Ingredients
| Quantity | Measure | Ingredients |
| 1 | Pinch | Asafetida (Hing) |
| Half | Kilogram | Cabbage - Green |
| 6 | Nos | Chillies, Green |
| Half | Nos | Coconut |
| A | Few | Coriander Leaves (Kothmeer) |
| 50 | Grammes | Dhal, Chana (Kabuli chana) |
| 50 | Grammes | Dhal, Moong |
| 2 | Tablespoon | Dhal, Urid |
| Quarter | Kilogram | Ghee |
| 1 | Inch | Ginger |
| 3 | Medium | Onions |
| 50 | Grammes | Rice, Raw |
| A | Little | Salt |
Method:
Soak rice and all dals after cleaning them.
Mince onions, green chillies, ginger, coriander leaves, make a fine mince of cabbage, scrape coconut.
Grind rice and the dals and mix all the other ingredients well. Let the dough be dry.
Form into cutlets.
Keep a flat frying pan with ghee or oil, on fire and when very hot, gently slide the cutlets on to the frying pan and fry on both sides.
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