Cabbage and Carrot Paratha

Hi friends,

Two back to back posts. 😁 I know even I am surprised.

This one is my sister’s recipe. Recently she sent this over Swiggy Genie (I cannot thank them enough!) I loved it so much that I had to try it, ofcourse. So here it is. Made it step by step as told by her. It came out just perfect. The parathas were little smaller in size but heyy, the size never matters. 😉

Let’s get started.

Ingredients :

Stuffing :

1 cup finely grated cabbage.

1 cup grated carrot.

1 tablespoon finely chopped ginger.

1 finely chopped green chilli

1 teaspoon garam masala

1 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon roasted cumin powder.

1 teaspoon coriander powder

1 tablespoon Finely chopped coriander leaves.

Salt to taste.

For the Dough:

2 cups Wheat flour

1 teaspoon carrom seeds

Salt to taste.

Method :

• Prepare a soft dough by mixing wheat flour, carrom seeds and salt and let it rest.
• 
• In a pan, add a tablespoon of oil and sauté ginger and green chillies. Add the grated cabbage, carrots, Garam masala, red chilli powder, turmeric powder, Cumin powder and coriander powder and salt and mix. Sauté for 5 minutes or till the mixture becomes semi dry.
• 

• Take a small portion of dough about lemon sized, and roll it evenly. Take one tablespoon of stuffing and close the edges. Roll it again evenly.
• 

• Heat a Tawa and cook the paratha on it on a low medium flame till the colour turns golden brown. Apply ghee on both sides for enhanced flavor.

Serve hot with green chutney, pickle or curd.

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Poha and Dal Cutlets

Hi friends,
Navratri has ended and it’s back to business as usual at our place. Got reacquainted with my ‘Priya Mitr’ Onions after 12 days. :’)

I tried this new cutlets/fritters with Poha and Roasted Chana Dal. And my word, it came out so so good. 😋

Before we get started on the recipe, I need to tell you, I have used roasted  bengal gram (the one which we use for chutneys)but if it’s not available, you can use regular Chana Dal and roast it till it becomes aromatic and crunchy. Make sure you don’t burn it. Additionally, I have only used onions. But you can also add grated carrots, capsicum, beans etc. 

Let’s get started,shall we?

Ingredients:

1 cup Roasted Bengal Gram
1 Cup Poha
1 Large onion finely chopped
3-4 green chillies finely chopped
1tsp spoon finely chopped ginger
Few Coriander leaves finely chopped
Few curry leaves finely chopped
Salt to taste
Oil for frying.

Method:

• Grind the Poha and the Dal into fine powder.
• 

• Add onions, chillies, ginger, curry leaves, coriander leaves and salt to it and mix nicely by adding water little by little.
• 

• Now make tikkis out of this mixture.
• 

• Fry these tikkis on hot oil till they are golden brown.
• 

• Serve hot with Green chutney or sauce.

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