GLOBAL %2F PREPARATION %2F TECHNIQUE %2F DEEP FRIED

Deep Fried Spinach
20m

Deep Fried Spinach

Husseina Nazir
Husseina Nazir
Deep Fried Red Velvet Oreos
10m

Deep Fried Red Velvet Oreos

Prabhleen Kaur
Prabhleen Kaur
Deep Fried Lasagne Sushi With Marinara Sauce
1h 0m

Deep Fried Lasagne Sushi With Marinara Sauce

Jayanthy Asokan
Jayanthy Asokan
Kathal Ke Shaami Kabab/ Crisp deep fried Jackfruit Cutlets
45m

Kathal Ke Shaami Kabab/ Crisp deep fried Jackfruit Cutlets

Deepanjali Das
Deepanjali Das
Kathal Ke Shami Kabab Recipe/Crisp deep fried Jackfruit Cutlets
45m

Kathal Ke Shami Kabab Recipe/Crisp deep fried Jackfruit Cutlets

Deepanjali Das
Deepanjali Das
Pumpkin Seeds Deep
20m

Pumpkin Seeds Deep

Dhara Purohit Joshi
Dhara Purohit Joshi
Semolina Crusted Deep Fry Chicken
2h 20m

Semolina Crusted Deep Fry Chicken

Safiya Khan
Safiya Khan
Farray . An unique traditional dish from Uttar Pradesh. Preparation time- 45 minutes
Makes - 20 pieces
Ingredients
2 cups rice powder
1cup urad dal coarsely grinded
Salt to taste
Green chillies chopped
Ginger  chopped
4 cups water
Cumin seeds
Pinch of asafoetida
Directions: 

Wash and drain channa dal and urad dal and then grind it with rice, asafoetida, salt, cumin seeds and green chillies till it become smooth batter. If needed add 2-4 tablespoon of water only. Please note that the batter should be quite thick so that the rice flour Puris can hold it in between.

In a separate bowl take rice flour and add 4-5 tablespoon of flour and kneadit very well. Make small balls from the dough.

Then take some refined oil in palm and make small purries by pressing the balls with your palm. Then place a small portion of the dal batter in between and fold the purries like semi circles. Repeat the process till the batter and dough finishes.

In a large pan pour 1 litre of water and place the farrahs over a sieve, cover it with a lid and steam it for 30 mintues. Alternatively one can use a steamer.
You can cut & deep fry them. Enjoy hot with green chutney
1h 15m

Farray . An unique traditional dish from Uttar Pradesh. Preparation time- 45 minutes Makes - 20 pieces Ingredients 2 cups rice powder 1cup urad dal coarsely grinded Salt to taste Green chillies chopped Ginger chopped 4 cups water Cumin seeds Pinch of asafoetida Directions: Wash and drain channa dal and urad dal and then grind it with rice, asafoetida, salt, cumin seeds and green chillies till it become smooth batter. If needed add 2-4 tablespoon of water only. Please note that the batter should be quite thick so that the rice flour Puris can hold it in between. In a separate bowl take rice flour and add 4-5 tablespoon of flour and kneadit very well. Make small balls from the dough. Then take some refined oil in palm and make small purries by pressing the balls with your palm. Then place a small portion of the dal batter in between and fold the purries like semi circles. Repeat the process till the batter and dough finishes. In a large pan pour 1 litre of water and place the farrahs over a sieve, cover it with a lid and steam it for 30 mintues. Alternatively one can use a steamer. You can cut & deep fry them. Enjoy hot with green chutney

Poonam Puri
Poonam Puri
Fried Rice
15m

Fried Rice

songaiwon ahaonao
songaiwon ahaonao
Fried Rice
50m

Fried Rice

Kuldeep Kaur
Kuldeep Kaur