‘Ari/er’ made from wheat flour dough is an original dish (food) popular in the Koich/Sunuwar community. Which is sometimes known as Ari Dingna and Plate. It is easy to make as well as tasty. It is especially eaten as a snack.
Materials needed to make ari/er:
1) Wheat flour
2) Water
3) Turmeric
4) Oil or ghee
5) Salt
6) Cumin
7) Coriander
8) Ginger
9) Garlic
10) Khorsani
11) Silouta/Mixture
12) Panoon
13) Dekchi
14) Scream
15) Path
16) Jali/sieve
Grind cumin, coriander, ginger, garlic, coriander and make a paste.
Cooking method:
Add a little water to the dough and knead it to make it soft and make small pieces (gotti cut). Make all the gottis into a lamcho shape with the help of two palms and keep them in a wide vessel so that they do not stick to each other.
After that, put the water on high heat and after the water boils, put the dough balls prepared in the shape of a lamcho and boil it (ten minutes per head). Usinda Gotti would occasionally shake the snow to make sure he didn’t get stuck. After it is cooked, drain it in a net and wash it lightly with cold water. Now let it sink in.
Heat the oil or ghee on low flame. Put a little Gedajira in the salted oil or ghee. When the cumin seeds turn light red, add ginger, garlic, cumin seeds, coriander, coriander paste, turmeric, salt and cook it lightly. After that, add the dried batter and mix it gently. After a while it turns light red, yellow, and is ready to eat.
Note: You can also use other marmalade, onion, tasting powder etc. according to your taste.
