Methi Prantha Masala
160.00
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- Methi
- Caraway
- lodised salt
- salt black
- chilli powder
- cumin
- dry pomegranate seeds
- mango powder
- ajwain
- nutmeg
- black papper
- black cumin
- cardamom seeds
- cinnamon
- dry ginger
- mace
- cloves
DIRECTIONS :
- Sieve two cup wheat flour, half cup gram flour(channa dal) and three tea spoon full Roopak Methi curd, half Parantha Masala half cup milk two table spoon oil and khead into a stiff twenty dough. Keep covered with a damp cloth and leave for minutes.Divide into six equal balls. Roll tout each into six inches diskette cook on hot tawa (fla pan) applying a little oil till both sides attain a light golden brown.
INGREDIENTS:
- Methi
- Caraway
- lodised salt
- salt black
- chilli powder
- cumin
- dry pomegranate seeds
- mango powder
- ajwain
- nutmeg
- black papper
- black cumin
- cardamom seeds
- cinnamon
- dry ginger
- mace
- cloves
DIRECTIONS :
- Sieve two cup wheat flour, half cup gram flour(channa dal) and three tea spoon full Roopak Methi curd, half Parantha Masala half cup milk two table spoon oil and khead into a stiff twenty dough. Keep covered with a damp cloth and leave for minutes.Divide into six equal balls. Roll tout each into six inches diskette cook on hot tawa (fla pan) applying a little oil till both sides attain a light golden brown.
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