Spicy garlic chutney along with drizzling rain and big moths, the line of taste lovers starts here

Spicy garlic chutney along with drizzling rain and big moths, the line of taste lovers starts here


Naresh Pareek / Churu.Generally, there are street foods at the squares and intersections of every city, where a crowd of lovers of delicious chaat and pakodas gathers. Similarly, in Churu, such big ones are made on a cart, whose taste lovers come from far and wide to eat it here. For its taste, it is the first choice not only of big cities but also of people coming from far and wide. Here, after pouring garlic chutney and curd on these hot vadas, their taste increases even more.

Girdhari Prajapat, a resident of Naya Boss of the city, said that he has been setting up a big handcart in the city for the last about 25 years. Girdhari Prajapat, who used to set up a big cart in front of the district hospital, says that earlier his father used to set up a cart and now he. Prajapat told that in his childhood he used to come with his father and from him he learned the method of making this big. Two types of plates of Rs 30 and Rs 50 are prepared on this handcart in front of the district hospital.

Lentils
This special moth is big. Usually you will find pakoras in Churu city, but for Moth ke Bado you will have to come to this cart. Girdhari says that people come here from far and wide to taste the taste of their vadas and there is a demand for these special vadas in every season.

Pulses are ground with a hand grinder
Girdhari Prajapat, who sells old men in front of the biggest government hospital in the district, told that even today he grinds the lentils of these old men with a hand mill at home. In such a situation, the taste of these elders increases further.

This is how they are prepared
Girdhari Prajapat told that moth dal is first soaked in water at night, then after getting up early in the morning it is washed and then ground with a hand mill. Then it is prepared by adding spices like onion, green chili, coriander, onion leaves, nagaruri fenugreek, dry coriander whole, salt, red chili etc. to it.

sold out in a few hours
Girdhari Prajapat told that he comes from home by 9 in the morning and starts making big ones by 10 am. By noon he sells ten to fifteen kilos of pulses and goes home.

Tags: food 18, Local18



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