| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Whole wheat flour |
| 1 |
tb |
Semolina |
| 1/4 |
ts |
Soda bicarb |
| 2 |
tb |
Oil |
| 1/2 |
c |
Coriander chopped |
| 1 |
c |
Bottlegourd grated |
| 1/2 |
ts |
Red dhilli powder |
| 1/2 |
ts |
Cumin seeds |
| 1/4 |
ts |
Turmeric powder |
| 1/2 |
ts |
Ginger grated |
| 1 |
tb |
Curds |
|
|
Salt to taste |
INSTRUCTIONS
Squeeze out the excess water from grated gourd.
In a large plate, sieve the flour with the soda.
Add semolina, make a well in the centre.
Add all other ingredients in the well.
Knead into a soft dough.
Use greased palms and shape into 6" long, 1" wide rolls.
Arrange in a colander to boil over steam.
Or use a double walled steamer.
Cover lid tightly and steam for 1/2 hour.
Cut into 1" pieces.
Serve piping hot with kadhi or fresh curds.
Note:
You may substitute coriander with methi leaves or spinach.
You may substitute bottlegourd with pumpkin or cucumber.
Variation:
If you want to convert it to a dry snack, cool the pieces.
Heat some oil in a kadai, add pieces.
Sprinkle chilli powder, salt, garam masala, lemon juice as per taste.
Garnish with chopped coriander and sesame seeds.
Serve with toothpicks along with tea or coffee.
Making time: 45 minutes
Makes: 3 servings
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