How To make Bhopali Roti
1 1/2 c Flour, whole wheat; 175 g
1/2 c Flour, rice; 50 gm
2 tb Ghee; or oil
1 ts -Salt
1 ts Cumin seeds; dry roasted &
-ground 3 ea Green chilis; sliced
3 tb Cashews, broken; ground
-coarsely 3 tb Coriander, fresh; (cilantro)
-finely chopped 6 ea Saffron strands; soaked in
2 tb Milk; warm
-Water for kneading Ghee; or oil; for frying Sift together whole wheat flour, rice flour and salt in bowl. Rub in 2 tbsp of ghee or oil. Add rest of ingredients except oil (for frying). Gently add water to make a soft dough. Knead well until no longer sticky. Shape dough into 8 small balls. On a floured surface, roll out each ball into a 6" (15 cm) round. Heat a griddle. Place the round dough in it and dry roast. When little brown speaks appear on the underside, turn the roti over. Smear a little ghee or oil over the surface and drizzle 1 tsp ghee or oil around the roti. Cook until both sides are golden brown. Repeat with the remaining dough.
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pumpkin is a cultivar of winter squash that is round with smooth, slightly ribbed skin, and is most often deep yellow to orange in coloration.[1] The thick shell contains the seeds and pulp. The name is most commonly used for cultivars of Cucurbita pepo, but some cultivars of Cucurbita maxima, C. argyrosperma, and C. moschata with similar appearance are also sometimes called pumpkins.
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आजच्या आधुनिक काळात आपली पणजी , आजी यांच्याकडून चालत आलेले आपले जुने पारंपरिक पदार्थ लुप्त होत चाललेत , तर आम्ही आपल्या गावरान एक खरी चव या चॅनेल च्या माध्यमातून आजी आणि काकू या जुन्या पदार्थाना उजाळा देण्याचा एक छोटासा प्रयत्न करत आहेत , धन्यवाद .
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Note:
1 Tsp. = 5 ml.
1 Tbsp. = 15 ml.
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