Best Idea to Serving Perfect Visrati Vangi Turia Pana Sabji with paratha

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To make an unforgettable Visrati Vangi Turia Pana Sabji with paratha, below are the materials required:

1. Use 300 gms of Patra(Arbi na pan).
2. You need 250 gms of Turia.
3. Use 4-5 of green chillies.
4. Get 400 gms of besan.
5. You need 100 gm of wheat atta karkara.
6. You need 1 cup of curd.
7. You need 50 gm of jaggery.
8. You need 1 tsp of red chili powder.
9. Prepare 1 tsp of black pepper powder.
10. You need 1 tsp of cinnamon powder.
11. You need 1 tbsp of salt.
12. Get 1 tsp of turmeric powder.
13. Provide 50 gm of coriander chopped.
14. Use 1 tbsp of desiccated coconut.
15. Prepare 2 tbsp of oil.
16. Provide 1 and 1/2 cup of Water.
17. Prepare 2 tbsp of lemon juice.

After preparing the materials, now you are good to make your tasty Visrati Vangi Turia Pana Sabji with paratha by following the procedures below:

1. First cut Turia in a small pieces like we made bottle guard sabji, keep it aside..
2. Take curd and dissolve jaggery in it. Keep it aside..
3. Make a batter of besan, wheat karkara atta, curd and jaggery mixture by adding all spices mention in the ingredients box..
4. Spread the batter on patra and roll it. Take three pans in one bunch and make a roll of it and boil it in the steamer..
5. Close the lid of steamer and boil it for 30 minutes at least turn off the flame. And keep it for 10 minutes..
6. On the other side take a Kadai and put oil in it. Add mustard seed and a pinch of hing in it to make tadka..
7. Then add small pieces of Turia in it. Add 1 and 1/2 cup water and stir it well. Add salt and turmeric powder in it. Cover it with lid for 10 to 15 minutes..
8. Now open the steamer and take roll of patra. Cut it into small pieces..
9. Add these pieces of patra in the kadai of Turia sabji then add some water if needed.Stir it and mix it well.then add remaining masala, and again stir it..
10. Add lemon juice and 1 tsp jaggery in it and stir it. after 5 minutes turn off the flame..
11. Now subji is ready to serve, take it out in a serving bowl. You can it with paratha or roti..

A paratha (pronounced [pəˈrɑːtʰə]) is a flatbread native to the Indian subcontinent, prevalent throughout the modern-day nations of India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives and Myanmar, where wheat is the traditional staple. Tawa Paratha also known as plain parathas are Indian flatbread that are crisper and flakier version of phulka's and are traditionally cooked in ghee on an iron skillet. Serve it with Dal and sabzi of your choice. Prajiti paratha pe ambele fete pana capata un aspect usor crocant, cu multe punctulete maronii. Scoateti si pastrati la cald pana le prajiti pe celelalte Paratha sau Parantha este o paine tipic indiana ce provine din partea de nord, extrem de populara aici.

Recipe : Visrati Vangi Turia Pana Sabji with paratha

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