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For our ancestors who didn’t have the benefit of a world map...

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For our ancestors who didn’t have the benefit of a world map...

Rizom - April,2018
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For our ancestors who didn’t have the benefit of a world map...

Rizom - April,2018
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For our ancestors who didn’t have the benefit of a world map...

Rizom - April,2018
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Sajid Hunzai 2019-11-11 05:35
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CHAP SHURO
ØChap shoro is one of the best dishes of Nagar valley.

ØThis is also the favorite dish of all the Nagarians.

ØThis is prepared by house wives with full interest, particularly at a very special moment such as for some special guest and at a very joyful day.



INGREDIENTS for 2 pieces
For the dough:

•300 g flour
•1/2 tsp salt(optional)
•150 ml water                                     

For the Meat Paste

•½ kg minced meat
•2 green chili peppers, chopped
•2 spring onions
•1 - 2 onions, chopped
•3 tbsp coriander leaves, chopped
•1 tsp salt
•Some spicy masala.
Procedure
Mix flour with salt and water and make solid 
dough.

Divide the dough into four pieces and roll out each 
piece into a flat round cake of ½about 20 cm in 
diameter

For the filling, chop the chili peppers, onions, 
spring onions and fresh coriander leaves quite fine, 
and then mix with the minced meat and salt in a 
bowl.

Take one cake of dough and wet the rim with some water (use your finger).  

Spread ½half of the meat mixture on the dough (leave a space of 1 cm all around) and place a
second dough cake on top.

Press down the sides and fold over a small rim to seal the chap-shoro.

Bake in the oven at medium temperature.

Importance

Chap shoro is one of the best dishes of Nagar valley.
•This is also the favorite dish of all the Nagarians.
•This is prepared by house wives with full interest, particularly at a very special moment such as for some special guest and at a very joyful day.
•Its nutritious value is tremendous due to the presence of meat.
•Source of Carbohydrates fats and proteins.




Source URL : https://gbfoodsanddishes.blogspot.com/2016/01/chap-shuro.html

written by

written by

Sajid Hunzai

 

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