Dahi waly long chiry
Dahi waly long chiry

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, dahi waly long chiry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dahi waly long chiry is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Dahi waly long chiry is something which I’ve loved my whole life.

This recipe is just mouth watering. Hope you all like it. #Yoghurtbrinjal #easylunchrecipe #baingankasalan For more video subscribe to my channel. Dahi waly Baingan or #YogurtBrinjal Recipe at Home #byFoodWithAlissa.

To get started with this recipe, we have to prepare a few components. You can have dahi waly long chiry using 11 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Dahi waly long chiry:
  1. Prepare Basan
  2. Get Dahi 1/2 pao
  3. Get Pisa zeera
  4. Take Khany ka soda
  5. Prepare Pani as rqrd
  6. Prepare Hara dhanya thora sa
  7. Take Hari mirch
  8. Get Garlic
  9. Get Salt to tast
  10. Get Sabot dhanya kitna roast Kry k red ho jay Aur pees lay
  11. Make ready Oil as rqrd

Dahi Bhindi Recipe (Dahi wali bhindi) with step by step photos - this slightly tangy, spicy bhindi recipe goes well with phulka roti or paratha. Do not cook longer otherwise okra may get too soft and mushy. Serving suggestion: Serve Dahi bhindi with roti or paratha. Dahi aloo sabzi recipe is the simplest that can be included to your daily fare.

Instructions to make Dahi waly long chiry:
  1. Method
  2. Method - Besan ko 1-2 ghty k Liye bhigo day soda dal k pakoro sy ziyada garha Hona chahiye Ab tawy pe phulki bana k namak Waly pani may dal dy - Ab hara dhnya hari mirch namak Aur lehsan dal k chatni bana ly Ab dahi may namak Aur zeera dal dy Ab aik plate may dahi Daly phir phulkiya rakh

Here, we have got you our own version of dahi aloo. For the tempering of dahi wali aloo sabzi, heat the ghee in a deep non-stick pan. Ghee adds a rich flavor to the dahi wale aloo. It has survived long enough for the copyright to expire and the book to enter the public domain. A public domain book is one that was never subject.

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