come & take a round in PARANTHA WALI GALI....:)

PAPAD PARANTHA
Serves 4
Ingredients
4 roasted papads crushed into crumbs
1 finely chopped onions
1 finely chopped green chillies
1tsp coriander leaves
½ tsp grated ginger
¼ tsp crushed garlic
1 tsp pomegranate seeds coarsely ground
Salt to taste
Dough
1cup wheat flour
½ cup refined flour
1 tsp oil
Salt to taste
Lukewarm water for kneading dough.
Sieve both flours and salt together. Add oil and mix well. Gradually add water. Make smooth and soft dough. Cover it and keep aside for 15 minutes.
Crush papads and add onions, green chillies, coriander leaves, ginger, garlic, pomegranate seeds and salt. Mix thoroughly.
Make two lemon size balls from dough. Roll into two chapattis.
Spread small filling on one chapatti. Arrange the second chapatti on it. Press the edges. Dust parantha with little flour.
Lightly roll it so that the parantha is smooth on both sides.
Cook the parantha on pre-heated tava.Spread oil on both sides and lightly press it so that the parantha is crisp and golden brown.
Serve hot with raita or butter and coriander – mint chutney.
BLACK CHANNA PARANTHA
Serves 3
1 cup boiled black channa
¼ cup boiled peas
50 gms chopped paneer
1 finely chopped onion
2 chopped green chillies
½ tsp dry pomegranate seeds
½ tsp garam masala
¼ tsp kasuri methi
½ tsp butter
½ tsp grated ginger
Few coriander leaves
Dough
1 cups wheat flour
½ cup refined flour
½ cup semolina
½ tsp salt
2 tsp oil
1/8 tsp baking powder
Lukewarm water for dough.
Melt butter, add ginger, stir and add onion to cook for a minute. Add garam masala, kasuri methi and anardana.Stir it. Mix black channa, boiled peas and paneer. Cook for a minute.
Add salt, green chillies and coriander leaves. Thoroughly mix and lightly mash them with spoon. Cool it.
Sieve flours, semolina, salt and baking powder together. Add oil. Mix well. Now gradually add water. Make soft dough. Keep aside.
Now make 2 lemon size balls from the dough. Roll two chappatis.Spread small filling on one chapatti. Arrange the second chapatti on it. Pres and seal the edges. Lightly roll it so that the parantha is smooth.
Cook the parantha on a preheated tava.Cook on both sides and gradually spread ghee on both sides till parantha is crisp.
Serve hot.
MATTAR PARANTHA
Serves 4
1 cup matar shelled and blanched
1 finely chopped onion
2 chopped green chillies
1 tsp coriander powder
½ tsp garam masala
½ tsp mango powder
1 tsp salt
1 tsp grated ginger
1tsp oil
½ tsp caraway seeds
Chopped coriander leaves
Dough
1 cup wheat flour
1 cup refined flour
1 tsp salt
2 tsp oil
Lukewarm water for kneading dough.
Heat oil, add caraway seeds and stir. Add onion and cook for a minute.
Add matter, green chillies, coriander leaves, salt, coriander powder, ginger, garam masala and mango powder. Mix them and again cook for a minute. Cool.
Sieve both flours and salt together. Add oil and mix it.
Gradually add water and make smooth dough. Keep aside.
Take one portion of dough. Make a round ball. Roll it into chappati.Fill one portion of the filling in the centre. Now join the edges and seal the parantha. Press and again roll the parantha till even.
Cook parantha on preheated tava.
Cook on medium flame till the parantha is crisp and golden brown.
Serve hot with tomato chutney.
Tomato chutney
3 chopped tomatoes
Ginger garlic green chilli paste
Little oil
Water, salt and sugar
In a pan heat oil. Cook ginger garlic paste. Add chopped tomatoes. Cook till tomatoes mashed and oil comes out.
Add salt and sugar to taste.
Add little water and cook further till chutney consistency.
GLOSSARY
Ajwain – Caraway seeds
Amchur – Dry mango powder
Anardana – Dry pomegranate seeds
Chapatti – Indian wheat bread
Garam masala – Condiments ground whole grain spices
Kasuri methi – A special variety of dry fenugreek leaves
Maida – Refined flour
Matter – Peas
Paneer – Cottage cheese
Papad – Dried thin pancake made from lentil paste
Suji – Semolina
Tava - Griddle