Crunchy Edible Utensils Recipe : Bowl, Glass, Tea cup set

Trying to get up your kids out of bed is often a hectic challenge. Now-a-days they are fond of junk food. But the packed junk food is sugar, salt and harmful preservatives. They lack in nutritive factors. Your kids are choosy and so do you. When you can't leave junk food, how will they?

Now, you can please your kids and the other adult family members with nutritious ingredients plus packed with so much flavour.

Give your kids a great incentive to get out of bed with this easy recipe. You can make this edible crunch bowl and serve any nutritious colourful food of your choice. Let's get started.
https://youtu.be/2kTbj4gFOJM

Ingredients :

1. Wheat flour (maida) - 3 cups

2. Clarified butter (ghee) - 1/2 cup

3. Baking soda - 1/2 tsp

4. Black cumin seeds - 1/2 tsp

5. Carrom seeds (ajwain) - 1/2 tsp

6. Salt - 1/4 tsp or as required

7. Water - 1/2 cup

Preparation :

1. Pour maida in a bowl. Add ghee, mix in such a way that each grain of maida get coated with ghee. Rub the maida in between palms. This will make the edible utensils crispy (khasta).

2. Add baking soda, cumin seeds, carrom seeds, salt and dry mix. Add water gradually and knead to obtain a tight dough.

3. Cut into large dough-balls, smoothen it, and press slightly to obtain flat thick disc of dough. Place the dough at the middle with some oil and roll it out to a round flatbread (chapati). Poke with a fork.

4. Brush some oil on the outer surface of steel utensils. Cover the surface with the flatbread dough, and press it against the utensil wall.

5. Heat oil for deep frying. Immerse the steel utensil along with dough and fry it on all sides. After a few minutes, the flatbread will leave the sides of utensil. Remove the utensil and fry the inner surface of the flatbread. Strain excess oil and you are done.

Don't forget to share your thoughts if you liked it or not, and also your own innovative style in the comment section. Spread happiness.

For more quick recipes, tune in to my blog .☺❤

This work is licensed under a Creative Commons Attribution 2.0 Generic License.

Comments

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