Khurchan, Roomali Pancakes with Cucumber and Radish Salad



150g Tindle Thy TM
30g Yogurt
5ml Mustard oil
5g Ginger garlic paste
2g Cumin powder
5g Fashmiri chilli powder
3g Fenugreek powder
30g Red and yellow peppers
cut in 3 mm dice
30g Yellow and green zucchini
cut in 3 mm dice
15g Padron peppers deseeded cut
in 3 mm dice
50g Tomato paste
10g Chopped ginger
10g Chopped garlic
3g Cumin seeds
5g Chopped coriander
2g Garam masala
10ml Oil
1 pc Lemon

Roomali Roti Pancakes

1 kg Refined flour
20g Sugar
15g Salt
500ml Yumgo vegan egg white
250ml Water

Cucumber and Radish Salad

100g Cucumber
50g Red radish


For khurchan

Prepare the tandoori marinade for Tindle Thy. In a mixing bowl, whisk together yogurt, Kashmiri chili, ginger garlic paste, mustard oil, cumin powder, fenugreek powder and lemon juice. Adjust the seasoning with salt. Marinate the Tindle Thy chunks and torch it till it charred. Cut it into small chunks and keep aside. Take oil in a frying pan, temper cumin seeds. Add ginger and garlic. Sauté for 2 minutes. Add the Tindle Thy chunks along with diced vegetables and mix them properly. Add tomato paste, mix and cook it for 10 minutes. Add salt to taste and use water, if necessary. Smoke the preparation on fire and finish it with coriander, garam masala and lemon juice.

For roomali roti pancakes

Season the flour with salt and sugar, and knead a dough using water and Yumgo vegan egg white. Cover and rest the dough. Portion the dough into 100 gm each and roll it as thin as possible. Cook it on inverted wok till cooked from all the sides. Cut them into small pancakes. Apply butter and steam it for 1 minute before service.

For cucumber and radish salad

Cut the cucumber and radish in juliennes and mix together. Refresh them in cold water before serving.