Spice of dumplings scissors
The smellful spices and flavor vegetables are tasted and baked with plenty of eggplant. It is easy to add another one more item.
Down preparation time: 10 minutes, cooking time: 20 minutes, 2 people, lunch or dinner
Chili powder: 9g
Coriana Powder: 18g
Turmeric powder: 1.5 g
Garam Masara: 7g
Salt: 2-3 g
Foodily Oil: 25 ml
Cumin seed: 1 tablespoon
Onions: Miyachin 1/3 cup (new onions are not recommended because there are a lot of water)
Grated ginger: 1 tablespoon
Grated garlic: 1 tablespoon
Water: 1/3 cup
◆Way of making
1. Turn off dumplings
Take the washed dumplings and put a break in vertically and vertically.
2. Apply 1 spice to the cut of dumplings
Combine all the spices of 1 in the ball. Put 1 on the cut of dumplings.
3. Frit spices and flavor vegetables
Put oil in a fly pan that heats with low heat and put a cumin seed.If the sound that can be played with pachipachi is settled, add grated ginger and grated garlic, and fry it with low heat until the aroma stands.
4. Add onions and fry
Add onions and fry until it becomes translucent. Eldgging is also included and covered. It is a tip to fry slowly on low heat.
5. Add dumplings and steam
SlowlyIf you fry for about 2 minutes, add a water 1/3 cup and cover the frying pan and steam until the dumplings become softer. Furthermore, if water is needed, add an appropriate amount of water.
4. Complete with Pakuchi!
Sprinkle raw pacchies just before eating.