flavor of your dishes, providing a satisfying culinary experience. Usage Instructions: Enhance the taste of your Dal, Vegetable, and Spicy dishes by incorporating this GANGWAL GARAM MASALA after cooking. Alternatively, sprinkle it over ready meals for a lingering flavor and a distinctive taste.

Bringing the tingling taste of Gujarat to your dining table. Rip, cook, and much!!! Explore the taset of our quality product with your eyes shut. In Just 5 easy step COOKER VESSEL COOKING 1. Mix 750 ml of water & 500g of Khaman Mix with spoon gently to make the paste smooth. (For tangy taste, you can add green chili & ginger as per your taste)Place the steel ring (2 inch approx.) at the bottom of cooker / vessel on high flame for 2 min.2. Grease the inner surface of aluminum pot with oil from all sides & pour the paste in it.3. Keep the aluminum pot in cooker/vessel.Note : Don't keep whistle on the lid of the cooker or weight on the vessel.4. Keep the cooker or vessel on high flame for 15-20 min & allow the steam to pass out.5. Off the flame & cool the cooker or vessel for 5 min & take out khaman container for frying.

Gone are the days of the complications of making perfect Idlis.In Just 5 easy step :-IDLI MAKER COOKING Heat required water on low flame in idli maker. Mix 750 ml of water & 500g of Gangwal Idli Mix gently with spoon to make paste smooth.Grease Idli maker with oil, pour in Idli paste & close the lid.Turn the flame high for 15 min & allow the steam to pass out.Off the flame & wait till the cooker cools down.Take out cooked Idli & serve it with sambhar & coconut chutney.MICROWAVE COOKING Safe Idli Maker can be used to make 8 idlis at a time. Pour half a cup of water into the bottom plate. Pour the idli batter into the molds in the idli stand.(Take care to fill 3/4 of each mold only since the idlis will rise upon cooking). Place the stand over the bottom plate and shut it with the cover.Put this in your Microwave Oven and cook for 5-6 minutes on Medium (80%) power or for 3-4 minutes on high (100%) power.Remove from the Microwave and let it stand to cool for 2 minutes. The idlis are now ready to serve. You can also fry the Idlies & then serve it with sambhar & coconut chutney.

Most Indians await monsoon showers for the ultimate experience of taste ! A plate full of fried bhajiya, served hot with tea, is much of a bribe to any Indian tongue. RECIPE : Uniformiy Mix 500gms of Gangwal Moong Bhajiya Mix in 600ml of Water to make the Smooth paste. SUGGESTION : Make Sure that batter gets Smooth.You Can add finely Chopped Onions, Spinach, Green Chillies, Ginger, Garlic etc. as per your Choice to the paste. It may require a bit more amount of Water.Keep it aside for 10-15 min.Make Bhajiya (Pakodas) as per required SiZe form the paste. Fry gently till it become light brown & Crispy.Serve hot With Podina Chutney or Tomato Sauce.HEIGHLIGHTS : 100% Natural Ingredients, No artificial color, No preservativesHealthy and tasty snacks of GangwalThe best accompaniment with your teaHealthy and delicious products of Gangwal.

1. Mix 400g of Gangwal Bedmi Poori Aata With 3 tbsp. Oil & make soft dough. Suggestion: To make your poori more delicious , you may add coriander of it . 2.Leave the dough tor about 10-15 mins. so that it absorbs the water. 3. Break the dough into small balls & roll individually in the shape & size of poori . 4. Heat, required oil in a container and fry the poori on high flame until it gets golden . 5. Put the cooked poori's in a butterpaper to remove excess oil. 6.Serve delicious poori with Aloo sobji, chhole , pickle & chutney . Package Contains: 420g Bedmi Puri AataGrammage: 420gIngredient: Wheat Flour, Urad Dal, Suji, Common Salt, Red chilli Powder, Ajwain, Fennel seed, Dal Chini, Dry Mango Powder, Corriender, Cumin Seed, Black Pepper, Cassia Leaf, Turmeric, Clove, Black Cardamom, Dry Ginger, Nutmeg, Anistar, Asafoetida, Triphala.Tradition: North IndiaServer With: Curd, Potato vegetable, Instant Chutney

