Khandviyaan by Zubaida Tariq

Ingredients:

• Yogurt 1 cup
• Oil 1 cup
• Green coriander 1 bunch
• Lemons 2
• Raw onion paste 2
• Green chilies 4
• Fenugreek seeds 6
• All spice powder 1 tsp
• Turmeric 1 tsp
• Ginger garlic paste 1 tbsp
• Oil 1 tbsp
• Soda bi carbonate 1/2 tsp
• Carom seeds 1/2 tsp
• Red chili 1/2 tbsp
• Gram flour 4 tbsp
• Salt to taste

Method:

1. Mix gram flour, carom seeds, 1/2 tsp all spice powder, soda, salt and lemon juice in yogurt nicely.
2. Now put oil and roast fast fast like halwa on low flame.
3. Then grease one thal, spread like halwa and cut into square pieces when cool.
4. Then heat oil and wide and long pot and put fenugreek seeds.
5. When fragrance comes, add onion paste, carom seeds, red chili, ginger garlic paste, 1/2 tsp all spice powder and salt, roast it lightly, put 2 to 2-1/2 cups water and keep on low flame.
6. In this time, deep fry khandviyaan in one pan, take out when golden brown and put in shorba.
7. Then add green coriander and simmer it on low flame.
8. When oil comes up, serve khandviyaan.