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VEGETABLE SQUAREATHA

 

This is what you’ll need

Potatoes: 2

Peas 1/4 cup

Carrot: 1 (grated)

Onion: 1 (finely chopped)

Coriander leaves:  2tbsp (chopped)

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Turmeric powder: 1/4tsp

Coriander powder: 1tsp

Cumin powder: 1/2tsp

Salt to taste

Oil: 1tsp

For the dough
Wheat flour: 1 heaped cup

Oil: 1tbsp

Yoghurt: 2tbsp

Ajwain: 1/2tsp

Warm water: As required

Salt to taste

Let’s get cooking

1. Pressure cook potatoes. Cool, peel, mash and keep aside.

2. Make a sift dough with the dough ingredients and keep aside.

3. Heat oil in a pan and saute the onions until transparent.

4. Add the ginger garlic paste and fry for another minute.

5. Add the dry powders, carrots and peas. Fry well.

6. Add salt lower the flame and cook for 5 minutes.

7. Add the coriander leaves and mix well. Let the mixture cool.

8. Add the mashed potatoes and divide into small balls. Divide the kneaded dough into the same number of balls as the mixture.

9. To make the squareatha, first roll out the dough into a circle. Place a spoonful of the stuffing in the centre. Fold lengthwise one side over the other.

10. Then fold it from above to below, so that it forms a square shape. Press gently to seal.

11. Roll well in flour and roll into a square shape.

12. Fry on a hot tawa with oil, turning at regular intervals until nicely brown.

Approximate preparation and cooking time: 45 minutes

 

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