Dadpe pohe is a Marathi name derived from the process of keeping rice flakes pressed under a heavy weight. An alternative to the usual kande pohe, dadpe pohe can be made quickly but should be consumed soon after being made.
|Prepartion Time: 10 mins||Cooking Time: 10 mins|
Kheema pav is a meat mince dish espacially from the streats of Mumbai. In a non veg dish we don’t add a tadka but almost every indian non veg dish requires different spices to be fried in the oil to extract the best flavoures and aroma out of it. So lets check how this process is used in making Kheema Pav