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How to make bakherkhani thool
Chop onions with a knife and keep onion aside.
Take an oiled frying pan and be warming one of the bakherkhani, while you prepare the egg mixture.
Use a non-stick pan, if you like.
Choices:
(1). The egg and onion mixture should be very smooth and appear to be heated through and beaten with a little water, white vinegar or cider vinegar. Add prawns (peeled? ) and lemon juice..
(2). For the milk, place the scalded milk in a saucepan and turn the heat to medium heat. Bring to a boil and let cool down..
(3). Combine all ingredients and heat till golden brown, it's just about ready. Turn off heat and chill for 15 minutes until gently covered with plastic wrap..
(4). Add one tablespoon of chopped onions into a glass bowl. Add half a tablespoon of salt and kashmiri red chili powder..
(4).