the exotic South Indian pan-cake that teams up with Sambhar to make a classic Indian snack! RECIPE : To make Dosa, Uniformly mix 1 bowl of this packet & 2.5 bowl of water. To make Uttapam , Uniformly mix 1 bowl of this packet & 2 bowl of water & then add finely chhoped Onions, Tomatoes, Cariander Leaves & Green Chillies to the batter. Stir it gently with spoon to make it smoother.SUGGESTION: Mix only the required quantity of this packet with water. 2. Smear little oil & salty water on a non stick pan & heat on a medium flame. Spread the batter in outward arcular motion to get a thin Dosa /Uttapam.Dot the edges & cook till it become golden brown. Using a spatula carefully turn over the Dosa /Uttapam to cook the other side. 3. Serve hot Dosa/Uttapam with delicious Sambhar (made with Gangwal Sambhar Mix) & coconut chutney. SUGGESTION (Masala Dosa ) : Add potato onion filling before folding the Dosa have mouth watering Masala Dosa ready to eat. Instant Mix range Of GangwalWholesome Natural Ingredients, No Artificial Color or PreservativesEnjoy Your Evergreen Breakfast With GangwalCheck Other Range Of Gangwal.

Presenting chakli -mix-captivating taste of whirling snacks is just a few crunches away! * Crispy & crunchy in taste *Best for diwali servings *Time munching snacks *Taste great when served with tea RECIPE : Uniformly mix 500gm of Gangwal Chakli Mix with 100ml of oil & 700ml of water gently to make smooth dough, Note-Make sure that the content of the packet, oil & water is uniformly mixed.Don`t let the dough to be dry, it should be soft till end, if required, use 100% natural ingredients, no artificial coloror preservativesCrispy and tasty try it and make us happyHealthy and DeliciousExplore with other range of gangwal.

" Bring home, the toothsome magic of soft and subtle vada-sambhar breakfast"RECIPE :Mix the content of Gangwal vada Mix with 850 ml of water and stir it well to make it smooth dough.SUGGESTIONS : For tangy taste add chopped ginger, green chillies and coriander leaves to the dough. Keep it aside for 15-20 mins. 2.Heat oil in a deep pan. Oil temperature should be such that a pinch of dough rises quickly to the surface. 3.Grease Your palm, place a little dough on it, flatten and make a hole in the center. 4. Gently slip the Sambhar Vada's in hot oil and fry till it become crispy and golden brown on a medium flame. 5. Serve hot Sambhar (made of Gangwal Sambhar Mix ) With coconut chutney and tomato sauce & have pleasure of yummy Sambhar Vada. Gangwal vada Mix is a instnat mix range of gangwal productHealthy and tasty breakfast brunch with south indian touchJust ready in 3 easy steps.

Evergreen Taste for the breakfast, brunch, teatime, lunch or foodies any of the excuse would do, to have this unique taste. Fastest meal to reach your belly. DIRECTION : Boil 1L . Water with 2 teaspoon Vegetable oil.Add 500g Gangwal Upma Mix to boiling water.Tip : 1. For medium spicy taste aff boiled peas. 2. For spicier taste, add 2 chopped chillies. 3. Cook for 4-5 minutes on medium flame.4. Garnish with finely chopped Coriander leaves and serve hot.Note : Pieces of Cashew Nuts, Peanuts ets. can be used for garnishing as per your can also be served with lemon pickle. Gangwal Upma Mix is a instant mix range of gangwal productsHealthy and tasty breakfast bunch with south Indian touchJust ready in 3 easy steps

Papa ke paise gol Mummy ki Roti Gol Mera Papad Gol Matol Papad is a crispy, thin and round looking side dish appetizer. It is good for health and easy to digest. HIGHLIGHTS: Papads are typically served as an accompaniment to ameal in India.Papad is good appetizer and digestive, tastes good when ea!an with various toppings Roasted or griledPapad helps to absorb the faty material from mouth and throat when consumed at the end of the meal.KINDS OF PAPAD : Fried Papad: Place in hot oil and fry till crisp and done. Drain on absorbent paper to discard off excess oil.Roasted Papad. Place on a salamander and roast on both sides tilthe get tiny brown spots. Alternatively, you can roast Papads o open fame Ensure you use tongs while doing so for safety purposeMasala Papad: Fried Papad and Roasted Papad can be se ved plain or topped with a mixture of onions, tomatoes, chaat masala and toriander to be served asMasala Papad.DIFFERENT USAGE OF PAPAD:Papad ki Churi, Papad ki Kadi, Papad ki Saag, Papad Mangodi ki Sabji

