Izzoq, Trispy Baly And Nakeem Chay by Chef Zakir

Ingredients For Trispy Baly:

• Wheat flour  2 cup
  
• Spinach  125 gm
  
• Mince  250 gm
  
• Onion  2
  
• Tomatoes  2
  
• Ginger garlic paste  1 tbsp
  
• Chili powder  2 tsp
• Turmeric  1/2 tsp
  
• Salt  to taste
  
• Soda bicarb  a pinch
  
• Oil  1/2 cup
  
• All spice powder  1/2 tsp
  
• Cumin seeds  1/2 tsp

Method:

1. Put wheat flour, bicarb, pour water knead it.
2. Pour oil in a pan, add chopped onions make them golden brown.
3. Then add ginger garlic paste, roast it well.
4. After that add tomatoes, chopped red chilies, salt, turmeric, garam masala, chopped cumin, spinach, mince, let it cook.
5. When the spinach is tendered then pour glass water.
6. Boil it on high temperature boil it well.
7. When the water is boiled then knead it well make thin slices.
8. After that heat it low until it starts to stop steaming.
9. In the end sprinkle chaat masala and add vinegar.

Ingredients For Namkeen Chaye:

• Green tea leaves  4 tbsp
  
• Water  4 cup
  
• Salt  to taste
  
• Soda bicarb  1/2 tsp
  
• Milk  as required
  
• Pure ghee/ butter  as required

Method:

1. Pour water in a pan, add salt, bi carbonate, cook it well.
2. When the water remains half then turn off the stove and remove it.
3. Now add glass of water beat it well, when its color becomes dark then filter it and turn off the stove.
4. When it starts to boil then pour milk, cook it for a while.
5. Then take it out in a bowl then serve it.
6. You can add butter and ghee with it while serving.
   

Ingredients For Izook:

• Wheat flour  1/2 kg
  
• Soda Bicarb  1/2 tsp
  
• Ghee  4 tbsp
  
• Egg  2
  
• Cumin seeds  1/2 tsp
  
• Salt  to taste
  
• Milk  1 cup
  
• Oil  1/2 liter
  

Method:

1. Put wheat flour, soda bicarb, ghee, egg, white cumin, salt, mix it well.
2. Then add milk knead it well, leave it for 15 to 20 minutes.
3. Now pour oil on hands, then make a small portions of dough.
4. Now roll them and fold them from two sides.
5. In the end pour oil and deep fry them.