দারুন স্বাদের আলু চিড়া The potato chill of the great taste Food (13)

Nowadays, chilla is eaten only on the day of Baishakh. But with a lump it can be easily made to be a nice breakfast. Let's learn how to make the fun potato chira.

What hardware does it take?

✿-potato, medium: 2am

✿-Chili: 1 glass

✿-oil: 2 tablespoons

✿-Whole mustard: 1/4 teaspoon

✿-cumin: 1/4 teaspoon of sugar

✿-Onion, coarse spoon: 1 table spoon

✿-Chapel, Thong: 2 tablespoons

✿-Ginger, mihuchuchi: 1/4 teaspoon

✿-salt: 1/2 teaspoon

: 1 squeeze (want, I didn't give it)

✿-Hing, powder: half squeeze

✿-lemon: 1 piece

✿-Dhanepata, Kuchi: 2 table spoons

The most effective method to make it

the potatoes into cubes.Cushioned, wash Keep the water aside. After some time, come delicate and neat.Heat the oil in a vessel and granulate to mustard seeds and jira.Cover the potatoes for 2/3 minutes, bubble it, don't take water.Add onion, red chillies, ginger and broil for another minute.Then crush it. Sprinkle the salt over. Blend wellAdd 2/3 minutes gently to the sauce, else it will wind up like a filling.Sprinkle hing, lemon juice and coriander leaves.Leave it for 1 moment and let it chill off. Potato chips can likewise be given to carrots and cauliflower. It turned into a delightful potato chira. Present with tea toward the evening or have as a breakfast.