Papa ke paise gol Mummy ki Roti Gol Mera Papad Gol Matol HIGHLIGHTS: Papads are typically served as an accompaniment to a meal in India.Papad is good appetizer and digestive.Roasted or grilled Papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal.KINDS OF PAPAD: Fried Papad: Place in hot oil and fry til crisp and done. Drain on absorbent paper to discard off excess oil.Roasted Papad: Place on a salamander and roast on both sides till they get tiny brown spots. Alternatively, you can roast Papads on open flame Ensure you use tongs while doing so forMasala Papad: Fried Papad and Roasted Papad can be served plain or topped with a mixture of onions, tomatoes, chaat masala and coriander to be served as Masala Papad.DIFFERENT USAGE OF PAPAD:

Papads are typically served as an accompaniment to a meal in India.Papad is good appetizer and digestive.Roasted or grilled Papad helps to absorb the fatty material from mouth and throat when consumed at the end of the meal.KINDS OF PAPAD: Fried Papad: Place in hot oil and fry til crisp and done. Drain on absorbent paper to discard off excess oil.Roasted Papad: Place on a salamander and roast on both sides till they get tiny brown spots. Alternatively, you can roast Papads on open flame Ensure you use tongs while doing so forMasala Papad: Fried Papad and Roasted Papad can be served plain or topped with a mixture of onions, tomatoes, chaat masala and coriander to be served as Masala Papad.DIFFERENT USAGE OF PAPAD: Papad ki Churi Papad ki Kadi, Papad ki Saag, Papad Mangodi i S

Deep Heat 1"-1.5" edible oil in a frying pan.Fry papad katran for 2-3 seconds.Remove from oil & drain on absorbent paper.Sprinkle taste masala and serve.Papad Curry / Papad Ki Sabji Ingredients : 1 tsp Oil, 1tsp Cumin Seeds, 1/4 tsp Hing, 1 tsp Green Chilli, 1 tsp Chopped Ginger, 1/2 tsp Turmeric Powder, 2 tsp Red Chili Powder, 1 tsp Coriander Powder, 1 Cup whisked Curd, Salt to taste, Roasted Papad, 1 tsp Kasoori Methi, Chopped Coriander leaves. Heat edible oil in a pan.Add cumin seeds, hing and chilies & let them crackle.Add turmeric, red chili powder, coriander powder and mix well.Lower the flame, add curd after 2 mins. & mix well.Add a cup of water & cook for 5 mins on low flame. Season with salt.Break papad in pieces and add to the curry.Lastly add kasoori methi & mix. Turn off the flame.Finish it off coriander leaves and serve.

100% Natural, with no artificial color or preservatives.Poha or rice flakes are lactose-free, heart-healthy, and fat-free snacks.Poha is the perfect meal. It's jam-packed with fiber, carbohydrates, antioxidants, and essential vitamins.

It has all benefits of wheat flour, and it contains the outer bran of the the wheat, therefore it provides additional benefits as well. Formed on Drained Loamy fertile Soil of M.P. which gives a rice fiber diet & contain natural proteins, vitamins & minerals that are good for health. Dalia also called as Broken Wheat made from whole raw Wheat Which are crushed or into smaller pieces.Generally Plain Dalia or Dalia Kheer is eaten during sickness and after operations as high fiber foods help to increase the metabolism.Dalia is a treat for the people who need a fiber rice diet.Daily diet of Dalia is an ailment to many health problems.Dalia plays an important role as a weaning food for little children.Broken Wheat is considered as more nutritious than rice, it coutains more fiber, vitamins & minerals , & has a better glycemic index then white rice or refined flour.

History Behind BaatiIn Ancient times our Rajas' - Maharajas' used to have this cuisinein their Lunch and Gatherings. This cuisine is also called as Shahi Bhojan.BAFLA, a kind of BAATI is a Central Indian Variation made which is boiled in water before being roasted it is much softer and richer in ghee than Baati as the ghee penetrates inside which is also very easy to cook.SERVING SUGGESTIONS* Stuffed Baati's - You can add various kinds of fillings like potato, onions, and peas. And enjoy new different varietly.* Dal Baati Churma - No need to get worried about left out Baatis and Bafla after lunch. You can use it for making Churma.You just need to crush, mash the cooked baatis and add ghee to it then shakkar bura / gud. It can also be eaten alone or with dal.* Masala Baati - A Spicy variant of baati in which various spices are stuffed in small baatis'.* Batti can be enjoyed with Chokha( a type of spicy mashed potato mixed).* Can also be served with Besan ke Gate ki sabji, Kadi.* Usually Rawa Ladoo is served with it as desert.3* In Churma Dry fruits and flavors can also be mixed with it.* It is frequently eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties.* Superb in taste and taste even better when served with hot dal, pure ghee and chutney.

