Aloo Paratha

Aloo Paratha

Preparation Time: 10 mins

Cooking Time: 40 mins

Makes 10 to 12 servings

Ingredients

For The Dough

2 1/4 cups whole wheat flour (Godhuma Pindi)

1/2 tsp salt

2 tbsp ghee

For The Stuffing

4 boiled potatoes

1 chopped onion

1 tbsp chopped coriander (dhania)

4 green chillies , chopped

2 tsp dried mango powder (amchur)

1/2 tsp chilli powder

1 tsp cumin seeds (jeera)

salt to taste

1 tsp ghee

Other Ingredients

1 tbsp ghee for cooking

Method

For The Dough

Sieve the flours with the salt.

Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside.

For The Stuffing

Mash the potatoes coarsely or cut into very small pieces. Keep aside.

Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.

Add the green chillies and fry again for 1 minute.

Add the potatoes, salt, coriander, chilli powder and amchur powder. Mix well and cook for 1 minute.

Cook the mixture. Keep aside.

How To Proceed

Knead the dough and divide into 10 portions.

Roll out one portion of the dough into a circle of 125 mm. (5") diameter.

Place one portion of the prepared filling in the center of the dough circle.

Bring togeather all the sides in the center and seal tightly.

Roll out again into a circle of 125 mm. (5") diameter with the help of a little flour.

Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.

Repeat with the remaining dough and filling to make more parathas.

Serve hot.

CHOLE BHATURE

CHOLE BHATURE RECIPE

Chole bhature is a an all time favourite Punjabi dish. Choley bhature can be eaten in breakfast as well as in lunch. Chole bhature is a combination of chickpea curry served with deep fried flour pooris. Here is a simple recipe.

Serves : 2

Total time : 1 hr + fermentation time

Calories per serving: 475

Ingredients:

 

Bhature

1 cup Flour (Maida)

1/2 cup Suji (Semolina)
1/4 cup Dahi (Curd)
1/4 tsp Baking Soda
1/4 tsp salt
1/4 tsp Sugar
Water to make dough

 For Chole:
1 cup boiled chole
1 big onion grated
1 tsp Anardana/ pomegranate Seeds 
1 tsp giner paste
1 tsp garlic paste
1/4 tsp Turmeric
1 tsp Coriander powder
3 medium tomatoes
1/2 tsp Garam Masala
1 tblsp Green Coriander chopped

For tempering
2 tsp Ghee
1 small onion
1 small tomato
1 green chilly 
1 tsp Chana Masala
1/4 tsp Red Chilly Powder
1 tblsp Oil

Preparation
 

• To Make Bhature :Soak suji in 1/2 cup water for 15 - 20 minutes to make it soft.
• Then in a mixing bowl add all the ingredients under the bhature section along with soaked suji and mix well. Then little by little add water and knead a soft dough.
• Now take a fresh bowl and transfer the dough in it and apply a thin layer of refined oil on the dough. Cover the bowl with a cling sheet and keep it aside for fermentation for 2 - 3 hrs in a warm place. Once it is ready it will be double in size.
• Now remove the cling sheet and press the dough in the center to remove all the excess air and knead again.
• To make the bhature, heat the oil and take a small ball of the dough and roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown. Serve with chole and mix pickle.
• Remember 1. Heat the oil well so that bhaturas do not absorb extra oil and they fluff well. 2. Drain the bahturas on a tissue paper to drain out excess oil.
• To Make chole :After the chole have boiled separate the chole from the water. Keep the cooking liquid for later use.
• Grind together garlic, ginger and anardana in a grinder.
• Heat oil in a kadhai and add the grated onion. Stir fry till little golden brown. Then add turmeric, coriander powder and the grinded masala.
• Fry for a 1 min and then add finely chopped tomatoes. Cook it till the masala leaves the side.
• Now add only the choley and let it simmer for 5 - 7 minutes. Finally add some chole liquid and further cook for 10 minutes.
• When the chole get be thick add the garam masala and chopped green coriander.
• Now take a separate pan for tempering and add 2 tsp of ghee. When it gets hot add cubed onion and tomato pieces. Cook for 15 secs and then add green chilly and the chana masala and red chilly powder. Mix well ensuring that red chilly does not get burnt and then add to the chole and mix well.
• Transfer the choley to a serving dish and garnish with a piece of lemon split up into 4 pieces and finely chopped corainder leaves.

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Dal Kachori

Crispy Kachori with Moong Dal

Crunchy snack with spicy filling that has a good shelf life.Cooking 

Time: 20-30 minutes

Servings: 4 

Preparation Time: 1-2 hours

Category: Veg

Ingredients
FOR COVERING

• Refined flour (maida) 2 cups
• Ghee 1/4 cup
• Salt to taste

FOR FILLING

• Split green gram skinless (dhuli moong dal) 1/2 cup
• Oil 3 tablespoons + for frying
• Cumin seeds 1 teaspoon
• Asafoetida 1/4 teaspoon
• Ginger-green chilli paste 1 teaspoon
• Red chilli powder 1 teaspoon
• Garam masala powder 1/2 teaspoon
• Dry mango powder (amchur) 1/2 teaspoon
• Gram flour (besan) 2 tablespoons
• Salt to taste

Method
Combine all the ingredients for the covering and knead into a semi-soft dough using a little water. Divide the dough into twelve equal parts and keep covered with a damp muslin cloth. Soak moong dal for an hour. Drain. Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida. When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds. Add the ginger-green chilli paste,

red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked. Cool and divide into twelve equal portions. Shape each portion into an even sized ball and keep aside. Roll out each portion of the dough into a small diskette. Place one portion of the filling in the centre of the diskette. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends tightly and remove any excess dough. Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat with the remaining dough and filling. Heat sufficient oil in a kadai. Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachoris should puff up like puris. Cool and store in an air-tight container.

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