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Bohra Khichdi - Swiss Roll Recipe

Recipe By Nishtha Pandey

I've combined two different concepts into one. I've prepared BOHRA KHICHDI SWISS ROLL.

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1hr 1minstotal
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Bohra Khichdi - Swiss Roll
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Ingredients for Bohra Khichdi - Swiss Roll Recipe

  • 1/4 Cup Dal
  • 1/4 Cup Brown rice
  • 0.13 Cup Minced soya chunks
  • 0.13 Cup Soya granules
  • 1/2 Pieces Finely chopped onion
  • 1/2 Pieces Sliced onion
  • 1/2 Pieces Tomato
  • 2 Pieces Garlic
  • 1/4 Pieces Beetroot small
  • 2.50 Pieces Saffron strands
  • 0.13 Cup Milk
  • 0.13 Cup Whisked curd
  • 1/4 Tsp Garam masala
  • 1/4 Tsp Red chilli powder
  • 0.13 Tsp Asafoetida
  • 1 Tbsp Desi Ghee
  • 3 Pieces Raisins dipped in lemon juice
  • 3 Pieces Roasted cashew
  • 3 Pieces Roasted peanuts
  • To Taste Salt
  • 1/4 Pieces Grated and Squeezed Cucumber
  • 1/4 Pieces Grated and Squeezed Beetroot
  • 0.13 Tsp Desi Ghee
  • 1/4 Tbsp Roasted cashew
  • 2.50 Pieces Raisins
  • 1/2 Pieces Roasted and Crushed papad
  • 1/4 Cup Bohra Khichdi

Directions: Bohra Khichdi - Swiss Roll Recipe

  • STEP 1.(1) Wash and Soak the rice together in water for 10 minutes.
  • STEP 2.(2) Meanwhile boil soya chunks and granules in salty water. Squeeze once soften
  • STEP 3.(3) Mix saffron strands with milk in a bowl and keep it aside.
  • STEP 4.(4) Combine the drained Toor Dal and brown rice with saffron-milk mixture, and add 3 cups of water in pressure cooker, add salt and mix. Cook for 4 whistles.
  • STEP 5.(5) Now take a mixer, add chopped onion, chopped tomato and garlic cloves. Make a fine paste.
  • STEP 6.(6) Take a wok and heat oil, add asafoetida, add the paste, add one pinch salt and cook well.
  • STEP 7.(7) Once the aroma arrises, and the gravy starts to leave ghee add whisked curd and stir continously.
  • STEP 8.(8) Now add Garam masala and red chilli powder, stir well. Then add soya chunks and granules and mix it well.
  • STEP 9.(9) Now add water as desired, close the lid and cook for 5 minutes.
  • STEP 10.(10) Now dry roast the sliced onions till they turn golden brown.
  • STEP 11.(11) Take a bowl grease it well. Sprinkle some roasted dry fruits and roasted onions, then spread one portion of the khichdi in an even layer. Then spread one portion of the gravy evenly over it. Spread another layer of the khichdi and keep it aside.
  • STEP 12.(12) Separate ¼ cup khichdi and grind the rest.
  • STEP 13.(13) Keep it in refrigerator for 10 minutes.
  • STEP 14.(14) Spread a cling foil on the slab and grease it with ghee, spread the grinded khichdi on it in square shape.
  • STEP 15.(15) Spread grated cucumber and beetroot to one side, then sprinkle roasted cashews and raisins.
  • STEP 16.(16) Roll it very delicately and carefully.
  • STEP 17.(17) Twist and seal the corners and keep it in refrigerator for 2 hours.
  • STEP 18.(18) Remove from refrigerator, and cut it into pieces in the form Swiss roll.
  • STEP 19.(19) Coat it with roasted papad.
  • STEP 20.Serve it with red gravy.
Nutrition
value
400
calories per serving
12 g Fat20 g Protein51 g Carbs10 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    20g
  • Carbs
    51g
  • Fiber
    10g

MacroNutrients

  • Carbs
    51g
  • Protein
    20g
  • Fiber
    10g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    162mg
  • Iron
    6mg
  • Vitamin A
    21mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    117mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    154mg
  • Manganese
    2mg
  • Phosphorus
    312mg
  • Selenium
    11mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Nishtha Pandey