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Wednesday, 27 July 2016

Lachcha paratha with Shahi Green peas masala


INGREDIENTS:
2 cups wheat flour/ atta
Salt to taste
Water to knead the dough
Ghee as required

PROCEDURE:

  • Take atta , salt in a bowl and make a soft dough adding water as needed
  • Keep the dough covered for 15 mins
  • Devide the dough into portions , and make balls
  • Roll each ball into a thin roti,apply ghee on it liberally and sprinkle little atta on it
  • Now from the edge of the roti start folding and pleating the roti like we used to do paper fans
  • Roll the pleated roti in a circle and join the edges
  • Dust it with little flour and roll again lightly into semi thick paratha
  • Cook it on hot tava ,adding ghee on both the sides
  • Serve hotwith any veg or non veg gravy of your choice and enjoy!!!

GREEN PEAS MASALA INGREDIENTS:
1 cup boiled green peas
5 tsp oil or ghee
2 finely chopped onion
2 tsp kasuri methi
1 tsp ginger garlic paste
1/4 cup curds
1 tsp daniya pdr
1/2 tsp turmeric pdr
1/2tsp red chillipdr
2 tsp tomato sauce
2 tsp fresh cream

TO MAKE THE MASALA PASTE:
In a pan take 2 tsp oil and fry 1 lavang,a small piece of cinnamon,1/2 onion chopped,4 red chillies,1 chopped tomato,1/4 cup red and yellow capsicum pieces(optional),2 tsp magaz / watermelon seeds,5 cashew nuts,1 tsp garam masala --fry these till light brown in colour and grind into a smooth paste

PROCEDURE:
  • In a pan heat oil or ghee ,fry chopped onions till translucent
  • Add kasuri methi, ginger garlic paste and fry till raw smell goes
  • Add daniya,chilli and turmeric powders and fry for a minute,followed by curds and tomato sauce
  • Add the masala paste and fry for 2-3 mins
  • Put the boiled green peas,salt to taste and water if needed and adjust the consistency of the gravy
  • Finally add fresh cream and mix well,garnish with chopped coriander leaveds and serve hot with any roti or rice!!

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