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1/2 cup - plain flour (maida)
1 tsp - oil
salt, to taste
1/2 cup - shredded
1/4 cup - grated
1/8 cup - finely chopped
2-3 tsp - finely chopped
1 tsp - soya sauce
2 tsp -
1/2 tsp -
a pinch of ajinomoto (MSG)
1/4 tsp - black pepper powder
salt, to taste
2 tsp - oil
How to Make Chinese Cigar
Mix flour and salt in a bowl and knead it into a soft dough using lukewarm water.
Once done, apply oil and knead it for a minute again.
Cover with a lid or plastic wrap and keep it aside for 10 minutes.
Heat oil in a pan and add all vegetables along with the rest of the ingredients.
Toss well for a few seconds and turn off the heat.
Transfer it to another bowl and cool it down to room temperature.
Divide the dough into 10-12 small balls. Take one of them and roll it out to make a puri.
Put a spoonful of the stuffing mixture on it and fold the two sides vertically.
Now, roll it from top to bottom tightly. Apply corn flour slurry on the edge to seal the side.
While preparing these rolls, heat oil in a deep-frying pan.
Once all the rolls are done, slide 3-4 each time carefully into the pan and deep fry it to a golden brown and crunchy crust.
Serve hot with garlic-tomato sauce.
Recipe Courtesy: My Own Food Court
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.