Ingredients : Sugar, Wheat Flour, Milk Solids, Baking Powder, Cocoa Powder, Chocolate Powder, Chocolate Essence. "Contains Artificial Flavouring Substances" RECIPE : 1. In a bowl take 40 gms of butter & beat it for 1 min. (If butter is hard put it in a pan & place in warm water) 2. Gradually add Gangwal Cake Mix in it. Now add 120ml Milk (in parts) to make a smooth batter. Make sure that the batter gets smooth. (The batter should be in dropping consistency) 3. Grease your micro proof dish / baking pan with oil or butter. 4. Now Pour your batter in it & place it on Micro on high / 900'W/100, Uncovered for 5mins. Or Bake it in OTG for 25-30 mins. At 160'C to 180'C. 5. Cake is ready if when a pocked tooth pick comes out clean. 6. Let it cool. Unmold & Serve.

Milk Masala Powder is a blend of selected ingredients designed to enhance the flavor of milk-based beverages. Containing ingredients like cardamom and nutmeg, this aromatic powder adds a delightful and warming touch to traditional Indian milk-based beverages. It contributes a unique and balanced mix of selected ingredients to create a flavorful and comforting experience. Ingredients : Cashew Nuts 70%, Skimmed Milk Powder, Almonds, Pistachios, Green Cardamom, Mace, Nutmeg, Saffron. No Artificial Flavors & Colors, No Sugar

Milk Masala Powder is a blend of selected ingredients designed to enhance the flavor of milk-based beverages. Containing ingredients like cardamom and nutmeg, this aromatic powder adds a delightful and warming touch to traditional Indian milk-based beverages. It contributes a unique and balanced mix of selected ingredients to create a flavorful and comforting experience. Ingredients : Cashew Nuts 70%, Skimmed Milk Powder, Almonds, Pistachios, Green Cardamom, Mace, Nutmeg, Saffron. No Artificial Flavors & Colors, No Sugar

1.Mix the contents of the pack with 200ml lukewarm milk & 150ml Water Blend well & Sim for 12 to 15 Boils, Stear countinuously for 5 min to avoid sticking of Basoondi on Vessel (Thickness of the Basoondi can be kept as per requirement) 2.Take the Basoondi into another Vessel & Keep in Refrejeter. 3.Sprinkle Gangwal Nuts Topping and Serve Chilled . Package Contains: 100g Dessert Basundi MixGrammage: 100gIngredient: Skimmed Milk Powder, Cardamon Powder, Sugar, Corn Flour, Glucose, Nuts toppingTradition: All India DessertServer With: Jalebi, Dryfruit Nuts

1.Unitormly mix 130ml water, 2 Tea spoon Ghee and 50g curd with Jalebi Mix to make a smooth batter, now pour if into gangwal Jalebi Bottle & keep aside. Heat 250g oil or ghee in a shallow pan, squeeze jalebi bottle in pan to make 3-4 circle with batter starting from center to Outer & lock it at center.Deep fry in Medium heat till crisp ond golden. Immediate immense the Jalebi in warm sugar syrup, for 10 seconds only. Chasni Powder Preparation . INGREDIENT: Sugar (99%), Cardamom Powder, Permitted Naturalcolor. Take 175ml water in a pan.Add Gangwal Chasni Powder & stir continuously with a spoon on medium flame for 6-7 Min., syrup is ready. Classic Flavour Jalebi; Pack With Jalebi Maker BottleEasy to Make Jalebi.Storage - Store in a Clean, Cool, Dry Place, Free from Moisture, Insects, Pests, Strong Odours, Sunlight & Dust.

