 |
Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
From last week's 'Thursday' magazine. It was submitted by Aisha Raihana. It looks soooo impressive in the pic. Ingredients:
1/2 kg all-purpose flour (maida) |
1/2 cup thick coconut milk |
2 eggs, beaten |
2 teaspoons sugar |
3 tablespoons ghee |
2 tablespoons cooking oil |
salt |
Directions:
1. Sieve the flour in a dish.
2. Add coconut milk, eggs, sugar and salt to it.
3. Mix well.
4. The mixture (batter) should be slightly thicker than that of ordinary pancake batter.
5. Take a coconut shell (kernel).
6. Make 3 small holes in it at the eyes of the shell.
7. If this is difficult for you, another alternative way is to take a thick disposable cup and make 4 small holes at the bottom just right to make the batter pass through.
8. Heat a pan.
9. Fill half the kernel with the batter.
10. Take care to keep the kernel in a flat dish while tilling the batter so that the batter does not leak.
11. Move your hands fast holding the kernel on top of the pan so that you make different designs resembling a lace.
12. Make sure you work fast or else the batter will leave blotches on the pan.
13. Mix oil with the ghee.
14. Smear a little on top of the lace baratha.
15. There is no need to flip it over because since the batter is thin, it gets cooked in no time.
16. Now fold it as you desire.
17. Serve this baratha with chilli chicken or any vegetable curry.
|
|