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Green Teas Gungra

Chef.Foodie's picture
Ingredients
  Green peas 225 Gram
  Sweet potatoes 115 Gram
  Potatoes 115 Gram
  Green chilies 8
  Onions 500 Gram
  Coriander leaves 1 Tablespoon
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Vinegar 1 Tablespoon
For covering
  Refined flour 225 Gram
  Semolina 340 Gram
  Fat 1 Tablespoon (For Dough)
  Oil 4 Cup (64 tbs) (For Deep Frying)
Directions

1. Shell the green peas.
2. Peel and cut potatoes and sweet potatoes into small cubes.
3. Chop coriander leaves and green chillies. In 1 tbsp. oil, saute green peas. Add potatoes, sweet potatoes, onions, green chillies, dry spices and coriander leaves.
4. Add sufficient water to cook it dry. Add salt.
5. When nearly done, add vinegar and sugar and cook till dry. Remove from fire.
6. Mix semolina and 1 tsp. salt. Rub in fat (1 tbsp.).
7. Add enough water to make a fairly stiff dough.
8. Cream together 115 gm. of fat and the flour.
9. Keep on creaming till it forms a lump.
10. Keep the creamed mixture in water.
11. Roll out dough into ihin chapaties.
12. Apply creamed mixture. Roll and cut into 2.5 cm. slices.
13. Flatten the cut surface and roll out into rounds about 7.5 cm. (3") in diameter.
14. Put in prepared filling. Turn over. Seal the edges with water and decorate.
15. Fry in deep fat till crisp and brown.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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