INGREDIENTS:
Maida (2 cups).
Multigrain atta (1 cup).
Butter (2 TBs).
Oil (2 TBs).
Spinach, Fenugreek leaves, Red leaf, Coriander all finely chopped.
Curd (1 TBs).
Water.
PROCEDURE:
In a big bowl add all chopped leaves, salt, green chilies, curd, oil, butter, atta and maida and mix well.
Add water and form a soft-smooth dough and cover it allow it to rest for 10-15minutes.
Now divide it into small dumplings and roll flat each dumplings on rolling pin.
Now heat each of flat dough and grease in ghee or oil and fry well till golden brown on both sides.
Now serve it with curd or curry and pickle.
Appraisal is asured.
Maida (2 cups).
Butter (2 TBs).
Oil (2 TBs).
Spinach, Fenugreek leaves, Red leaf, Coriander all finely chopped.
Curd (1 TBs).
Water.
PROCEDURE:
In a big bowl add all chopped leaves, salt, green chilies, curd, oil, butter, atta and maida and mix well.
Add water and form a soft-smooth dough and cover it allow it to rest for 10-15minutes.
Now divide it into small dumplings and roll flat each dumplings on rolling pin.
Now heat each of flat dough and grease in ghee or oil and fry well till golden brown on both sides.
Now serve it with curd or curry and pickle.
Appraisal is asured.
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