|| Daal Ke Paranthe || |
aloo ka bharta || dahi vada || daal ke paranthe || dam aloo || missi roti || devilled egg recipe || potato in bombay duck || |
ingredients : |
method : |
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Wheat flour : 500 gm Ajwain : ½ tsp. Mung dal : 100 gm Kala jeera : ½ tsp Salt : to taste Saunf : ½ tsp Red chilly : ½ tsp. Oil : "2 tsp. Garam masala : ½ tsp. SCoriander (finely chopped) : for flavour Dhaniya : ½ tsp. Ghee for making parantha : 150 gms. |
Soak mungdal for 5-6 hours. Take wheat flour. Mix salt, mungdal, red chilly, garam masala, dhaniya, ajwain, kala jeera, saunf, oil and chopped coriander. Make a dough with the help of water. The dough should be soft. Roll into 15-20 parathas and shallow fry till crisp. Serve it with Sabz-e-Sangar. |
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north indian recepies ||
south indian recepies ||
west indian recepies ||
punjabi recepies rajasthani recepies || kashmiri recepies || non vegetarian || pure vegetarian © 2004 purple crafts. all rights reserved. |