Lentil Falafel Wrap Semolina Puff Flatbread Peanut Sauce Fresh Veg Garnished Yummy HIGH PROTEIN Easy

Lentil Falafel Wrap Semolona Puff Flatbread Peanut Sauce Fresh Veg Garnished Yummy HIGH PROTEIN Easy INGRIDIENTS FOR FALAFEL PATTIES: ILENTIL FALAFEL LS 400 GRAMMS OATMEAL 400 GRAMS SPICES AS CURCUMA POWDER GARLIC THYME CORIANER CURRY BLACK GROUND PEPPER PAPRICA LEMON JUICE AN SALT BY TASTE BUTTER OR GHEE/ PROCESSED BUTTTER OR COOKING OIL ABOUT 100 GRAMS SEMOLINA 300 GRAMS AS A BBREADCRUMBLING FOR THE LAYER FLATBREADS 4 UNITS SIZE 15 CM x 15 CM: SEMOLINA 500 GGRAMS APPROXIMATELY BUTTER OR GHEE ORR OIL 200 GRAMS APPROXIMATELY BOILINGG HOTWATER ABOUT ONE CUP 200 ML FOR PEANUT SAUCE: PEANUTS PEELED 300 GRAMS ONION ONE MEDIUM SIZE 6 CLOVES OF FRESH GARLIC BUTTER OR GHEE OR COOKING OIL 30 GRAMS CONDIMENTS IN POWDER AS GINGER, CURCUMA, CURRY, THYME, ANIS, CINNAMON, BLACK PEPPER, RED PEPPER SPICY HOT RED SAUCE OR CHILI POWDER ADD OPTIONAL SOYA SAUCE BY TASTE VEGETABLES FOR GARNISH ONIONS 1 OR 2 MEDIUM SIZE TOMATOES 2 MEDIUM SIZE FRESH CUCUMBER GRATED 1 MEDIUM SIZE UNIT AVOCADO SLICED HAL OFF UNIT OPTIONAL A FEWW CLOVES OF FRESH GRATED GARLIC OPTIONAL HOT HABANERO FRESH GRATEDD PEPPER OPTIONAL PREPAIR WASH LENTILS ADD TO COOKING BOWL ADDD SIX CUPS OF COLD ATER PUT ON THE STOE BIG FIRE TILL WATER BOILING STIR SOMETIMES WHEN ATER START BOILINGG REDUCE THE IRE COER WWITH LID AND COOK TILL READY AND SOFTT LENTILS THE UANTITY OF WATER DEPENDS ON TYPE OF LENTILS THEN TAKE BOWWL OF FIRE MASHED THAT WITH OATMEALS AND CONDIMENTS OBTAIN THICK OUGH MITURE OUT ASIDDE TILL IT COOLED WHILE LENTILS BE COOKING TAKE A CLEAN DRY BOWL ADD INSIE THE THE SEMOLINA AND ADD 50 GRAMS OF BUTTER AND START TO POUR SLOWLY PART BY PART HOT BOILING WATER IN THE TO SEMOLINA AN STIR FIRST WITH SPOON THEN ITH HANDS TILL OBTAIN DENSE DOUGH THEN WORK WITH DOUGH KNEAD IT ith hands ABOUT 6 MINUTES THEN oORM THE BALL COvER IT with PLASTIC AND LET IT REST ABOUT 30 MINUTES FOR SAUCE CUT FINELY ONIONS GARLIC AND GINGER THEN ADD INTO THE SAUCEPAN BUTTER OR OIL PUT IT ON FIRE ADD THE MIX OF ONIONS GARRLIC AND GINGER ADD CONDIMENTS AND FRY THEM ALL TOGETHER STIR CONSTANTLY TILL IT BECOME LIGHT GOLD BROWN APART MASH THE PEANUTS WITH ONE CUP OF WATER ADD FRIED MIXTURE MASH THEM ALL TOGETHER THEN PUT IN THE SAUCEPAN AGAIN ADD ONE CUP OF BOILING WATER STIR THE MIXTER WELL TILL IT STARTS TO BOIL REDUCE THE FIRE AND COOK CONSTANTLY STIR TILL THE SAUCE BECOME THE DENSITY OF MAYONESE OFF