CHATPATI KATHI ROTI
Serves 4
Nutri nugget granules 1 cup soaked for an hour & drained
Peas boiled ½ cup
Tomato puree 1 cup
Tomato 1 chopped
Onion 1 chopped
Hing 2 pinches
Cumin seeds ½ tsp
Dry red chilli crushed 1
Garammasala ½ tsp
Dhania powder 1 tbsp
Salt 1 tsp
Dry mango powder ½ tsp
Red chilli powder ¼ tsp
Green chilli finely chopped 1
Juice of ½ lemon
Ginger garlic paste 1 tsp
Pao bhaji masala 2 tbsp
Coriander leaves chopped 2 tbsp
PANEER VEG STICKS
Paneer 125gms ¾” squares capsicum 1 cut into 1” pieces
Tomato 1 cut into 1”pieces
Some chaat masala
BATTER
Gram flour (besan) 1 cup
Water ½ cup
Baking powder 2 pinches
Red chilli powder ¾ tsp
Salt to taste
Green chilli 1 chopped finely
Soak nutri in 1 cup water, keep aside. Strain through soup strainer. Wash several times with water.
Press the nuggets in the strainer, squeezing out excess water from nuggets.
Heat 4 tbsp oil in a kadhi; add hing, jeera, green chillies & red chilli. Wait for 30 seconds.
Add chopped onion & cook ill golden
Add nutri & bhuno for 5 minutes.
Add peas, ginger paste, dhania powder, salt, pao bhaji masala & chopped tomatoes. Bhuno for 5 minutes. Add tomato puree, red chilli powder & amchoor. Mix well & cook for 5 minutes.
Add 1 cup water thoroughly. Give one boil. Simmer for 5 minutes till semi dry masala is ready. Add coriander & mix. Remove from fire.
For the sticks, make a thick batter with all the ingredients. Beat well & keep aside for 10 minutes.
Sprinkle chat masala nicely on paneer, capsicum & tomato pieces. Mix lightly.
Thread a capsicum, a paneer & then tomato piece on each tooth pick. Keep aside till serving time.
Heat oil for deep frying. Dip the paneer sticks in the prepared batter. Coat well with the fingers, sticking the batter nicely. Deep fry till golden
To serve, sprinkle sticks with some chaat masala. Add lemon juice to the subzi. Serve subzi topped with a hot stick with roomali roti.
Serves 4
Nutri nugget granules 1 cup soaked for an hour & drained
Peas boiled ½ cup
Tomato puree 1 cup
Tomato 1 chopped
Onion 1 chopped
Hing 2 pinches
Cumin seeds ½ tsp
Dry red chilli crushed 1
Garammasala ½ tsp
Dhania powder 1 tbsp
Salt 1 tsp
Dry mango powder ½ tsp
Red chilli powder ¼ tsp
Green chilli finely chopped 1
Juice of ½ lemon
Ginger garlic paste 1 tsp
Pao bhaji masala 2 tbsp
Coriander leaves chopped 2 tbsp
PANEER VEG STICKS
Paneer 125gms ¾” squares capsicum 1 cut into 1” pieces
Tomato 1 cut into 1”pieces
Some chaat masala
BATTER
Gram flour (besan) 1 cup
Water ½ cup
Baking powder 2 pinches
Red chilli powder ¾ tsp
Salt to taste
Green chilli 1 chopped finely
Soak nutri in 1 cup water, keep aside. Strain through soup strainer. Wash several times with water.
Press the nuggets in the strainer, squeezing out excess water from nuggets.
Heat 4 tbsp oil in a kadhi; add hing, jeera, green chillies & red chilli. Wait for 30 seconds.
Add chopped onion & cook ill golden
Add nutri & bhuno for 5 minutes.
Add peas, ginger paste, dhania powder, salt, pao bhaji masala & chopped tomatoes. Bhuno for 5 minutes. Add tomato puree, red chilli powder & amchoor. Mix well & cook for 5 minutes.
Add 1 cup water thoroughly. Give one boil. Simmer for 5 minutes till semi dry masala is ready. Add coriander & mix. Remove from fire.
For the sticks, make a thick batter with all the ingredients. Beat well & keep aside for 10 minutes.
Sprinkle chat masala nicely on paneer, capsicum & tomato pieces. Mix lightly.
Thread a capsicum, a paneer & then tomato piece on each tooth pick. Keep aside till serving time.
Heat oil for deep frying. Dip the paneer sticks in the prepared batter. Coat well with the fingers, sticking the batter nicely. Deep fry till golden
To serve, sprinkle sticks with some chaat masala. Add lemon juice to the subzi. Serve subzi topped with a hot stick with roomali roti.
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