INGREDIENTS & PROCESS:
GRATE 3 MEDIUM SIZE POTATO
DIP INTO WATER FOR A WHILE
STRAIN THE WATER
1 CUP GRATED MOZZARELLA CHEESE
1/2 TEASPOON SALT
1 TEASPOON CHOPPED GREEN CHILLI
2 TABLESPOON CHOPPED CORIANDER
1/2 TEASPOON WHITE PEPPER
MIX VERY WELL
BRUSH SOME OIL ON THE PAN
TAKE 1 CUP MIXTURE
MAKE FLATTEN & ROUND SHAPE
FRY UNTIL ONE SIDE BECOME LIGHT BROWN
FLIP IT & FRY OTHER SIDE TOO
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1 CUP WHOLE WHEAT FLOUR
1/2 TEASPOON SALT
1/2 CUP CURD
MIX
1 CUP WATER (MIX IT GRADUALLY)
KEEP IT FOR 15 MIN.
2 TABLESPOON CHOPPED CORIANDER
2 TABLESPOON CHOPPED ONION
1 TEASPOON CHOPPED GREEN CHILLI
1 TEASPOON CHAT MASALA
1/2 TEASPOON TURMERIC POWDER
MIX WELL
BRUSH SOME OIL ON THE PAN
TAKE 1/4 CUP MIXTURE
SPREAD
FRY UNTIL ONE SIDE BECOME LIGHT BROWN
FLIP IT & FRY OTHER SIDE TOO
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