Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, nalli paaye with roti. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Nalli paaye with Roti is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Nalli paaye with Roti is something which I’ve loved my whole life. They’re nice and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can have nalli paaye with roti using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Nalli paaye with Roti:

1. Get large Cow Trotters (Payay) (cut in 2/3 inch pieces)
2. Prepare Plain Yogurt
3. Take Red Chilli Powder (Pisi Lal Mirch)
4. Take Coriander Powder (Pisa Dhania)
5. Take Turmeric Powder (Pisi Haldi)
6. Prepare tbp. Garam Masala Powder
7. Get Garlic Paste (Pisa Lehsan)
8. Prepare Another 2 bulbs of Garlic (Lehsan) (peeled)
9. Take Lemon Juice (from 2 lemons)
10. Take Fresh Coriander Leaves (chopped)(for garnishing)
11. Prepare Green Chillies (for garnishing)
12. Make ready Onions (thinly sliced)
13. Make ready Salt (to taste)
14. Get Dalda Banaspati or any other Cooking Oil

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Instructions to make Nalli paaye with Roti:

1. Wash and clean trotters well, remove any hair. In a large saucepan (that can hold 5 pounds of cooked rice), add trotters, 2 whole garlic bulbs, and enough water to cover them. Boil on medium heat for about 5 to 6 hours. During this process if you see that water is not enough and trotters are not yet absolutely tender, add in some more boiling water (do not put cold water.)
2. When trotters become tender and about 4 or 5 cups of soup is left, remove from heat. Discard all big bones; before discarding remove all soft geletine and bone marrow. Set this and small bones aside, strain all of the soup through a fine sieve
3. Put banaspati or oil in the same pan and fry onions until brown on medium heat. Remove onions only from oil and grind them. Mix onion paste, plain yogurt, salt, and all dry spices, put them into the saucepan containing the banaspati.
4. Keep stirring until all water of the yogurt dries up; add trotters and soup. Place the pan on a heavy griddle or tava and put on low hear for atleast one hour.
5. When soup thickens, remove from heat. Add lemon juice. Garnish with coriander leaves, green chillies chopped and Ginger jueinne cutting. Serve while hot, with Roti.

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