Coriander Rolls - Swapnil Sudhir Kashikar
Stuffing: Heat ghee in a pan, add khaskhas(poppy seeds) saute well... add ginger-garlic-roasted cumin paste... now add turmeric powder and freshly grated coconut... saute well on low flame...now add broken kaju-kismis and salt to taste...now add lemon juice...add little sugar & kashmiri lal mirch(chillie)powder.. take the stuffing off the gas and cool it down on room temperature... now add lots of finely chopped green coriander,bit of garam masala and mix it well. Keep it aside.
Base Roti: Mix half basen half whole wheat with dried herbs,turmeric,salt to taste. Mix it with water to form a dough. Now make small chapaties (while making chapati,use rice pithi to touch.it will make wadi more crisp)to and apply half teaspoon of goda masala+oil mixture on it.. put ample amout of stuffing and seal the deal! Fry it and serve alongside shrikhand as Nagpuri Tradition. Done
Stuffing: Heat ghee in a pan, add khaskhas(poppy seeds) saute well... add ginger-garlic-roasted cumin paste... now add turmeric powder and freshly grated coconut... saute well on low flame...now add broken kaju-kismis and salt to taste...now add lemon juice...add little sugar & kashmiri lal mirch(chillie)powder.. take the stuffing off the gas and cool it down on room temperature... now add lots of finely chopped green coriander,bit of garam masala and mix it well. Keep it aside.
Base Roti: Mix half basen half whole wheat with dried herbs,turmeric,salt to taste. Mix it with water to form a dough. Now make small chapaties (while making chapati,use rice pithi to touch.it will make wadi more crisp)to and apply half teaspoon of goda masala+oil mixture on it.. put ample amout of stuffing and seal the deal! Fry it and serve alongside shrikhand as Nagpuri Tradition. Done
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