Serves 1
Directions
- 1Nanga Lauki to remove its skin
- 2Grate Lauki
- 3Soak grated Lauki in water
- 4Add besan, haldi, lal mirch and namak
- 5Add water and mix to create a fluid mixture
- 6Crush adrak, lasun and hari mirch
- 7Add tel, hing, jeera and rai in a pan
- 8Add crushed adrak, lasun and hari mirch in the pan
- 9Add grated Lauki and cook for 5 minutes
- 10Add besan mixture
- 11Add til and cook until the mixture is sticky
- 12Add tel to a plate
- 13Pour the lauiki-besan mixture into the plate
- 14Make sure it's flat using a bowl
- 15Wait for 5 minutes
- 16Cut into cubes
- 17Fry the cubes
- 18Serve with a sauce
Ingredients
- lauki
- besan
- haldi
- lal mirch
- namak
- hing
- jeera
- rai
- adrak
- lasun
- hari mirch
- til
- tel
Equipment
peelergraterpanknife
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