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# Serve with tea or bhaji.
 
# Serve with tea or bhaji.
   
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[[Category:Black chickpea Recipes]]
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[[Category:Cardamom Recipes]]
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[[Category:Clarified butter Recipes]]
 
[[Category:Indian Recipes]]
 
[[Category:Indian Recipes]]
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[[Category:Jaggery Recipes]]
 
[[Category:Marathi Recipes]]
 
[[Category:Marathi Recipes]]
 
[[Category:Marathi Vegetarian]]
 
[[Category:Marathi Vegetarian]]
[[Category:Clarified butter Recipes]]
 
[[Category:Black chickpeas Recipes]]
 
[[Category:Cardamom Recipes]]
 
[[Category:Jaggery Recipes]]
 

Revision as of 13:27, April 6, 2011

Description

  • Ethnicity - Marathi, West Indian
  • Type of meal - Party, Lunch, Dinner

Ingredients


Directions

  1. Soak grams at night. Wash well the next day and boil.
  2. Drain all water and mix jaggery. Keep on slow fire for 5-6 minutes to allow all water to evaporate. Mix cardamom powder to the dry mixture. Keep aside and cool. Once cooled, grind the mixture to a fine paste.
  3. Prepare a soft dough of maida, salt, water and oil.
  4. Now with the hands prepare a small roti with the dough. Wrap the roti around a small ball of pooran. Flatten with hands and using a rolling pin, shape into a general roti.
  5. Put the roti on the pan and cook like any other roti.
  6. Serve with tea or bhaji.
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