Monday, March 28, 2011
I made it with kadhai chicken....
300 gms chicken breast (vegetarians can substitute it with Boiled potatoes)
1/2 cup finely chopped onions
1/2 cup finely chopped capsicum
1/4 cup tomato cubes
1/4 tsp chilli powder
1/4 tsp black pepper (kalimirch) powder
finely chopped ginger and coriander (dhania)
turmeric powder (haldi) and salt to taste
For Paratha Base
2 cups whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
2 tsp ghee or oil
1.Mix all the paratha ingredients (except ghee/oil) with water to make it into a nonsticky dough.
2.Add ghee/oil to the dough kneed it well into the dough and leave dough aside covered with a damp cloth until the stuffing is prepared.
The stuffing and dough can be made earlier and stuffed and served whenever required.
Chicken can be substituted with mutton, potato,paneer or cauliflower as long as it minced properly.
1.Cook chicken breast with little water and salt until soft.
2.When cooked squeeze and drain water from chicken.
3.Pinch it into small pieces with your fingers to make it more or less minced.
4.Heat oil in pan, fry onion, tomatoe, capcicum and ginger one after another. add chicken pieces followed by chilli powder, pepper, turmeric powder and salt(to taste.)
5.Cook well and reduce all the moisture.Add dhania at the end.
1.Divide the dough into small equal portions.
2.Roll each portion into thin circles or squares. roll two at a time.
3.Take one rolled dough and spread the stuffing in the center leave the edges. cover it with another rolled dough portion.
4.Seal the edges and press it with a fork.
5.Heat 1/2 teaspoon of ghee/oil in a frying pan /or thava.
6.Place the paratha gently in the pan and fry both the sides until golden.
7.I know you can''nt resist any more.
8.So relish the mouth watering spicy pocket paratha immediately with any side dish of your choice.
(i made kadhai chicken as side dish)
Potato- 1(Wash,peeled and cut in lengthwise pieces)
Onion- 1 (Sliced)
Green chilli-1(Slit lengthwise)
Tomato- 1 (blend it to make puree)
Oil -to fry(Preferrably mustard oil)
Ginger garlic paste -1 tbsp
Chili powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder-1 tsp
Cumin powder - 1 tsp
Salt to taste.
Clean the prawns by removing the shell, not the head and tail and wash it thoroughly .
Mix turmeric powder, lil oil and salt and shallow fry the prawns. keep aside.
Fry the potato pieces and keep aside.
Heat 2 tbsp of oil in a pan, add sliced onion with the green chilli and fry it for 2 mins.
Add ginger garlic paste, bay leaf, turmeric powder, red chili powder, and sauté all for 5 mins.
Add tomato puree, coriander powder ,cumin powder and fry.
Add water as desired, mix well and cover the lid.
Allow it to cook for 5 mins.
Add prawns,potato & salt to taste and simmer it for 5 mins more.
Serve hot with rice/roti/paratha.