Though vegetable cutlet recipe by SanjeevKapoor has some different approach. The content absorbs more oil during shallow frying, while in case of deep frying, only the coating of the fry is being exposed to the oil, and the center is cooked in the steam or heat, leaving a lot of residue oil after plating
So i quickly browsed some easy pav bun recipes and found this in SanjeevKapoor’s video. For no onion no garlic version (Jain) use cucumber slices instead of onions
I adopted this recipe from The god of Cooking- SanjeevKapoor's cook book. One more thing, I used Brown big Chickpea here however Kabuli chana boiled with tea bags have been used traditionally
For this recipe,I referred SanjeevKapoor’s video and made with my own variations. Kanda Poha is a very popular Maharashtrian breakfast & teatimesnacks recipe which is most likely served for their guests
I found another delicious combination when I made toasts with Moong Phali ki Chutney ( Peanut Chutney) adapted from SanjeevKapoor Khazana's YouTube version
I adopted this recipe from The god of Cooking- SanjeevKapoor's cook book. One more thing, I used Brown big Chickpea here however Kabuli chana boiled with tea bags have been used traditionally
is just an awesome combination with tea for any evening. It was a really short meeting, considering that she had come for a week's visit to UAE and had squeezed in some time in between to catch up
The idea of using the Chana Dal I got from SanjeevKapoor’s website. Few cumin seeds, Half tea spoon chat masala, Half tea spoon red chili powder, Half tea spoon coriander powder, Half tea spoon of garam masala powder
