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August 2018

Potato Recipes

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Beef Stock Master Chefs

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Kathi Roll Of Nizam Recipe

Kathi Roll Of Nizam recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Kathi Roll Of Nizam recipe  PDF


3 c Flour, all purpose
2 ts Salt
6 md Potatoes boiled, peeled and amp
mashed 2 tb Coriander leaves
1 md Onion finely chopped
1 ea Green chili seeded and amp chopped
Warm water for kneading Ghee or oil for shallow frying Sieve flour and 1 tsp salt in bowl. Rub in 2 tbsp of ghee or oil. Gradually add warm water. Mi well. Knead until soft. Place in a well greased bowl. Cover with damp cloth. Leave aside for 20 minutes. Knead again and divide the dough into 9 equal parts. Shape them into round balls. Roll out each into a round disc 7 (18 cm) in diameter. Heat a griddle. Place a rot on dry griddle. Then drizzle 1 2 tsp of ghee or oil around the edges. Do not allow it to becomes crisp. Mi together mashed potatoes. 1 tsp salt, chilies and coriander together. Divide into 9 parts. Stuff each roti with a portion of mashed potatoes. Roll it like a swiss roll. Secure with cocktail stick. (toothpick ) Cut 9 pieces of butter paper (wa paper) 4 4 . Wrap each roll till half way with it/ Serve with mint chutney. Note: instead of potatoes, boiled and amp mashed eggs, minced meat or boiled and ground chicken can be used for stuffing. Cooking time: 35 minutes

Kathi Roll Of Nizam recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
772 people have voted
Last Reviewed on 2018-08-22



Wednesday, Aug 22 2018 Download & Print Kathi Roll Of Nizam recipe  PDF   Potato recipes RSS   New

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500 g 4 Veal Cutlets 125 g Raw Ham thin slices 4 Eggs 1 pn Flour 1 tb Butter or margarine 1 pn White pepper 2 ts Cornstarch 1/2 pt Water Cook the eggs for about 8 minutes. Flatten the veal cutlets. Cover with ham. Wrap the eggs in the cutlets. Roll in the flour. Heat butter in a saucepan. Brown the rolls from all sides. Add water and cook gently for 30 minutes. Take the swallownests out and keep warm. Mi the cornstarch with a little water. Add mi ture and pepper to the sauce. Make it cook one more time. Pour over the swallownests and serve. Combine with mashed pat...

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