Ingredients

• 1 prize peas
• 1 prize carrots grated
• 1 prize beans exquisitely cut
• 1 prize potato, cooked and mashed
• Half prize paneer, mashed
• 100 gms cereal flour
• 1 tbsp naif flavoring cut
• 1/2 tbsp naif chile cut
• 1/2 tsp flushed chile solid
• Salt
• A crop of dulcify
• 1 tsp amchur
• Oil for alter fry

Method

1. For Stuffing
   Heat lubricator and add naif chilly. Add the cooked seedlike and cooked for fivesome minutes. Add mashed potatoes, flushed chilly, briny and aamchur. Saute for fivesome minutes. Add naif coriander, paneer and Mix well.
2. Add liquid and briny to the flour and manipulate into fleecy dough. Keep divagation for 15 minutes.
3. Take diminutive turn of dough in hands, modify that from region and place in whatever variety in it. Flatten it to attain a flatbread and alter fry it in a tava. Serve hot

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Tags: 15 Minutes, Chilli Powder, Coriander, Cup Carrots, Cup Peas, Five Minutes, Gms, Green Chilli, Heat Oil, Mixture, Potatoes, Soft Dough, Tava, Water And Salt, Wheat Flour

Ingredients

• 3 cups cereal flour
• 1/2 clump palak cut
• 1 tsp ajwain seeds
• Pinch of hing
• Salt to discernment
• 2 tbsp lubricator

Method

1. Fry the palak leaves in digit tsp of lubricator dirt cooked. Leave to cool. Once cool, comminute the palak leaves into a paste.
2. Mix the palak adhesive in the cereal flour along with digit tsp oil, salt, ajwain seeds and hing.
3. Knead into dough, adding liquid as necesary.
4. Make parathas with this dough. Serve hot.

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Tags: Ajwain Seeds, Leaves, Necesary, Parantha, Tbsp Oil, Tsp, Wheat Flour

Ingredients

• 3 potatoes cooked and unclothed
• 1 prize curd
• 1 tsp. flushed chile solid
• 1/2 tsp. dhania solid
• 1/4 tsp. herb solid
• 1/4 tsp. garam masala
• Few curry leaves
• 1 tbsp. flavoring leaves cut
• 1 1/4 prize liquid
• 1/2 tsp. colorful flavoring paste
• 2 naif chillies cut
• 1 tsp. herb and condiment seeds
• 1/4 tsp. cereal flour
• 1 tbsp. lubricator

Method

1. Mash potatoes with hand.
2. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chile and curry leaves, also add every another spices
3. Add every the tater and flour. Stir well. Add maltreated curd and simmer. Stir continuously after adding curd.
4. Give a roil and simmer for 10 transactions or dirt gravy thickens
5. Garnish with cut coriander, Serve hot.

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Tags: Aloo, Boil, Chilli Powder, Chopped Coriander, Cup Curd, Cup Water, Dhania, Garlic, Ginger Garlic Paste, Gravy, Heat Oil, Mash Potatoes, Mustard Seeds, Red Chilli, Spices, Tbsp Coriander, Tsp Cumin, Tsp Dhania Powder, Tsp Turmeric, Wheat Flour