spices blend for stuffed indian bread 100g
Coriander, Salt, White, Dehydrated unripe mango, Chilli Red, Cumin, Fenugreek Leaves, Mint leaves, Bishop Weed, Black Pepper, Black salt, Muskmelon, Dried ginger, Pomegranate seeds, Yellow chilli, Cinnamon, Cloves, Nutmeg, Mace.
Cooking Instructions Requirements
1) 400g prepared wheat flour dough, 20g butter/Oil 180g boiled potatoes, Paneer, Grated cauliflower, 20g stuffed parantha masala, Salt to taste (5g approx).
2) Mash boiled potatoes with paneer and grated cauliflower. Add parantha masala & Salt and mix. Divide dough and filling into four equal parts. Roll dough into balls and with a rolling pin makes discs of 15cm each. Place the filling of your choice in centre, Lift edges and seal the filling. Flatten, dust with dry wheat flour and roll into disc of 20cm.Place it on hot griddle / Flat non stick pan (tava) and cook till half. Turn side smear butter oil on top. Turn and repeat for the other side till cooked to light brown. Serve with natural yoghurt.
Store in cool and dry place once opened | Manufactured and packed in India,
The MDH Stuffed Parantha Masala 100g is the product you didn't think you need, but once you have it, something you won't want to live without.