MASALA PARATHA:-
For the dough3/4 cup whole wheat flour (gehun ka atta)
For the dough3/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
1/4 cup boiled and mashed potatoes
1 1/2 tbsp low fat curds (dahi)
salt to taste
To be mixed into a stuffing2 tbsp roasted fennel seeds (sauf), lightly crushed
2 tsp dry red chilli flakes (paprika)
1/2 roasted onion, roughly chopped
2 tbsp coriander (dhania) powder, lightly crushed
2 tsp dried mango powder (amchur)
salt to taste
Other ingredients whole wheat flour (gehun ka atta) for rolling
Method:-
How to proceed
- Combine all the ingredients in a bowl and knead into soft dough using enough water.
- Divide the dough into 4 equal portions. Keep aside.
How to proceed
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
- Place one portion of the stuffing mixture in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (6") diameter, using whole wheat flour.
- Place the paratha on a non-stick pan. Turn over in a few seconds.
- Cook the other side for a few more seconds.
- Lift the paratha with a pair of flat tongs and roast over an open flame till brown spots appear on both the sides.
- Repeat with the remaining portions to make 3 more parathas.
- Serve hot.
VEGETABLE KOLHAPURI:-
Ingredients
| • | Carrot , diced and boiled | 1 medium |
| • | Potato , diced and boiled | 1 medium |
| • | Cauliflower,boiled | 6-8 florets |
| • | French beans , half inch pieces, boiled | 6-8 |
| • | Green peas,boiled | 1/4 cup |
| • | Ginger | 1 inch piece |
| • | Garlic | 5-6 cloves |
| • | Oil | 4 tablespoons |
| • | Dry coconut (khopra),grated | 1/2 |
| • | Cloves | 8 |
| • | Black peppercorns | 8 |
| • | Poppy seeds (khuskhus/posto) | 1 teaspoon |
| • | Coriander seeds | 1 teaspoon |
| • | Whole dry red chillies | 6 |
| • | Onions,chopped | 2 large |
| • | Tomatoes,chopped | 2 large |
| • | Red chilli powder | 1 1/2 teaspoons |
| • | Turmeric powder | 1 teaspoon |
| • | Salt | to taste |
| • | Fresh coriander leaves,chopped | 2 tablespoons |
| • | Garam masala | |
| • | Fennel seed (saunf) powder | 1/2 teaspoon |
| • | Cinnamon | 1 inch stick |
| • | Stone flower (dagad phool) | 1 |
| • | Cumin seeds | 1/2 teaspoon |
| • | Bay leaves | 2 |
| • | Black cardamoms | 2 |
| • | Black peppercorns | 7-8 |
Method
Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.
Grind ginger and garlic to a fine paste. Grind all the ingredients of the Kolhapuri garam masala into a fine powder and set aside. Heat two tablespoons of oil in a kadai. Add grated dry coconut, cloves, peppercorns, poppy seeds, coriander seeds and red chillies. Lightly fry. Now add two thirds of the chopped onions and cook till it turns slightly brown. Cool, grind to a paste using sufficient water. Set aside. Heat remaining oil in another kadai. Add the remaining chopped onions and sauté till brown. Add ginger and garlic paste and continue to sauté till lightly browned. Add tomatoes, red chilli powder, turmeric powder, masala paste and half cup of water and cook for two minutes. Add the boiled vegetables, adjust salt and simmer for four to five minutes. Sprinkle Kolhapuri garam masala powder and mix well. Garnish with coriander leaves and serve hot.
