Search
×

Sign up

Use your Facebook account for quick registration

OR

Create a Shvoong account from scratch

Already a Member? Sign In!
×

Sign In

Sign in using your Facebook account

OR

Not a Member? Sign up!
×

Sign up

Use your Facebook account for quick registration

OR

Sign In

Sign in using your Facebook account

Shvoong Home>Lifestyle>Food & Drink>Bhel & Tandoori Roti (without Tandoor) Review

Bhel & Tandoori Roti (without Tandoor)

Book Review   by:Sanjibani     Original Author: Sanjeev Kapoor
ª
 
Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -- optional 1 tsp roasted peanuts -- optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander and sev. Mix well. Sprinkle a few drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander to garnish. Serve immediately. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste. Knead slightly stiff dough cover and keep for 2 hours. Take naan sized dough and make a ball. Roll to a thickish roti (4-5 mm thick). Heat griddle (tawa) place on tawa and dry one side. Wet upper side with water and invert. Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done. Serve hot with desired vegetables.
Published: July 09, 2006   
Please Rate this Review : 1 2 3 4 5
Translate Send Link Print
X

.