by Pankaj Arun Bedarkar
Added to 2 cookbooks
This recipe has been viewed 1821 times
This is simple unique vidharbhian pasta dish known by,usually made in rainy seaons.
- Heat oil in the pan,crackle curry leaves,mustard seed and cumin.
- Add the onions add green chilies stir for 3 mins.
- Add the chilli powder, turmeric, dal, tomato mix well.
- Add water and salt, garam masala and let it boil.
- Now roll one medium thick roti of dough and cut square pieces like shankarpadha.
- Add one by one all required pieces in the boiling masala gravy.
- Care must be taken that it should not stick with each other in the pan.
- Let the chikhlya cooked for next 10 mins. Check it.
- Serve hot by garnishing with coriander.
This recipe was contributed by Pankaj Arun Bedarkar on 08 May 2014Delicious food making is my hobby & passion.
Khaao aur khilao,Bass khussh raho is my mission.
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