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13 ingredients, 9 steps, cooking Rotli cigars using leftover farsan after Diwali

Good Afternoon all, now you can make recipe Rotli cigars using leftover farsan after Diwali with 13 ingredients and 9 steps. Next this is how to cook, please observe carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Rotli cigars using leftover farsan after Diwali.

Ingredients all Rotli cigars using leftover farsan after Diwali

1. Prepare : mix farsan like (chavanu, gathiya, sev).
2. It’s : saunf/fennel seeds.
3. Prepare : dhania jeera(coriander cumin) powder.
4. Prepare : red chilli powder if required.
5. It’s : salt.
6. It’s : sugar.
7. Prepare : tamarind water.
8. Prepare : rotli.
9. It’s : maida (all-purpose flour)mixed with water to make thick paste.
10. Prepare : oil to stir fry.
11. It’s : To garnish.
12. It’s : tomato ketchup or green chutney.
13. Prepare : nylon sev.

If all material requirements Rotli cigars using leftover farsan after Diwali it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Rotli cigars using leftover farsan after Diwali

1. Combine farsan mix, sauf, dhanajeera powder, sugar and chilli powder in a mixture jar and grind it to make fine powder.
   
2. Boil tamerind with some water till it is tender. Sieve and catch the pulp. Add this pulp to the farsan powder as much as is required to make nice and firm rolls from it. Taste the mixture before making rolls to adjust spices. Add salt if required.
   
3. Make small firm rolls (The roll must be firm enough not to fall apart while handling. Add more tamerind water if requires to make them firm. Use few drops of plain water if the mixture is already too sour to add more tamerind. Longer rolls will break easily).
   
4. Take a rotli and place it on a flat surface. Place the rolls tightly next to each other. Fold the rotli rolls as tightly as possible. Apply maida paste towards the end and seal it.
   
5. 
   
6. Take oil in a pan. Or brush oil on the rolls all around. Stir fry the rolls on medium to slow heat by turning them at regular intervals for even cooking. Cook till they are evenly brown and crisp all around.
   
7. Cut the rolls at the centre. Dip the flat side in chutney or sauce followed by dipping in the nylon sev.
   
8. 
   
9. Serve them with tomato ketchup and/or chilli sauce and/or green chutney.
   
10. Finish and Enjoy.

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