Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, fenugreek and potato dhokla. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Fenugreek and potato dhokla is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fenugreek and potato dhokla is something that I’ve loved my entire life. They are nice and they look fantastic.

Popularly known in the Indian subcontinent as , fenugreek leaves are an ancient spice used for flavoring various dishes. The leaves have a bitter taste, but. Watch how to make Fenugreek and Potato Taco, a delicious recipe for making Tacos at home by Ruchi Bharani. Taco is a traditional Mexican dish, but loved by.

To get started with this recipe, we must first prepare a few components. You can have fenugreek and potato dhokla using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fenugreek and potato dhokla:

1. Make ready 1/2 cup chickpea flour
2. Prepare 1 cup semolina
3. Prepare 1 cup fresh finely chopped dill
4. Get 1 cup fresh fenugreek leaves
5. Make ready 1/4 cup chopped coriander leaves
6. Take 1 cup grated potato
7. Make ready 1 cup sour cream or yogurt
8. Get 1 teaspoon garam masala
9. Get 1 teaspoon green chilli paste
10. Get 1 teaspoon ginger paste
11. Get 1 teaspoon chilli flakes
12. Take 1/4 teaspoon baking soda
13. Take 1 teaspoon sesame seeds
14. Take 1/2 cup warm water
15. Prepare to taste Salt
16. Prepare 2 tablespoon hot oil

I love cooking with potatoes because it takes only minimum time to make. And everyone in my house love it. My sisters love to have potatoes each and everyday and they won't say no to it. Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets.

Steps to make Fenugreek and potato dhokla:

1. In a bowl add all the ingredients and make batter. If its too thick add little bit more water. Set it aside for an hour
3. In a steamer add 3 glass of water and bring it to boil. - Grease a tray and add 1/2 of the batter and cover. Steam for 15 minutes or until a toothpick comes out clean. Let it cool completely. Cut in triangles.
4. Tempering:- - 4 tablespoon oil - 1 teaspoon mustard seeds - 1 teaspoon sesame seeds - Few curry leaves
6. Heat oil in a wide bottom pan. Add mustard seeds, cumin seeds and curry leaves. Once it starts fluttering place the dhokla and let it cook for a minute. Flip over and let it cook for further minute. I liked mine burnt so I cooked for 2 minutes on each sides.

My sisters love to have potatoes each and everyday and they won't say no to it. Fenugreek (/ˈfɛnjʊɡriːk/; Trigonella foenum-graecum) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent. In a large pan, heat the oil and add the cumin seeds and dry red chilies.

So that is going to wrap this up for this special food fenugreek and potato dhokla recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!