BREAKFAST PERSONAL PLATTER OF TANGY PANEER IN A BEETROOT OATS ROTI WRAP WITH GREEN APPLE DIP, TABBOULEH  AND BHAPA DOI/STEAMED YOGURT -  GOOD HEALTH IN A ZESTY RUBY RED PARCEL TEAMED WITH MOREISH ADD ONS

Ingredients

  • 30 Minutes for Preparation
  • 30-40 Minutes Cooking Time
  • 1 ) Whole Wheat Flour : 1/2 Cup
  • 2 ) Oats - 2-3 tbsp
  • 3 ) Beetroot Juice - 1/2 tbsp
  • 4 ) Yogurt / Milk - 1 tbsp ( added to get really soft rotis or Indian breads)
  • 1 ) Yogurt/ Dahi - 2 tbsp
  • 2 ) Gram Flour/Besan - 1 tbsp
  • 3 ) Ginger Garlic Paste - 1 tsp
  • 4 ) Red Chilli Powder - 1/2 tsp Less or more according to your taste
  • 5 ) Turmeric Powder - 1/4 tsp
  • 6 ) Chaat Masala - 1/2 tsp (Available in Indian stores)
  • 5 ) Bulgur - 1/2 Cup
  • 6 ) Black Ground Pepper - 1/2 tbsp
  • 7 ) Ground Cinnamon - 1/2 tbsp
  • 8 ) All Spice Powder - 1 tbsp (this is not garam masala but powdered kabab cheeni as the jamaican berry is known in India. It is easily available in most supermarkets)

Instructions

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