SEMOLINA DOUGH FORM THE FLATBREADS ON THE CLEAN DRY BIG PLATE OR TRAY OR SUPERFACE OF CLEAN DRY TABLE. FIRST INCREASE WITH GOOD LAVIISH AMOUNT OF OIL OR MELTED BUTTER AND ADD GENEROUSLY SEMOLINA ON THE SUPERFFACE OF TABLE OR THE TRAY. KEEP DOUGH IN PALMS KNEAD THAT NO LESS THAN TEN MINUTES TILL IT BECOME VERY ELASTIC AND READY TO STRAIN TEAR OFF FOUR IGUAL PIECES OF DOUGH FORMING THE BALLS OF EACH PIECE. THEN PUT ONE BOLL ON INCREASED AND SEMOLINA SPREADED SUPERRFACE AND START EXPAND THET BOL OF DOUGGH ON THE TRAY FROM CENTER TO EDGGES OF TRAY FORMING VERY THIN FLATBREAD WITH PALMS AND FFINGGERS PRESSING THE DOUGH AND STRAIN THAT AS I SHOW ON VIDEO ONCE SPREADED FLAT BREAD DOUBL IT COVER IT SIDE WITH MELTED BUTTER OR OIL AND SPREAD A LITTLE OF SEMOLINA O N EACH SIDE O FLATBREAD. CONTINUE WORK DOUBLING THAT AGAIN AND AGAIN AS I SHO ON VIDEO. HEN OBTAINED THE SUARE FLATBREAD SIE 5 CMX 5 CM START STRAN AND SPREAD IT AGAIN FORMING LAYER FLATBREAD OF 15CMX15CM SQUARE . YOU WILL OBTAIN NICE LAYER FLATBREAD READY TO BAKE IT ON THE HOT FRYPAN HEAT FRYPAN AND LAYOUT ON THE PAN THE FLATBREAD . BAKE IT WITHIN TWO MINUTES FROM ONE SIDE THAN TWWO MINUTES FROM OTHER SIDE AND REPEAT THE PROCEESS EVERY TIME .PRESS THE FLATBREAD WITH SPATULE OR SPOON WWHEN IT STARTS TO INFLAME- TOTAL BAKING TIME OF FLATBREAD IS EIGHT MINUTE TURNING THAT ONE SIDE TO OTHER SIDE EVERY TWO MINUTES TILL IT BECOME VERY LIGHT BROWN COLOURED FORM AND COOK FALAFEL PADDIES FORM OFF THE LENTILS AND OATS MIXTURE SMALL FLAT PATTIES AND ROLL EACH THEM IN THE SEMOLINE.OBTAIN ABOUT 30 PADDIES SIZE 5 CM DIAMETER THEN LAY THEM ON INGREASED TRAY AND BAKE ON THE PREAHEATED OVEN 250 DEGREES CELCIUM 5 MINUTES TILL THEM BECOME BROWN COLOUR OR TO BAKE THE PADDIES OF FALAEL IN MICROWAVE OVEN WITH HIGH POTENTIAL EIGHT MINUTES. THEN TURN FFALAFFEL TO OTHER SIDE AND INGREASE EACH O THEM WITH BUTTER (OPTIONAL) AND BAKE SIX MINUTES MORETILL READY . ALSO CAN TO FRY FALAFEL ON FRYPAN WITH BUTTER OR OIL SIX MINUTES ROM EACH SIDE TILL THEM BECOME LIGHT BROWN AND CRISPY BUT SOFT INSIDE. SERVE FALAFFEL FIRST ON FLATBREAD PUT THE VEGES THEN PUT FALAFEL PADDIES THREE PIECES THEN COVER WITH SAUCE AND FORM ROLLING THE WRAP AND SERVE WITH ON THE PLATE . SERE ADDITIONAL SMALL BOWL OF THE SAUCE. EAT ITH ORK AND KNIFE BUT TRADITIONALLY EAT ITH CLEAN HANDS. DO NOT FORGET TO WASH THE HANDS BEFORE EAT. ENJOY HEALTHY HIGH PROTEIN VEGETERIAN MEAL. THANK YOU FOR WATCH VIDEO AND TRY THE RECEIPT BEST OF LUCK TO ALL