Parantha paradise

Feel absolutely fulfilled with these stuffed delights u2014 don't forget to make room for some aachar

Feel absolutely fulfilled with these stuffed delights don't forget to make room for some aachar

Spicy Rajma Parantha

Ingredients
>>1/3 cup red kidney beans (rajma), soakedu00a0u00a0
>>1 cup whole wheat flour (atta)u00a0u00a0u00a0
>>2 tbsp soya flouru00a0u00a0u00a0u00a0
>>1 tsp red chilli powderu00a0u00a0u00a0
>>3-4 green chillies, finely choppedu00a0
>>1/2 tsp dry pomegranate seeds, groundu00a0
>>8-10 fresh mint leaves, finely choppedu00a0
>>2 tbsp tomato pureeu00a0u00a0u00a0
>>Salt to tasteu00a0u00a0u00a0u00a0u00a0
>>Oil to fryu00a0
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Method
Pressure cook rajma in not more than two cups salted water until soft. Drain thoroughly, cool and then mash well. Reserve cooking liquor.
Mix wheat flour, soya flour, mashed rajma, red chilli powder, chopped green chillies, dry pomegranate powder, chopped mint leaves, tomato puree and salt to taste. Add reserved cooking liquor, if required and knead into soft and pliable dough. Leave the dough covered with a moist cloth for fifteen minutes. Divide into eight to ten equal portions. Form them into balls. Roll out each portion into five to six inch sized discs.
Heat a tawa.
Put a parantha and cook on one side on medium heat followed by the other side.u00a0 Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.u00a0
Serve hot with fresh skimmed milk yogurt.

Methi Aloo Makai Parantha

Ingredients
For dough
>>2 cups wheat flour (atta)u00a0u00a0u00a0
>>Salt to taste
>>1/2 cup yogurtu00a0u00a0u00a0u00a0
>>1 cup fresh fenugreek leaves, chopped
>>1 tbsp oil + to cook

For filling
>>2 medium potatoes, boiled and mashedu00a0u00a0
>>1/2 cup corn niblets (makai), crushedu00a0
>>Salt to taste
>>3-4 green chillies, finely choppedu00a0

Method
Add salt to wheat flour and mix. Add yogurt, finely chopped fenugreek leaves, oil and knead into a dough using water as needed.
Mix mashed potatoes and crushed corn niblets with salt and chopped green chillies.
Divide the dough and filling into eight equal portions each.
Roll out each portion of the dough into a small puri. Place a portion of filling in the center, gather the edges, pinch them together and roll into a ball.u00a0 Rest them for about fifteen minutes.
Heat a tawa. Press the stuffed balls a little with fingers, then using some dry flour roll out balls into fairly thick paranthas with a rolling pin.
Shake off excess flour and roast on the tawa on high heat for a while on both sides.u00a0 Dribble a little oil and roast till golden. Flip over and dribble some more oil and cook till the other side is golden too. Serve hot.

Palak Lachcha Parantha with Chhunda

Ingredients
>>8-10 fresh spinach leaves, pureedu00a0u00a0u00a0
>>1 1/2 cups whole wheat flour (atta)u00a0u00a0
>>Salt to taste
>>1 tsp carom seeds (ajwain)u00a0u00a0u00a0
>>Milk as required
>>6 tbsp pure gheeu00a0u00a0

Method
Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough and rest it for about fifteen minutes.
Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti.u00a0 Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for about ten minutes and roll out into slightly thick paranthas.
Heat a tawa and place a parantha over it. Cook for a minute and flip over. Spread ghee and cook for a minute. Flip over again and spread some more ghee on the other side and cook till both sides are evenly cooked and crisp.
Similarly make the remaining paranthas and serve hot with chhunda.

Nisha Desai from Kandivali (E) wins an autographed copy of Chaat, Chef Kapoor's book

Spinach stuffed potatoes
1/2 cup finely chopped spinach
10 small potatoes
3 tsp olive oil
1 medium onion, choppedu00a0
3-4 garlic cloves, chopped
2 green chillies, chopped
3 tbsp crushed American cornu00a0
1 tbsp mixed Italian herbs
Salt to taste
Black pepper powder to taste
2 tbsp grated cheeseu00a0

Scrub and wash the potatoes well so that all the mud is washed away.
Scoop them so that a thick wall of potato remains.u00a0
Heat one teaspoon olive oil in a non-stick pan and sautu00e9 onion, garlic and green chillies for a minute.
Add spinach, corn, mixed herbs, salt and pepper powder.
Mix and cook for some time stirring continuously, till almost dry. Transfer into a bowl and set aside to cool and than add the grated cheese.
Fill this mixture into the scooped potatoes.
Heat the remaining oil in the same pan and place the stuffed potatoes in it.
Cover and cook on medium heat till the potatoes are well cooked and crisp on the outside.
Serve hot.

WiN

Here's your chance to win an autographed copy of a mint-fresh book by Chef Sanjeev Kapoor!

Send inu00a0 recipes of tiffin food. They should be original, innovative and healthy! Chef Kapoor will judge all entries himself. Kindly write in with your full postal details.

Email sanjeev.kapoor@mid-day.com

Winners will be announced in Sunday MiD DAY dated January 25. Make sure you grab your copy.

Chicken Kheema Kulcha
Ingredients
>>1 1/2 cups chicken minceu00a0u00a0u00a0
>>2 cups refined flour (maida)u00a0u00a0u00a0u00a0u00a0
>>Salt to taste
>>1/4 tsp soda bicarbonateu00a0u00a0u00a0
>>2 tbsp milku00a0u00a0u00a0u00a0u00a0
>>2 tbsp yogurtu00a0u00a0u00a0u00a0u00a0
>>3-4 garlic cloves, crushedu00a0u00a0u00a0
>>1 inch ginger piece, choppedu00a0u00a0u00a0
>>2 green chillies, choppedu00a0u00a0
>>1 medium onion, choppedu00a0u00a0u00a0
>>4 tbsp chopped fresh coriander leavesu00a0u00a0

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.

Shopping list for next week

Roasted tomato soup with basil and mascarpone cheese
> 500 tomatoes > 150 gms carrots > 150 gms mascarpone cheese > 1 small bottle extra virgin olive oil > A few fresh basil sprigs

Burnt garlic with whole wheat pasta
> 200 gms whole wheat penne pasta > 2 pods garlic > 1 small broccoli > 1 medium green capsicum > 1 bottle olive oil > 1 packet cherry tomatoes > 1 packet dry red chillies > 1 packet dry mixed herbsu00a0u00a0u00a0

Murgh sabz khichdi
> 150 gms chicken > 100 gms split green gram (dhuli moong dal) > 100 gms green peas > 1 small cauliflower floretsu00a0u00a0u00a0u00a0

Choco jamun with chocolate fondue
> 300 gms khoya/mawa > 300 gms plain chocolate > 100 gms refined flour (maida) > 200 mls cream > 1 packet cocoa powder