Kulfa Ki Bhaji Recipe

Cooking Directions

• STEP 1.Wash the purslane leaves thoroughly and chop them.
• STEP 2.Heat oil in a pan and add cumin seeds.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste and cook for a minute.
• STEP 5.Add chopped tomatoes and cook until they turn soft.
• STEP 6.Add turmeric powder, red chili powder, and salt. Mix well.
• STEP 7.Add the chopped purslane leaves and cook for 5-7 minutes.
• STEP 8.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• Make sure to wash the purslane leaves thoroughly to remove any dirt or impurities.
• Adjust the spice levels according to your preference.
• You can add a squeeze of lemon juice for a tangy flavor.

Storage and Serving

• Kulfa Ki Bhaji is best served hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.