Izithako:
- 2 Iikomityi zikaMaida (umgubo wenjongo zonke), zihluzwe
- Ikomityi yeswekile e-1, igayiwe (okanye ukungcamla)
- I-pinch ye-Himalayan epinki yetyuwa (okanye ukungcamla)
- ¼ tsp Umgubo wokubhaka
- 6 ii-tbs zeGhee (Ibhotolo ecacisiweyo)
- ½ indebe yamanzi (okanye njengoko kufuneka)
- Ioyile yokupheka yokuqhotsa
umgubo wokubhaka. Xuba kakuhle.
Yongeza ibhotolo ecacileyo uze udibanise de ivuthuke.Yongeza kancinci amanzi, udibanise kakuhle, uqokelele intlama (ungayixoki). Gubungela kwaye uvumele ukuba uphumle imizuzu eyi-10.Ukuba kuyimfuneko, yongeza i-tbs ye-1 yonke injongo yomgubo. Ukuhambelana kwentlama kufuneka kube lula ukuyiphatha kunye nokunyanzeliswa, kungabi nzima kakhulu okanye kuthambile.Hambisa intlama kwindawo ecocekileyo yokusebenza, yahlule ibe yizahlulo ezibini, kwaye ukhuphe inxalenye nganye ibe yincinci. 1 cm usebenzisa i-rolling pin.Sika izikwere ezincinci zibe yi-2 cm usebenzisa imela.Kwiwok, fudumeza i-oyile yokupheka kwaye uqhotse kwi-flamey ephantsi imizuzu eyi-4-5 okanye de zidada phezu komhlaba. Qhubeka uqhotsa kwidangatye eliphakathi de kube golide kwaye crispy (6-8 imizuzu), uvuselela ngamanye amaxesha.Gcina kwingqayi engangeni moya ukuya kwiiveki ezi-2-3.
