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You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands. Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
I generally don’t follow a specific recipe for roast potatoes, but I followed the ratios and methodology for these, and I’ll stick with it from now on.
Poha would have absorbed water and softened in about 5 to 7 mins.
What makes this dish more distinctive is the use of a unique pan called…
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