🌟 [ 28 ]   Podina Dahi Baray - Iftar recipe idea by Food Fusion [ @Food Fusion ]

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🔥28 : Podina Dahi Baray - Iftar recipe idea by Food Fusion [ @Food Fusion ] [ World ] Awesome Story :: Update 31 July 2567 | 17 Years since 2007

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This mouth-watering podina dahi baray is incredibly flavourful with a new and unique taste upgrade from the classic dahi baray recipe. This one is a must-try this Ramadan. You can also make and freeze these blallas for up to one month. #Happycookingtoyou #foodfusion #ramadanrecipes #digitalammi #iftarideas #iftarrecipes Written Recipe: [ 🔗 Click ‼️ ] Visit Our Website: [ 🔗 Click ‼️ ] Download iOS u0026 Android app: [ 🔗 Click ‼️ ] Facebook: [ 🔗 Click ‼️ ] Instagram: [ 🔗 Click ‼️ ] Twitter: [ 🔗 Click ‼️ ] Also follow for healthy food u0026 kids special recipes. Healthy Fusion[ 🔗 Click ‼️ ] Food Fusion Kids[ 🔗 Click ‼️ ] 00:00 Podina Dahi Baray 00:12 Prepare Baisan k Baray 00:56 Storage 01:02 How to use baray? 01:21 Prepare Podina Dahi 01:57 Assembling 02:23 Aray waah Serves 6-8 Recipe in English: Ingredients: Prepare Baisan ka Baray: -Baisan (Gram flour) sifted 2 Cups -Zeera (Cumin seeds) roasted u0026 crushed 1 tsp -Baking soda ½ tsp -Himalayan pink salt ¼ tsp or to taste -Cooking oil 1 tbs -Water 1 Cup -Cooking oil for frying -Water as required Prepare Podina Dahi: -Hari mirch (Green chillies) 5-6 -Lehsan (Garlic) cloves 9-10 -Adrak (Ginger) 1 inch piece -Zeera (Cumin seeds) roasted u0026 crushed 1 tsp -Himalayan pink salt 1 pinch -Hara dhania (Fresh coriander) ½ Cup -Podina (Mint leaves) 1 Cup -Dahi (Yogurt) 1 kg -Himalayan pink salt 1 tsp or to taste -Chaat masala 1 tsp Prepare Tadka: -Cooking oil 3-4 tbs -Zeera (Cumin seeds) 1 tsp -Rai dana (Mustard seeds) black ½ tsp -Sabut lal mirch (Button red chillies) 5-6 -Curry patta (Curry leaves) 10-12 Assembling: -Lal mirch (Red chilli) crushed -Chaat masala -Papri Directions: Prepare Baisan ka Baray: -In a bowl,add gram flour,cumin seeds,baking soda,pink salt,cooking oil,gradually add water u0026 whisk well for 4-5 minutes,cover u0026 let it re .

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