In this recipe, the chef from Dhaba restaurant used a pre-cooked aloo ki sabzi to prepare the dish. To make the potato curry, all you need to do is pressure cook two potatoes and one tomato with some ...

These rolls with besan stuffing in taro leaves are sweet, tangy and spicy at the same time! Make them soon These rolls of besan stuffing in taro leaves are sweet, tangy and spicy at the same time! It ...

Loaded with coriander leaves, kothimbir wadi is an essential part of the Maharashtrian snack repertoire. This recipe comes to us from Chef Ritesh Tulsian, co-founder of Bambai – a new multicultural ...

Do not confuse Sambhar Wadi with Kothimbir Wadi. The former is a specialty specific to the eastern part of Maharashtra -- the Vidarbha region. Both dishes feature coriander and besan, but in varied ...

Two cups coriander leaves, one cup besan/gram flour/chickpea flour, one tsp ginger-garlic paste, half tsp Kashmiri red chilli powder / lal mirch powder ...