zan rubuta how to make wainar rogo on this site. However bara in fara da
DISCLAIMER: TO WHOM IT MAY CONCERN.
ANYONE WHO UNDERTAKES TO MAKE THIS DISH DOES SO ENTIRELY AT HER/HIS OWN DISCRETION. IF THE DISH DOESNT TURN OUT WELL, NA YR OWN MISTAKE BE DAT. I DONT PROMISE PERFECTION. NI MA NA TRIAL AND ERROR I TAKE MAKE DI DISH EVEN THOUGH THERE ARE SOME WHO CAN MAKE IT PERFECTLY. I AM NOT ONE OF THEM.
To the ingredients
Man gyada ko man ja
attarugu as desired
albasa half a bulb or even less
gishiri a pinch or so.
maybe an egg for those who want to mix it with egg.
then just incase u dont want it soggy u can flour it a little although u need not do so. There are other ways to get round that problem.
So peel rogo and wash.
grate the whole with a fine grater until it looks like brittle dough or is into very fine small pieces.
Now I forget whether raw ground/grated rogo has any watery content. If it looks watery, squeeze the juices out and discard.
Mix ingredients like chopped onions and attarughu. You can ground the attarughu into it if u want.
Add the egg to bind plus salt. If u want a really exotic dish with a slightly different flavor, add a little nutmeg powder, or maybe some parsley but just a little pinch, not too much.
Mix the whole and then divide into several small dough pieces... dont know how many... trial and error will do the trick.
flatten each dough into a circular piece.
Heat up oil and deep fry until golden brown.
Hope it doesnt go all soggy on u.
It shouldnt if there is not so much moisture in the dough.
PS dont know if it will work, but those who really like cheese can add grated cheese. I have never done so myself, so I dont know how the flavor will turn out.. on second thoughts better not attempt it lol.
On the other hand, you can add some minced meat into it. not so much. maybe in a ratio of 1:4 i.e one quarter meat to three quarters rogo. remember u want the rogo flavor not the meat to overpower the rogo. Never done it either, but its just a thought. U can add basil and sage to the meat this time. They are really good flavors for meat dishes. But if u do so, u can cut back on the nutmeg and parsley... or just mix...who cares ne? tsai!!