Ingredients
Mixed Grain atta - 200g
Fresh Methi( cleansed, washed well, stems removed and chopped fine) - 500g
Ginger( scraped, and freshly chopped) - One-inch piece
Freshly chopped green chillies ( deseeded) - 2-3
Medium Tomatoes(diced) - 2
Carrot( medium-sized, scraped, sliced round or cut into matchsticks) - 1
Small Cabbage( washed well-shredded fine) - 1/4 head
Spoons of sprouted mung(chopped fine) - 2-3
Salt - To taste
Oil - To shallow fry
For sauce
Tomatoes - 200g
Sugar - 1tsp
Lemon juice - 1tsp
Butter - 1tsp
Bay Leaf - 1
Cinnamon - One-inch piece
Black peppercorns powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Dried mixed herbs/ kasuri methi - 1tsp
Salt - To taste
Method
- Knead the dough, blend chopped methi, ginger, green chillies and salt in the dough.
- Divide into equal portions, shape into small balls, press flat and roll into five-inch disks with a belan.
- Line a non-stick tawa with a thin film oil and cook paranthas in batches.
- Heat butter in a pan and put in the bay leaf and whole spices.
- When these change colour, add pureed tomatoes, sugar, salt and powdered spices along with lemon juice.
- Cook on medium flame, stirring regularly till a thick sauce-like consistency is obtained and the tomatoes are cooked.
- Sprinkle water to avoid scalding.
- Discard whole spices.
- Sprinkle with dried herbs and stir.
- Place a large spoonful filling made of sprouts, tomatoes, carrots and cabbage in the centre of each parantha, roll it in a tube and carefully lower it on a bed of salad.
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