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Article Title : Atte Ki Laip?
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Article Submit By : Bj.
Article Heading : Fry chicken
Article Description :

Dough paste ( atte ki laip) is often used in traditional Pakistani cooking. The lid is sealed to the pot with the dough paste to prevent the steam from escaping during cooking. The pan is then placed over high heat for few minutes to build up enough steam, and then the heat is reduced to low. It allows the food to cook in its own juices. This method of cooking is called dum. The dough paste is usually made of wheat flour and water. To make dough paste mix 2 cups flour with enough water to make a stiff and sticky paste. Alternatively aluminum foil can be use instead of laip. Seal the pot with a double layer of aluminum foil and then cover it with the lid for same effect.

Article Date : 07th Feb, 03

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