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Monday, July 6, 2020


Ghawla Lagan

1 cup flour
1 cup milk
2 tsp salt
3 eggs
4 tbsp water
Sift salt and flour together. Make well in the middle of the flour

and pour in eggs, milk, and water.
Leave in the fridge for an hour.
add a few teaspoons of water. Beat again with beater

Beat with a rotary beater till batter is thick and creamy.

The batter should be of pourable consistency. If too thick,

before making small pancakes.

Keep under the damp cloth when pancakes are made. Fill

with filling of choice and roll up and place in greased fire

proof casserole. (For fillings see alongside).

Juice of lemon
1 cup tomato puree
2 tbsp yogurt
2 tbsp oil
a cup cream
4 tbsp grated onion

Fry onion in oil, as soon as they begin to turn gold, add

puree, cream, and yogurt.

Season with salt, chili powder and grinding of black

crushed pepper. Pour this sauce over the filled pancakes.
Cover with foil.

Bake in 180 ovens for 20 minutes. Garnish with

onion rings and sprigs of mint.

FILLINGS: Kabaabs or chicken filling etc

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