KUTTU PAPDI AUR KELE KI CHAAT

Hindustan Times (Chandigarh) - City - - LIFESTYLE -

For papdi, knead 100gm kuttu atta (buck­wheat flour) with 3 gm sendha na­mak (Rock salt), wa­ter and 15gms ghee. Make flat pat­ties of the dough, same size as a papdi and deep fry them un­til you get a crisp tex­ture. On the plat­ter, add 30gm hand mashed boiled potato and kuttu papdi. Top it with 200gm sweet curd and 15gms tamarind and co­rian­der chut­ney. Fi­nally, gar­nish with 5gm pome­gran­ate and chopped co­rian­der.

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