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3 Aug 2014

Double Decker Paratha





Ingredients
For The Dough
2 cups whole wheat flour (gehun ka atta)
1 tbsp ghee
salt to taste

For The Carrot Stuffing
1 1/2 cups grated carrot
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp lemon juice
1 tbsp finely chopped coriander (dhania)
salt to taste

For The Green Peas Stuffing
1 1/2 cups boiled green peas
1 tbsp oil
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking
Method 
For the dough
Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough warm water. Cover and keep aside for 10 to 15 minutes. .

For the carrot stuffing
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies, carrots, lemon juice, coriander and
Salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Divide the stuffing into 4 equal portions and keep aside.

For the green peas stuffing
Heat the oil in a non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies, green peas, coriander and salt, mix well and cook on a medium flame for 2 minutes, while mashing the green peas lightly with a potato masher.
Divide the stuffing into 4 equal portions and keep aside.

How to proceed
Divide the dough into 12 equal portions and roll each portion into a 150 mm. (6”) diameter roti using a little whole wheat flour for rolling.
Cook 3 rotis lightly on a hot tava (griddle) and keep aside.
Place 1 semi-cooked roti on a flat, dry surface and spread 1 portion of the carrot stuffing evenly over it. Cover it with 1 more semi-cooked roti and spread 1 portion of the green peas stuffing over it. Again place 1 more semi-cooked roti over it and press it firmly to seal the edges so that the stu
Cook the parathas on a hot non-stick tava (griddle), using a little ghee, till it turns golden brown in colour from both sides.
Repeat the steps 2 to 4 to make 3 more parathas.
Serve immediately

Cabbage Pakora /Cabbage Fritters





Cabbage Pakora
Serves 2-3
Prep time:10 mins | Cooking time:20 mins | Total time:30 mins
Cuisine: Indian | Category: Snacks/Appetizers

Ingredients:
1 cup finely chopped Cabbage
1/2 cup Chickpea flour(Besan)
2 tbsp Rice flour
10-12 Cashew nuts,split into halves
2 Green chillies,finely chopped
2 tbsp chopped Coriander leaves
1/2 tsp Carom seeds(Ajwain)
1/4 tsp Turmeric powder
1/2 tsp Red chili powder
1 tsp roasted Cumin powder(optional)
a pinch of cooking Soda
1 tbsp hot Oil
Salt to taste
Oil,to deep fry 

Method:
In a big bowl  take chickpea flour and rice flour.

Add finely chopped cabbage,coriander leaves,green chillies to it and mix well.Alternatively you can add salt to the chopped vegetables and leave it for 5 mins to let it release the water and then add chickpea flour and rice flour to it.
Add all the masalas,cashew nuts,carom seeds,salt,cooking soda,ajwain and hot oil to it and mix well.

Sprinkle some water to let the dough come together.Do not make the batter very thin as the cabbage mixture would leave some water.
Meanwhile heat oil in a kadai for deep frying.
Drop small portions of batter like pakora  into the hot oil and let them fry over medium flame until they are crisp.Flip them in between to let them fry evenly.Do no over crowd the kadai with pakoras,add 7-8 pakoras at a time.You can fry them for long if you want crisp pakoras or alternatively you can press the partially deep fried pakoras and deep fry again to get crisp pakoras.

Drain the pakodas onto a kitchen tissue and repeat the same process with the remaining batter to make pakoras.
Serve them hot with Green chutney /Tomato sauce and Masala Chai.Enjoy!!

cabbage pakora

Notes:

Along with cabbage you can add finely chopped onion to pakora.
You can replace cabbage with onion or spring onion or greens like spinach, amaranth, fenugreek leaves with a combination of onions.
I love to add cashew nuts to pakoras,it is entirely optional.
You can add chopped curry leaves and grated ginger to the pakora batter.
The addition of hot oil will make sure that the pakors would not consume more oil and also to  make them crisp.
You can avoid cooking soda if you want in the recipe,but it ensures a crisp and fluffy pakora.
Pakoras can be prepared small or big,it is your wish.
For those health freaks,you can make it low calorie version by baking them.Line a baking tray with aluminium foil and grease it slightly and drop small portions of pakora batter leaving some space in between them.Bake them in preheated oven at 160 deg C for 20-25 mins.Turn it once in between.Keep an eye after 15 mins,if you feel the pakoras are dry add few drops of oil before turning them to the other side.