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  Main Course & One Pot Meals - Vegetarian

July 2012
Talmakhan Doi Fuska
Anju Poddar
 

Method

  1. Mix yoghurt and sugar well and keep in
    a refrigerator.
  2. Dissolve salt with water and add flour
    and semolina. Knead and make a hard
    dough.
  3. Divide the dough into 6 equal balls.
    Take two balls and make two equal size
    flat breads of 6-inch diameter each.
  4. Take a flat bread and sprinkle some
    Talmakhana over it. Then place another
    flat bread on top. Roll again and make
    thin and large bread.
    Talmakhan Doi Fuska
  5. Now cut the bread with a cookie cutter.
    Roll the rest of the balls in the same
    way.
  6. Place a frying pan on medium heat.
    Don’t make the oil too hot. Fry the fuska
    shells on medium heat otherwise the
    shells won’t be crisp.
  7. Drain the peas and wash well. Mix
    peas, potato, chaat masala, red and
    green chillies, cucumber, tomato, black
    salt, coriander and onion.
  8. Soak tamarind in a cup of water for half
    an hour. Add salt, cumin powder and
    sugar in the tamarind water.
  9. Make holes in the fuska shells and
    insert peas, tamarind water, yoghurt
    and top up with gram flour noodles (thin
    chanachur)
  10. Make 8-10 of doi fuska and arrange in a
    plate and serve.
    B Fed
Serves 8
Ingredients:for filling
  • Plain flour - 1 ½cups
  • Semolina - 1 tbsp
  • Salt - ½ tsp
  • Talmakhana - ½ a tsp
  • Oil for deep frying
  • Yoghurt and sugar
For stuffing:

  • Dried peas - 200 gms
  • Diced large boiled potato - 1
  • Chaat masala - 3 tbsp
  • Medium size onion – 1, finely chopped
  • Green chillies – 4, finely sliced
  • Chopped coriander leaves
    Salt, to taste
For tamarind water
  • Tamarind - 50 gms
  • Fried cumin powder - 1 tbsp
  • Dried red chillies – 4
  • Sugar - 2 tbsp
  • Salt, to taste
  • Black salt, to taste (optional)

    
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