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DNAHM124877 | 12/1/2018 | Author : Team DNA | WC :172


Executive Chef Avinash of Club Babylon curates the perfect weekend snack loaded with spices
Refined flour - 100 gm
Boiled potato - 100 gm
Crushed peas - 50 gm
Chopped chilli - 20 gm
Chopped ginger - 20 gm
Black salt - ½ tsp
Coriander powder - ½ tsp
Coriander seed - 1 tsp
Coriander leaves - 1 tsp
Amchur powder – 1 tsp
Ajwain  - ¼ tsp
Regular salt - to taste
Edible oil - to fry
For the dough
Take a mixing bowl and put flour in it with oil, water, salt and ajwain. Mix all together for a better result, and put it aside for 30 minutes.
For the stuffing
Heat the oil in a frying pan put chilli, ginger and coriande
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