1.Empty the contents of the Pack into a kadai (deep fry pain) add 200 ml lukewarm creamy milk, blend well. 2.Cook on low flame steering continuously for about 10 minutes till the mixture thickens and not stick to the side of the kadai or pan 3. Pour and set in a small troy, lightly greased with the oil or Ghee sprinkle Gongwal Nuts lopping. Note: kalakand will set in approx 30 minutes ot room temperature

Maida (45%), Skimmed Milk Powder (28%) Hydrogenated Veg.Oil, Citric Acid (E330), Sod.Bicarbonate (E500) & Permitted Anti-oxidant (E320)HOW TO STORE : IN CLEAN, COOL & DRY PLACE, FREE FROM MOISTURE, HUMIDITY, INSECTS, PESTS, STRONG ODOURS, SUNLIGHT & DUST.ONCE YOU'VE OBTAINED THE PRODUCT, IT IS BEST STORED IN THE REFRIGERATOR, IN AN AIR TIGHT CONTAINER.MAGES SHOWN ARE FOR GRAPHICAL REPRESENTATION OF SERVING. IMPORTANT : THIS IS A CONSIDERED PACK.COMPANY IS NOT RESPONSIBLE FOR PROPERTIES OF MATERIAL LIKE WEIGHT LOSS DUE TO MOISTURE OR CHANGE .The gulab jamuns are soft and delicioues .Soak the gulab jamuns in hot sugar syrup until they completely absorb the syrup and serve.No added preservativesNo artificial flavors and colorsThis is an easy way to enjoy traditional Indian sweets daily

GANGWAL CHHOLE MASALA is a popular North Indian dish Known for its rich and flavorful preparation. It is a vegetarian dish made with chickpeas (channa) cooked is a spiced tomato based gravy, Chhole Masala is often served with various accompaniments like rice, naan, or roti. The combination of spices and the creaminess of the chickpeas make it delectable choice for those looking to savor the authentic taste of North Indian cuisine. Ingredients required to make Chhole Recipe : - Chickpeas (channa) : These are soaked overnight and boiled until they are tender. - Onions: Finely chopped or pureed onions are used to create the base of the gravy. - Tomatoes: Ripe tomatoes are typically used to make the tomato-based sauce. - Spices: Our Chhole masala is a blend of various spices. - Garlic and ginger: These are often used to add depth and flavor to the gravy. - Green chilies: To add a spicy kick to the dish. - Oil: Vegetable oil for cooking.

Yummy in tasteNot much of red chilliMade from best of rai dalSauf used good for digestionDIRECTION : Wash Green Mangoes with drinking water, wipe it with clean cloth & cut then into slices.Heat 500 ml of oil & then allow it to cool down.Now add Gangwal Achar Masala to the oil & mix it gently with spoon.Add slices of Green Mangoes to the Masala. Tip : For variants you can add Awala, Lal Mirchi, Hari Mirchi, Gonda, Gajar to the Masala.Your delicious Achar is ready. Have the pleasure of it with your meal.Take Bone China Vesel / porcelain vesel pour achar masala in it & close the lid with cotton cloth.

Sattu, The Healthy Flour: One of the most indigenous protein sources of india, sattu is no stranger to the people. Usually served as a sharbat by street vendors at the peak of summer, has a near-instant cooling effect on the bodyActs As A Coolant: Sattu keeps your body hydrated and helps you beat the summer heat. A chilled glass of sattu sharbat keeps you fresh and hydrated throughout the day. It cools the stomach and prevents indigestion; A Pack Of Taste: As our sattu is organic, refined and made with no amalgamation its better to keep sattu in airtight container for its long run so that no external moisture or insect can ruin the sattu flourIncreases Energy : When consumed on an empty stomach, sattu stimulates the growth of the red blood cells in the body. When your body has more red blood cells, your body gets more oxygen, which provides you with more energy throughout the dayHow Useful It Is: Rich in iron, manganese, magnesium, and low on sodium, it may provide instant energy and also works as a cooling agent. With rich insoluble fibre, it is good for the intestines. As an effective tool, it cleanses and removes greasy food and rejuvenates the entire digestion process. Sattu helps hydrate the body during summers and as a result, you shine with glowing skinPackage Content: 500gm of Channa Sattu Atta;

