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Recipe

3 LAYERED CURD PARATHA

By: Vahrehvah
Region: North Indian
Dish:Vegetarian - Rotis

Ingredients

All purpose flour 1 Cup
Salt
Oil 2 Tablespoons
Yogurt 1/2-1 Cup
Ginger garlic paste 1 Teaspoons
Paneer 1 Cup
Tomato puree 1 Cup
Red chilly powder 1 Teaspoons
Garam masala 1 Pinch
Cashew nut powder 1 Tablespoons
Kasuri methi(crush)1 Teaspoons
Oil 1 Tablespoons
Butter 1 Teaspoons
Green peas 1/2 Cup
Potato(mashed)1 Cup
Turmeric powder 1 Pinch
Coriander leaves(chopped)3 Teaspoons
Rajma 1 Cup
Onion(chopped)1 Numbers
Lime juice 1 Teaspoons
Chaat masala 1/2 Teaspoons
Coriander powder 1/2 Teaspoons
Cumin powder 1/2 Teaspoons

Directions

1. Take a bowl and add all purpose flour, little salt, oil and mix it, add yogurt then mix thoroughly to make the dough.
2. Heat butter with ginger garlic paste in a pan and saute it, then add paneer, tomato puree, red chilly powder and saute it.
3. Add salt, garam masala, cashew nut powder, kasuri methi and saute it, keep the first stuffing aside.
4. Heat oil in another pan and add green peas, potato, turmeric powder, 1 tsp coriander leaves and saute it, keep the second stuffing aside.
5. Take a bowl and add rajma, onion, 1 tsp coriander leaves, little salt, lime juice, chaat masala, coriander powder, cumin powder and mix thoroughly, keep the third stuffing aside.
6. Divide the dough into four portions, roll it into thin parathas.
7. On the hot tawa place the paratha and cook until 80% with little ghee on both sides.
8. Place the one paratha on the tawa and switch off the flame then spread third stuffing, sprinkle 1 tsp coriander leaves.
9. Place second paratha and spread the second stuffing then place the third paratha.
10. Spread the first stuffing and place the fourth paratha.
11. Transfer it into chopping board and roll it, rest it for 5 -10 mins.
12. Cut it into slices and garnish with mango red chilly chutney.
13. Now the 3 layered curd paratha is ready to serve.

Comments

Paratha is a popular breakfast bread from Punjab. 3 layered curd paratha reduce the amount of Ghee by replacing water with either yogurt, yogurt cheese (Hung Dahi).

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