Fry
'Khagina': Aromatic Scrambled Eggs the Afghani / Pakistani way
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6 Reviews
Binte's K.
February 7, 2011
Khagina always rekindles fond memories, such as going to the HawkesBay beach in Karachi with family, or going to a farmhouse for the weekend. Infact, i recollect my grandmother packing 'khagina-paratha' wraps for my grandfather and uncles every hunting season when they would head out on their hunting escapades in the wee hours of the morning.
At my house, we serve khagina with square, home-made paratha's. So happy to see the famous khagina got picked up by the editors. Great job :)
At my house, we serve khagina with square, home-made paratha's. So happy to see the famous khagina got picked up by the editors. Great job :)
thirschfeld
February 22, 2010
I can't wait to try these. I really really like the idea and the chapati is just a bonus. I love chapati flour for making whole wheat buttermilk biscuits. It somehow always seems like a fresher flour than any other.
shayma
February 25, 2010
Thank you so much. I had a hand injury a few years ago, so I cannot knead, unfortunately. The chapati you see in this photo is from made by a Pakistani lady who provides a batch every week to a local Pakistani store. I just have to pop it into my toaster oven. I love this idea of making buttermilk biscuits, how fascinating. I never thought of using chapati flour for something like that. Thank you for the idea.
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