Step-by-Step Guide to Make Speedy Burnt Eggplant Dip with Namak Para
Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Burnt Eggplant Dip with Namak Para. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Burnt Eggplant Dip with Namak Para, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Burnt Eggplant Dip with Namak Para delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Burnt Eggplant Dip with Namak Para is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Burnt Eggplant Dip with Namak Para estimated approx Preparation time-10 mins, Cooking time-40 mins.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Burnt Eggplant Dip with Namak Para using 15 ingredients and 7 steps. Here is how you can achieve that.
#rain21 Rainy day snacks or food doesn’t mean only Pakore or one pot meal. It can be healthy food too and equally tasty and varied in nature. So a Burnt eggplant Dip with Namak Pada
Ingredients and spices that need to be Get to make Burnt Eggplant Dip with Namak Para:
- 1 large eggplant
- 1 large onion
- 1 small potato boiled and sliced
- 1 medium size tomato
- 3-5 green chillies
- 1 lime juice
- 1 Tbsp mustard oil
- Sprig coriander leaves
- as per taste Salt
- For Namak Para
- 1 cup Refined flour
- 1 Tbsp olive oil
- 1 tsp carrom seeds
- as per taste Salt
- As needed Adequate water to knead the dough
Instructions to make to make Burnt Eggplant Dip with Namak Para
- Wash the eggplant and place them on a gas stove on low flame and roast until skin peels and eggplant is cooked. Set aside and cool completely, remove the skin and mash.
- Place the tomatoes and onion separately on the gas stove on low flame and roast. Set aside and chop them fine.
- Boil the potato, peel and slice them fine
- Chop green chilies. In a bowl place the mashed eggplant, chopped onion and tomato and sliced potatoes. Add green chilies, lime juice, salt, chopped coriander leaves and mustard oil and mix well. Refrigerate to chill
- For Namak Para - in a bowl add refined flour, salt, carrom seeds, olive oil and mix. Add adequate water to make a tight dough and keep it covered for 15 mins
- Roll out with a rolling pin and use a fork to prick all through. Place on a hot tawa and roast. Set aside
- To plate add the Burnt Eggplant dip, add the Namak Para and enjoy a rainy day snack
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