1/4 tsp
Salt : 1/2 tsp Sugar : 1/2 tsp Oil : 1 tbsp Yogurt, thick : 3/4 cup I used thick non fat plain Greek yogurt. If you use home set yogurt, then either strain it or use 1/2 cup Milk : as required to knead the dough. I used almost 1/2 cup Mint leaves : 1 tbsp, washed and chopped fine.
Flattenthe dough ball, and stuff a sufficient amountoffillingintheflattened dough. Usinga little oil/or flour, flattenthe stuffed dough to makeathin round
Flattenthe dough ball, and stuff a sufficient amountoffillingintheflattened dough. Usinga little oil/or flour, flattenthe stuffed dough to makeathin round
Peel theskinofpotato & cut into pieces. Switch off. Potatoes is one ofthe fondest vegetable by allage groups and this drycurry with green peasalong with it makean excellent combo
If thegravy becomes too thick, you canadd some more waterandbring it to boil. However, I oftenmake it with onions andtomatoesand sometimes even with tomatoesaloneand it tastesfantastic
Softand fluffy leavenedIndianbread, KULCHAmade with all purpose flour and yoghurt and cooked with asprinkleofblacksesame seeds andcorianderleaves on top
Generally, I preparePunjabichhole when I amdoingNaan or Paratha or Kulche etc. Two reasons for that – A) I am so used to makingthem, it’s like a piece ofcake for me
Breads, Breakfast Recipes, No Onion - No Garlic Recipes, regional, VeganTagged With. serve with any side dish of your choice such aspaneercapsicum or mutter paneer or chanamasala etc
Andthat provides a very delicateflavour to what ever she cooks. Chholeareoften considered to be heavy but thats just theway we makethem provides thatheavy texture to them
This is gluten free flour and very rich in fibre. Every time you add hot waterintothe dough, wait for it to cool down a bit, so that you cancomfortablyhandletheheat without burning your hand
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