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VEGETABLE SICHUAN PARANTHA
Veg | Spicy | Punjab
Ingredients
Serves 4
2 cups Whole wheat flour (atta)
Salt to taste
6-8 cloves Garlic (finely chopped)
1 medium sized Onion (finely chopped)
2 medium sized Carrots (chopped)
1/2 small sized Cabbage (chopped)
1 medium sized Green capsicum (chopped)
1/4 tsp White pepper powder
2 tbsps Tomato ketchup
1 tsp Red chilli paste
2 medium sized Potatoes (boiled, grated)
Method
Add salt to whole wheat flour in a bowl, add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside to rest. Divide into eight equal balls. Heat a pan, add garlic, onion, carrots, cabbage and salt and cook till the vegetables soften slightly. Add green capsicum, white pepper powder and mix. Add tomato ketchup and mix. Add red chilli paste and mix. Add this mixture to the mashed potatoes and mix well. Divide this mixture into eight portions and set aside to cool. Take one portion of the dough, roll into a puri, place one portion of the stuffing in the centre and gather in the edges to make a ball. Further roll the ball into a parantha. Similarly make the remaining paranthas. Heat tawa and roast the paranthas, turning from time to time, till both the sides are evenly lightly browned. Serve hot.
JAMMU KA ALOO ANARDANA PARANTHA
Ingredients
Serves 4
2 medium sized Potatoes (boiled and mashed)
1 tsp Pomegranate seeds (anardana, roasted and powdered)
2 cups Whole wheat flour (atta)
Salt to taste
2 tbsps Milk
2 tbsps Yogurt
1/2 medium sized Onion (chopped)
1/2 tbsp Red chilli powder
2 Green chillies (chopped)
1 tsp Chaat masala
1/4 medium bunch Fresh coriander leaves (chopped)
Method
Take the whole wheat flour in a bowl, add salt, milk, yogurt and sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide the dough into eight portions. Add onion to the mashed potato along with salt, red chilli powder, green chillies, roasted anardana powder, chaat masala, coriander leaves and salt and mix well. Divide into eight portions. Roll out each portion of the dough into a small puri, place one portion of potato stuffing in the center, gather in the edges and roll out into a ball. Further roll into a parantha. Similarly make the remaining paranthas. Heat a tawa. Place a parantha on it and roast for half a minute. Flip and pat on some water on the upper side. Flip again and pat some water on the other side too. Continue to roast till both the sides are evenly lightly browned. Serve hot.
CHICKEN KEEMA KULCHA
Veg | Tangy | Punjab
Ingredients
Serves 4
1 1/2 cups Chicken mince
2 cups Refined flour (maida)
Salt to taste
1/4 tsp Soda bicarbonate
2 tbsps Milk
2 tbsps Yogurt
3-4 cloves Garlic (crushed)
1 inch piece Ginger (chopped)
2 Green chillies (chopped)
1 Onion (chopped)
4 tbsps Fresh coriander leaves (chopped)
Method
Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions. Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well. Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.
Veg | Spicy | Punjab
Ingredients
Serves 4
2 cups Whole wheat flour (atta)
Salt to taste
6-8 cloves Garlic (finely chopped)
1 medium sized Onion (finely chopped)
2 medium sized Carrots (chopped)
1/2 small sized Cabbage (chopped)
1 medium sized Green capsicum (chopped)
1/4 tsp White pepper powder
2 tbsps Tomato ketchup
1 tsp Red chilli paste
2 medium sized Potatoes (boiled, grated)
Method
Add salt to whole wheat flour in a bowl, add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside to rest. Divide into eight equal balls. Heat a pan, add garlic, onion, carrots, cabbage and salt and cook till the vegetables soften slightly. Add green capsicum, white pepper powder and mix. Add tomato ketchup and mix. Add red chilli paste and mix. Add this mixture to the mashed potatoes and mix well. Divide this mixture into eight portions and set aside to cool. Take one portion of the dough, roll into a puri, place one portion of the stuffing in the centre and gather in the edges to make a ball. Further roll the ball into a parantha. Similarly make the remaining paranthas. Heat tawa and roast the paranthas, turning from time to time, till both the sides are evenly lightly browned. Serve hot.
JAMMU KA ALOO ANARDANA PARANTHA
Ingredients
Serves 4
2 medium sized Potatoes (boiled and mashed)
1 tsp Pomegranate seeds (anardana, roasted and powdered)
2 cups Whole wheat flour (atta)
Salt to taste
2 tbsps Milk
2 tbsps Yogurt
1/2 medium sized Onion (chopped)
1/2 tbsp Red chilli powder
2 Green chillies (chopped)
1 tsp Chaat masala
1/4 medium bunch Fresh coriander leaves (chopped)
Method
Take the whole wheat flour in a bowl, add salt, milk, yogurt and sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide the dough into eight portions. Add onion to the mashed potato along with salt, red chilli powder, green chillies, roasted anardana powder, chaat masala, coriander leaves and salt and mix well. Divide into eight portions. Roll out each portion of the dough into a small puri, place one portion of potato stuffing in the center, gather in the edges and roll out into a ball. Further roll into a parantha. Similarly make the remaining paranthas. Heat a tawa. Place a parantha on it and roast for half a minute. Flip and pat on some water on the upper side. Flip again and pat some water on the other side too. Continue to roast till both the sides are evenly lightly browned. Serve hot.
CHICKEN KEEMA KULCHA
Veg | Tangy | Punjab
Ingredients
Serves 4
1 1/2 cups Chicken mince
2 cups Refined flour (maida)
Salt to taste
1/4 tsp Soda bicarbonate
2 tbsps Milk
2 tbsps Yogurt
3-4 cloves Garlic (crushed)
1 inch piece Ginger (chopped)
2 Green chillies (chopped)
1 Onion (chopped)
4 tbsps Fresh coriander leaves (chopped)
Method
Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions. Add garlic, ginger, green chillies, onion, coriander leaves and salt to chicken mince and mix well. Divide into eight equal portions. Roll out each portion of dough into a puri, place one portion of chicken mince in the centre, gather in the edges and roll into a ball. Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas. Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.
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