Location: Jammu and Kashmir.
Recipe at a Glance:
Step 1: Chop Wangun and Tchoonth.
Step 2: Fry Wangun and keep aside.
Step 3: Add Asafoetida, chopped Tchoonth, Turmeric Powder, Kashmiri Red Chilli Powder, Ginger Powder, Salt, Green Chilli in Mustard Oil, turn and fry.
Step 4: Add fried Wangun and Water, turn and cook. Video Help
It’s ready to serve, let’s taste.
Discovering all Indian food. We have been travelling around the country since 1999 looking for food. We visit 28 states and 8 Union Territories in India. We have dedicated our lives to bringing all the Indian food together in a blog. And all of that is being documented here on the Best Indian Food Blog.
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India is a diverse country in the world, where food culture changes every 20 km. We are lucky to have discovered over 73,000 foods, tasted over 10,000 foods, managed to cook over 8,000 foods and still working. Claims the world’s largest food collection.
Our first post was on 25th October 2018, approximately 23 50 of +5:30. The same day Best Indian Food Blog starts the historical journey to the future. And after 114 days we have joined video blogging on 16 February 2019 but first post shared with you on 25 August 2019.
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