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  • 8servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsNatrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the tarts : Plain flour (maida) - 3 cups

  2. Semolina (rawa) - 1 cup

  3. Oil - 6 tsp (Hot)

  4. Salt to taste

  5. Oil for frying.

  6. Carrots - 2

  7. Cucumber - 1

  8. Cabbage - 1 cup

  9. Capsicum - 1

  10. Cream - 100 gms

  11. Curd - 100 gms

  12. Chillies - 2 (finely chopped - green chillies)

  13. Coriander - 2 tbsp (Chopped)

  14. Salt

  15. Pepper to taste

Instructions Jump to Ingredients ↑

  1. Mix both the flours.

  2. Heat six tablespoons oil, add it and knead firmly to make a dough by adding water. Keep aside for an hour.

  3. Roll and cut small rounds. Press outside the tart moulds (3) and deep-fry the moulds in hot oil until crisp. Store in air-tight containers.

  4. Mix the curd and the cream. Chill it.

  5. Add all the vegetables, salt, pepper, to the above mixture. Mix well and chill it.

  6. When required, tilt the cases with the yoghurt mixture and serve immediately.

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