Usually i have tasted palak panner in restaurants, why not try it with matar and panner with little potato. The result was amazing, it turned out very yummy. The recipe is
Panner Peas Paratha
Cuisine: North Indian
Preparation Time: 20 minutes
Cooking Time: 8 to 10 minutes
Ingredients:
Whole wheat flour: 1 cup
Grated panner: 1/2 cup or 100 gms
Peas or matar: 1/4 cup
Boiled potato: 1 number
Chilli powder: 1/2 tea spoon
Jeera powder: 1/2 tea spoon
Chat masala: 1/4 tea spoon (Optional)
Oil as needed
Salt to taste
Water as needed
Method:
1. Take wheat flour in a bowl, add salt and knead into soft dough using lukewarm water.
2. Smear 1/2 tea spoon of oil over the dough and keep it aside.
3. Pressure cook potato and peas, take it out and mash it and keep it aside.
4. Place a pan on the stove over a medium flame, add 1 tea spoon of oil. When the oil is hot, add grated panner, mashed potato and peas, add in garam masala, chilli powder, jeera powder, salt and mix well. Let it cook for 3 minutes and put out the flame.
5. Cool the mixture to room temperature, you can add chat masala, if you wish, at this stage.
6. When it is completely cool make lemon size balls out of it and keep it aside.
7. Take the wheat flour dough, make slightly bigger balls out of it and keep it aside.
8. Roll out into two puris of equal size and keep the stuffing in the centre of one puri and place the other puri over it and completely seal the edges, gently press and roll into chapatis.
or
1. Take the dough and roll out to 2.5 inch diameter and place the stuffing in it.
2. Lift from one end of the edge and start pleating, start folding and forming the pleats in the centre and slightly flatten it.
3. Now roll into chapati carefully.
4. Place a tawa on the stove over a high flame. Put the paratha and apply little oil over it, cook it till small brown spot began to appear, cook it on both sides.
5. Take it out, cut into wedges and serve hot with spiced onions and curd sprinkled with chat masala.
Panner Peas Paratha
Cuisine: North Indian
Preparation Time: 20 minutes
Cooking Time: 8 to 10 minutes
Ingredients:
Whole wheat flour: 1 cup
Grated panner: 1/2 cup or 100 gms
Peas or matar: 1/4 cup
Boiled potato: 1 number
Chilli powder: 1/2 tea spoon
Jeera powder: 1/2 tea spoon
Chat masala: 1/4 tea spoon (Optional)
Oil as needed
Salt to taste
Water as needed
Method:
1. Take wheat flour in a bowl, add salt and knead into soft dough using lukewarm water.
2. Smear 1/2 tea spoon of oil over the dough and keep it aside.
3. Pressure cook potato and peas, take it out and mash it and keep it aside.
4. Place a pan on the stove over a medium flame, add 1 tea spoon of oil. When the oil is hot, add grated panner, mashed potato and peas, add in garam masala, chilli powder, jeera powder, salt and mix well. Let it cook for 3 minutes and put out the flame.
5. Cool the mixture to room temperature, you can add chat masala, if you wish, at this stage.
6. When it is completely cool make lemon size balls out of it and keep it aside.
7. Take the wheat flour dough, make slightly bigger balls out of it and keep it aside.
8. Roll out into two puris of equal size and keep the stuffing in the centre of one puri and place the other puri over it and completely seal the edges, gently press and roll into chapatis.
or
1. Take the dough and roll out to 2.5 inch diameter and place the stuffing in it.
2. Lift from one end of the edge and start pleating, start folding and forming the pleats in the centre and slightly flatten it.
3. Now roll into chapati carefully.
4. Place a tawa on the stove over a high flame. Put the paratha and apply little oil over it, cook it till small brown spot began to appear, cook it on both sides.
5. Take it out, cut into wedges and serve hot with spiced onions and curd sprinkled with chat masala.
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