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Knead into a soft smooth dough and layer the dough with oil and let it rest for 2 hours. Now to incorporate garlic, in a bowl beat butter with oil, finely chopped garlic, oregano and chili flakes.
and chaat masala to make the stuffing. The same as the aloo kulcha: roll, stuff, seal, and cook. It cooks good with butter or spicy gravy and goes very well as a brunch or for dinner. Irresistibly ...