Serves 1
Directions
- 1Grind green chilli, garlic cloves, coriander and cumin seeds to make a paste. Keep 1 tsp aside
- 2Sieve kulith flour in parati
- 3Add salt and grinded paste. Mix well.
- 4Knead to make a thick dough.
- 5Roll it in elongated shape.
- 6Add oil, cumin seeds and asafoetida in pot
- 7Add 1 tsp grinded paste, mix well and add 2- 1/2 glass of water.
- 8Add salt
- 9Let it boil nicely
- 10Let's put shengole in the gravy
- 11Place lid for 5 minutes
- 12Add some water in shengole dough which we kept aside make it's paste
- 13Add the paste in the cooked shengole.
- 14Add 2 tsp grinded peanuts
- 15Gently mix it.
- 16Again place lid for 10-15 minutes
- 17Add coriander
Ingredients
- 4 green chilli
- 10 12 garlic cloves
- coriander
- 0.25 tsp cumin seeds
- 1 bowl kulith flour
- to taste salt
- oil
- cumin seeds
- pinch asafoetida
- 0.25 tsp salt
- 2 tsp grinded peanuts
Equipment
knifecutting boardmixing bowlladlecooking potrolling board
Tips
- Serve with raw oil on top.
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