Step-by-Step Guide to Prepare Favorite Khaosa

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Khaosa

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We hope you got insight from reading it, now lets go back to khaosa recipe. You can have khaosa using 35 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Khaosa:

  1. You need of INGREDIENTS F0r CURRY.
  2. Take 1 1/4 cup of besan.
  3. Get 200 gm of dahi.
  4. You need 8-10 of lassan sabut.
  5. Take 1 inch of pc adrak.
  6. Get 4 of green chilli.
  7. Take 20 of curry patttay.
  8. Use 1/2 cup of coconut milk powder.
  9. Get 1 1/2 tsp of haldi.
  10. Provide 1/2 tsp of salt or as required.
  11. You need 1 glass of water.
  12. Prepare of ingredients for noodles.
  13. Get 1 pack of noodles.
  14. Prepare of Water.
  15. Prepare 2 tbsp of oil.
  16. You need of Salt as required.
  17. You need of ingredients for chicken.
  18. Prepare 1 1/2 cup of piyaz small cut.
  19. Provide 350 gm of chicken small cubes.
  20. You need 1/4 cup of dahi.
  21. Take 1 cup of tomatoes (2 big).
  22. You need 1 1/2 tsp of lassan.
  23. Provide 1 1/2 of dhaniya powder.
  24. You need 1 1/2 of red chilli powder.
  25. Prepare 1/2 tsp of zeera powder.
  26. Use 1 tsp of salt.
  27. Use 1/2 tsp of haldi.
  28. Get 1/2 cup of oil.
  29. Get of for tarka.
  30. You need 2 tsp of oil.
  31. Use 5-6 of lassan.
  32. Take of for serving.
  33. Provide of ONIon fried.
  34. Prepare of Ketchup as required.
  35. Prepare of Slims optional.

Instructions to make Khaosa:

  1. Blend all curry ingredients..then pateli me paka lein jab tak boil na ajaye or yellow sa clr hojaye drk...
  2. Ab 1 packet noodles boil kar lein...
  3. 1 pan me oil dalen onion brown karein then chicken add karein bhone then add tomato puree...then achy se pakain jab tak chicken na gal jaye..jab gal jaye to dahi dal ke thda sa bhoon lein..chicken ready hai..
  4. 1 pan me oil daln then lassan brown krlen..for bhagaar.
  5. 1 plate mee noodle dalen then add chicken then curry thne opr piyaaz or ketchup thri si or last me lassan bhagar..you can add slims also...
  6. Khaosa ready .

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