Daal Kachori, Fry Puriyan And Zafrani Milk by Chef Gulzar

Ingredients For Daal Kachori:

• White flour 2 cup
• Clarified butter 2 tbsp
• Oil for fry
• Salt to taste
• For Filling:
• Boiled gram lentil 1 cup
• Roasted crushed cumin 1 tbsp
• Whole red chili 5 to 6
• Salt to taste

Method:

1. Take a mixing bowl add flour, ghee and salt mix it well and knead it.
2. Take a chopper add boiled chickpea, chopped cumin, whole red chilies and salt.
3. Now make small portions of kneaded flour.
4. And fill it with chickpea mixture and leave it for a while.
5. Roll it out, pour oil heat it on low temperature.
6. Then take it out and serve it with chutney.

Ingredients For Fry Puriyan:

• White flour 1/2 kg
• Clarified butter 2 to 3 tbsp
• Baking soda 1 pinch
• Oil for fry
• Salt to taste

Method:

1. Take a mixing bowl add flour, ghee, soda and salt make its dough soft.
2. Now make small portions roll it out thin.
3. Keep its temperature on high, pour oil fry the poriyan.
4. Puriyan are ready.

Ingredients For Saffron Milk:

• Milk 1/2 liter
• Saffron 1 pinch
• Sugar 6 tbsp
• Khoya 100 gm
• Almond chopped 2 tbsp

Method:

1. Take a pan pour milk and sugar cook it so that it is saturated.
2. Now add khoya mix it and cook it till the mixture becomes thick.
3. Then add saffron mix it and take it out in a glass.
4. After that, garnish with chopped almonds, then serve.