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Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18
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A picture of Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18.

Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

I have just got this idea and they turned out fab. Dil is the key ingredient.

I have just got this idea and they turned out fab. Dil is the key ingredient.

Read more

Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

I have just got this idea and they turned out fab. Dil is the key ingredient.

I have just got this idea and they turned out fab. Dil is the key ingredient.

Read more
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Ingredients

  • 150 gramWheat flour
  • 1grated carrot
  • 1finely chopped dil
  • Ginger paste
  • Garlic paste
  • Green chilli paste
  • Ajwain seeds
  • Chilli flakes
  • Sesame seeds
  • Salt to taste and 1/4 spoon turmeric
  • 1 tablespoonoil
  • Oil for frying or butter
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Steps

  1. 1

    Add all the ingredients and make a firm dough

    A picture of step 1 of Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18.
  2. 2

    Roll it and using biscuit cutter cut in small parathas and shallow fry parathas

    A picture of step 2 of Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18.
  3. 3

    Fry them

    A picture of step 3 of Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18.
  4. 4

    They are ready to serve with nice cup of tea

    A picture of step 4 of Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18.
  5. 5

    Dough

    A picture of step 5 of Carrot and dil mini parathas# Rainbow contest# Day 1# 8/6/18.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on June 08, 2018 07:44
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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