Triple Berry Muffins, Chollay Puri Chaat, Kathi Roll Burrito | Dip In Kitchen Epsiode 11

Triple Berry Muffins : Makes 12-14 Cupcakes Ingredients: 220g Softened Butter, Salted 220g Caster Sugar 4 Eggs 160g Self Raising Flour 60g Medium With Multigrain Elephant Flour 1 Tsp Cinnamon Powder ½ Tsp Baking Powder 70g Strawberries, Diced, Small 50g Blackberries, Chopped 50g Blueberries, Chopped Garnish Suggestion: Icing Sugar Chollay Puri Chaat: Serves 4-5, Makes 10-12 Puris Ingredients: For Puris: 180g Medium With Multigrain Elephant Atta (Save 2 Teaspoons For The Rolling Out) 100-110ml Water ½ Tsp Turmeric 1 Dessert Spoon Vegetable Oil ½ Tsp Salt Oil For Deep Frying For Preparation Of Chaat : 450g Chana Curry (Chollay), Cooked 400g Yoghurt, Seasoned With A Pinch Of Cumin Powder And Pinch Of Salt 250g Tamarind Chutney 1 Small Red Onion, Finely Chopped 80g Papri And Sev Or Bombay Mix 2 Tablespoons Fresh Chopped Coriander 1 Tablespoon Fresh Mint, Finely Chopped Handful Of Pomegranate Pearls, Garnish 1 Tsp Chaat Masala Kathi Roll Burrito : Makes 2 Kathi Roll Burritos Ingredients: Keema Filling: 230g Lamb Mince 2 Tablespoons Vegetable Oil 1 Small Birds Eye Green Chilli Finely Chopped 1 Small Onion, Finely Chopped 50g Mixed Peppers, Sliced 1 Tsp Chilli Powder 1 Tsp Garam Masala ½ Tsp Coriander Powder 1 Tsp Salt Kathi Roll: 150g Medium Atta With Multigrain (Elephant Atta), Save A Little For The Rolling Out 1 Dessert Spoon Vegetable Oil 110-120ml Water 50g Butter, Melted For For Pan Frying The Parathas Omelette: 4 Eggs, Seasoned With Salt And Whisked 1 Tablespoon Fresh Coriander, Chopped Oil For Frying Rolling/Stuffing: Handful Mixed Salad Or Lettuce Leaves 4 Tablespoons Minty Yogurt Chutney Subscribe For More Delicious Recipes : https://goo.gl/f0BB5X Facebook : https://www.facebook.com/b4ufood Twitter : www.twitter.com/THEOFFICIALB4U Instagram : www.instagram.com/THEOFFICIALB4U Website : www.b4utv.com

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