This is a RU-vid cooking channel that features a variety of recipes and tutorials for home cooks of all skill levels. From classic comfort foods to exotic international dishes, each recipe is presented in a clear, step-by-step manner with engaging and informative demonstrations. The channel also offers tips and tricks for meal planning and prep, as well as discussions of the latest trends in the world of food and cooking.
Follow me on @priyankaPBhowmick19
For Business Enquiry and sponsorship contact me : priyankab939@gmail.com
afaik gujaratis do not add any wet veggies that can spoil ... this is masala thepla so it is ok to add dry masalas ... traditional thepla simply has haldi dhana-jiru red chili powder and whole cumin seeds and of course oil for moyan ... adding of besan and green chili adrak is innovation of north indians ... adding besan probably happened because of misunderstanding about yellow color because red chili powder is added in small amount so authentic gujarati thepla are yellow because of color of haldi which might have confused north indians and they might have thought of besan to get yellow color but gujarati theplas are varying colors depending on which spice is added more and usually it is haldi that is added more
