Dhal Puri shine nau'i na gurasa mai laushi na Indiya wanda aka yi a cikin Caribbean. Gurasar gurasa ta cinye tare da kosar da aka raba ta kasa. A Dhal Puri za a iya ci shi kamar yadda yake ko tare da m (irin na chutney). A cikin Caribbean an cinye shi da wasu nau'in nama ko kaji mai launi. Za a iya samun zaɓuɓɓuka masu cin ganyayyaki.
Abin da Kayi Bukatar
- Ga cikawa:
- 1 kofin rawaya raba tsaka, soaked dare
- Salt dandana
- 4 cloves
- tafarnuwa , yankakken
- Hot barkono dandana, yankakken
- 2 teaspoons ƙasa
- cumin
- Ga Kullu:
- 4 kofuna waɗanda duk-manufa gari
- 4 teaspoons yin burodi foda
- 1 teaspoon sugar
- 1/2 teaspoon gishiri
- 1 man shanu
- 1 1/4 kofuna waɗanda ruwa mai ruwan sama (kadan kuma ko žasa ba za a iya buƙata ba)
- Don Cooking:
Yadda za a yi shi
Yarda:
Drain ruwa daga peas da aka soaking da dare. Rinse Peas a 'yan lokutan har sai ruwa ya bayyana. Canja wurin Peas zuwa tukunya tare da ruwa don rufe peas da kawo wa tafasa a kan zafi mai zafi. Lokacin da peas yazo a tafasa, kara gishiri don dandana kuma dafa har sai peas yana da wani ciwo mai ci. Drain sosai da kuma shimfiɗa a kan babban babban burodi sheet zuwa iska bushe.
Ƙara tafarnuwa da barkono zuwa tanda na abincin abinci da bugun jini zuwa mince. Cire ƙasa da tarnaƙi na kwano. Add Peas da bugun jini har sai cakuda yayi kyau sosai, kamar masara. Cakuda bazai zama kamar shi manna ba. Canja wuri zuwa kwano da ruwa tare da cokali mai yatsa.
Ƙara Cumin, Mix da fluff. Ajiye.
DAYA:
A halin yanzu, ƙara gari, yin burodi foda, sukari da gishiri zuwa babban kwano kuma haɗuwa sosai. Jagora cikin man fetur kuma kun haɗa cikin cakuda.
Ƙara ruwa mai ruwan sama don yin kullu. Da zarar kullu ya zo tare, knead na minti 3. Gida man a duk kullu kuma sanya a tasa kuma ya huta don akalla minti 30.
Shiryawa:
Knead ya kulle kullu don minti 1 - 2 sannan a yanka a cikin 10 - 12 daidai.
Yin aiki tare da gurasa guda ɗaya a lokaci guda, toshe kowane sashi a zagaye na zagaye, kimanin inci 3. Sanya kullu a hannun daya kuma ya zama kofin. Yin amfani da tablespoon, ƙara cika ga kullu (kada ku yi kaya). Nada ƙarshen kullu tare don rufe a cika.
Sanya gurasar da aka yi da shi, a gefe a kan takardar mai burodi. Kafa kowannen da aka yi da kullu da mai dan kadan don hana fata daga farawa.
Yi maimaita matakai 2 da 3 har sai an kulle kullu. Rufe kullu da aka yi da filastik da kuma bar hutawa na minti 30.
Kashewa:
Heat a tawah (ƙararraren baƙin ƙarfe) ko mai lakabi na karfe 10 - 12 a kan matsanancin zafi.
A halin yanzu, aikin farfajiyar gari da ninkaya. Ɗauki daya daga cikin kwalliyar da aka yi da cakulan da aka shimfiɗa tare da hannunka; Yin aiki daga tsakiya, fara juyawa da kullu da baya, juya kullu zuwa kashi 90-digiri kuma ci gaba da juyawa kuma ya juya har sai kunyi zagaye, mai laushi, kulle kulle (yana iya zama wajibi ne ga turɓaya da igiya mai gudana ko aikin aiki tare da ɗan karin gari yayin da kake aiki).
Dust daga duk wani wuce gona da gari da kuma canja wurin da yi birgima kullu zuwa ga tawa, griddle ko simintin gyaran ƙarfe skillet. Bari a dafa har sai sassa na kullu fara tasowa da kadan kumfa; Nan da nan ka jefa roti, goge tare da man fetur, bari a dafa don 30 seconds sa'annan ka juya da kuma bugi wani gefe, dafa don wani karin lokaci 30 - 45 sannan ka cire daga zafi tare da spatula. Rage zafi idan roti yana yin launin sauri da sauri kuma ba ta dafa ta hanyar.
Sanya a cikin kwandon da aka layi tare da tawada na shayi da takarda.
Yi maimaita matakai 2 da 3 har sai an dafa shi. Don hana puri (s) mai haɗi tare tare, sanya wani takarda mai 4-inch na takalma a tsakanin kowanne duriyar puri kamar yadda aka kara a kwandon.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 112 |
| Total Fat | 6 g |
| Fat Fat | 3 g |
| Fat maras nauyi | 2 g |
| Cholesterol | 14 MG |
| Sodium | 316 MG |
| Carbohydrates | 13 g |
| Fiber na abinci | 2 g |
| Protein | 3 g |