• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Pangoghhua

1 cup – tomato puree
1/2 cup – onion paste
1 tbsp – ginger and garlic paste
1/4 tsp – chilli paste
1 tsp – cumin seed
1 tbsp – garam masala
1 tsp – turmeric powder
1 tsp – besan
75 g – bengal gram
100 g – weath flour
5 – garlic
1 – chilly
250 g – oil
3 cup – water
salt to taste
Directions
For Gughhiya:
Overnight soak the bengal gram
In a bowl mix bengal gram, garlic, chilly, salt.
Make dough of wheat flour.
Divided into 4 parts and roll out.
Fill each part with the mixture of bengal gram, garlic, chilly, salt
For Gravy:
In oil fry Gughhiya in oil until golden brown.
Take 2 tablespoon oil; add cumin seed, ginger garlic paste, chilli paste, onion paste and fry. Add tomato puree for cook 2-4 minutes.
Add salt, water and besan.
After 8 minutes add gughhiya and cook for 1 minute.