Types Of Masala Pastes , recipeimage Dahi puri is one of the easiest chaat to prepare and can be had as evening time. 1 loaf
240 calories, 9 grams fat
Semolina Cumin powder Coriander powder Ginger garlic paste Carom seeds Salt All purpose flour Yogurt Oil

1. Take a bowl, add semolina, cumin powder, coriander powder, ginger garlic paste, carom seeds, salt and mix nicely. 2. To it add all purpose flour and mix it, later add yogurt and mix nicely to make dough allow it rest for 5-10 mins. 3. Divide dough into small portion and roll into poori and deep fry in hot oil. 4. Now puffed up sooji dahi poori is ready to serve and can be used for pani puri also.

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Types Of Masala Pastes

Types Of Masala Pastes
5 - 19 Vote(s)

Masala Pastes

Types Of Masala Pastes

Masala pastes are a boon to keep in stock in your refrigerator. They come in handy when you a in a real rush but need to cook and flavour food well The following points should be kept in mil to make masala pastes last longer:
Never touch them with wet spoons or soiled fingers while removing them Always use a dry spoon.
If you are a regular user, keep fixed jars to refill as you finish
Keep the same jar for the same paste each time, so flavours don’t mix
Make enough to last about 3-4 weeks on an average.
Best quality pastes are got from grinding on a grinding stone – use a small wet electrical grinder, if you don’t have stone.
Where water is allowed, use as little as possible, and use boiled cooled water
The texture of these pastes should be like that of soft cold cream. Not too dry and not too
runny.
Choose tight fitting nonmetal lids for jars, to avoid rust spoiling the contents.
Since most of these pastes will have some amount of extra salt, use salt sparingly in any
dish, and add more only after tasting the dish

 

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