1. Mix 400g of Gangwal Bedmi Poori Aata With 3 tbsp. Oil & make soft dough. Suggestion: To make your poori more delicious , you may add coriander of it . 2.Leave the dough tor about 10-15 mins. so that it absorbs the water. 3. Break the dough into small balls & roll individually in the shape & size of poori . 4. Heat, required oil in a container and fry the poori on high flame until it gets golden . 5. Put the cooked poori's in a butterpaper to remove excess oil. 6.Serve delicious poori with Aloo sobji, chhole , pickle & chutney . Package Contains: 420g Bedmi Puri AataGrammage: 420gIngredient: Wheat Flour, Urad Dal, Suji, Common Salt, Red chilli Powder, Ajwain, Fennel seed, Dal Chini, Dry Mango Powder, Corriender, Cumin Seed, Black Pepper, Cassia Leaf, Turmeric, Clove, Black Cardamom, Dry Ginger, Nutmeg, Anistar, Asafoetida, Triphala.Tradition: North IndiaServer With: Curd, Potato vegetable, Instant Chutney

1.Uniformiy mix 500gms of Gangwal Dahivada Mix 750ml of water. 2.Stir gently with spoon to make the smooth paste. Make sure that batter gets smooth. SUGGESTION : For tangy taste you can add green chilly, ginger. Keep it aside for 10-15 min. 3. Make vadas as per required size & Fry on medium flame till it become light brown & crispy . Drain unwanted oil from vadas & allows it to cool down . 4. Soak vadas for 10 min. in water . Gently press each vadas to drain off excess water. 5. Soak then in Yogurt for 10 min. 6. Garnish vadas with a roasted Cumin Seeds, Red Chilli Powder, Salt, Cariander Leaves, Tamarind Sauce & Yogurt. Serve cool.

Introducing our authentic Pav Bhaji Masala, the secret to creating the perfect Mumbai Street food experience right in your kitchen. Carefully crafted blend of spices and herbs captures the essence of this beloved Indian dish. With a rich, aromatic flavor profile, transform your cooking into a culinary adventure with our Pav Bhaji Masala. Each box of our Pav Bhaji Masala is packed with the goodness of natural, high-quality ingredients, ensuring a delicious, spicy, and tangy flavor that's perfect. Elevate your home-cooked meals with the unmistakable taste of Mumbai Street food. Ingredients required to make Pav Bhaji Recipe : Boiled potatoes, finely chopped onion, capsicum, ginger garlic paste , butter, tomatoes, green peas, and assorted vegetables & GANGWAL PAVBHAJI MASALA. Recipe: In a pan, fry finely chopped onion, capsicum, and ginger garlic paste in butter over low heat.Add tomatoes, boiled potatoes, green peas, and assorted vegetables. Saut until the vegetables sizzle.Season with GANGWAL PAVBHAJI MASALA. Cook for 2 minutes.Serve the hot bhaji garnished with butter, a slice of lemon, chopped onion, and coriander leaves.Accompany with buttered and roasted pav.Enjoy the authentic flavors of Pav Bhaji right at home!

KITCHEN KING MASALA is a versatile Indian spice blend used to enhance the flavors of various vegetable dishes, known as "Sabji" or "Subzi." It typically includes a mix of ground spices like cumin, coriander, turmeric, red chili powder, and others, adding a rich and aromatic taste to vegetarian preparations. This spice blend is a key ingredient in Indian cuisine, elevating the taste of vegetable curries and stir-fries.

GANGWAL PANIPURI MASALA - A symphony of authentic spices crafted to elevate your Pani Puri experience. Immerse yourself in the burst of flavors as this carefully blended masala adds the perfect zing to your Pani Puri water. With a harmonious blend a tangy tamarind, aromatic cumin, and a hint of spicy kick, our GANGWAL PANIPURI MASALA promises to transport your taste buds to the bustling streets of India. Elevate your home Pani Puri game and savor the essence of this beloved street food with every delightful, flavorful bite. Ingredients: Iodized Salt, Black Salt, Citric Acid (E330), Cumin, Coriander, Coriander Leaves, Mint Leaves, Green Chilli, Chili, Mango Powder, Black Pepper, Fennel, Caraway, Asafoetida. Recipe : Add 30-35g of GANGWAL PANIPURI MASALA in 1 liter chilled water give it a gentle stir to unlock a symphony of authentic flavors. Now Panipuri water is ready. Note - You can add the paste of mint & coriander leaves (without spices) to improve taste & color of water. Elevate your Pani Puri experience with this delightful blend that brings the streets of India to your hom