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Rotli cigars using leftover farsan after Diwali
Rotli cigars using leftover farsan after Diwali

Before you jump to Rotli cigars using leftover farsan after Diwali recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to rotli cigars using leftover farsan after diwali recipe. To make rotli cigars using leftover farsan after diwali you need 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Rotli cigars using leftover farsan after Diwali:
  1. You need 2 cups mix farsan like (chavanu, gathiya, sev)
  2. You need 1 tsp saunf/fennel seeds
  3. Take 1 tsp dhania jeera(coriander cumin) powder
  4. Use 1 tsp red chilli powder if required
  5. Use 1/4 tsp salt
  6. You need 1-2 tsp sugar
  7. Use 1-2 tbsp tamarind water
  8. Get 3 rotli
  9. Take 1 tbsp maida (all-purpose flour)mixed with water to make thick paste
  10. Get As needed oil to stir fry
  11. Prepare To garnish
  12. Provide 1 tbsp tomato ketchup or green chutney
  13. Prepare 3 tbsp nylon sev
Steps to make Rotli cigars using leftover farsan after Diwali:
  1. Combine farsan mix, sauf, dhanajeera powder, sugar and chilli powder in a mixture jar and grind it to make fine powder.
  2. Boil tamerind with some water till it is tender. Sieve and catch the pulp. Add this pulp to the farsan powder as much as is required to make nice and firm rolls from it. Taste the mixture before making rolls to adjust spices. Add salt if required.
  3. Make small firm rolls (The roll must be firm enough not to fall apart while handling. Add more tamerind water if requires to make them firm. Use few drops of plain water if the mixture is already too sour to add more tamerind. Longer rolls will break easily).
  4. Take a rotli and place it on a flat surface. Place the rolls tightly next to each other. Fold the rotli rolls as tightly as possible. Apply maida paste towards the end and seal it.
  6. Take oil in a pan. Or brush oil on the rolls all around. Stir fry the rolls on medium to slow heat by turning them at regular intervals for even cooking. Cook till they are evenly brown and crisp all around.
  7. Cut the rolls at the centre. Dip the flat side in chutney or sauce followed by dipping in the nylon sev.
  9. Serve them with tomato ketchup and/or chilli sauce and/or green chutney.

According to most cigar experts, a white ash is better than a gray one. Kelner says that cigar makers use several different tobaccos for two reasons. The first reason is to compensate for nature-which alters tobacco. We use cookies to ensure the best experience for you on our website. To verify, just follow the link in the message.

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