October 3, 15:18Aaj Tak

Signature Lemon Paratha Recipe from Chandni Chowk: An Alternative to Potato and Cauliflower

If you are tired of eating parathas daily with potatoes, cauliflower, onions, or turnips, it is worth trying something new and original on the weekend. The lemon paratha, named after the famous dishes of Chandni Chowk, is a prime example of such a culinary experiment.

This paratha does not have a sour or bitter taste; the filling is prepared using lemon juice, thin strips of boiled zest, fried spices, and green pepper, which gives it a delightful spicy, tangy, and rich flavor.

Furthermore, the Vitamin C contained in lemon, as well as its digestive properties, is very beneficial for stomach health. Provided that the bitterness from the lemon zest is properly removed, this paratha can become a favorite dish of your entire family. Below is the simplest and most accurate way to prepare it.

For the dough, you will need 2 cups of wheat flour, 1 teaspoon of ghee or vegetable oil for kneading (moyan), 1/2 teaspoon of cumin (crushed by hand), salt to taste, and warm water for kneading the dough. You will also need 1-2 tablespoons of lemon juice, 1 cup of boiled and mashed potato (as a secret ingredient for binding), 2 green peppers (very finely chopped), 1 tablespoon of finely chopped fresh coriander, 1/2 teaspoon of grated ginger, 1/2 teaspoon of roasted cumin, 1/2 teaspoon of chaat masala, 1/2 teaspoon of red Kashmiri chili powder, 1/4 teaspoon of black salt, and ghee or butter for frying.

First, mix the wheat flour, cumin, 1 teaspoon of oil, and salt in a wide bowl. Knead a very soft and elastic dough using warm water. Cover the dough and let it rest for 10 minutes. Then, in a separate bowl, mix the finely chopped green pepper, 1-2 tablespoons of lemon juice, grated ginger, coriander, roasted cumin, chaat masala, red chili, black salt, and regular salt. Mix all the ingredients thoroughly to create a tangy, spicy, and slightly sour lemon filling.

Take a piece of dough, roll it out slightly. Place 2 tablespoons of the filling in the center and fold the edges to form a small packet. Gently roll the paratha in dry flour and flatten it.

Heat a skillet over medium or high heat. Place the rolled paratha on the skillet. When one side is lightly browned, flip it over. Fry on both sides, brushing with ghee or butter, gently pressing with a spatula until the paratha is golden and crispy. The finished, unique, tangy, and crispy lemon paratha is served with cold butter, sweet yogurt, or hot tea.

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www.aajtak.inSeptember 26, 18:32

Recipe for Crispy Khachori with Green Beans, Served with Spicy Vegetable Ragout

If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.

When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.

Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.

For the khachori dough:

2 cups semolina (or 1 cup semolina + 1 cup wheat flour)

1/4 cup clarified butter or vegetable oil (for moina)

1/2 teaspoon ajwain

Salt to taste

Cold water (for kneading the dough)

For the bean filling:

1.5 cups green beans (fresh or frozen)

1 tablespoon oil

1/2 teaspoon asafoetida (hing)

1 teaspoon cumin (jeera)

1 tablespoon fennel (chopped)

1 tablespoon whole coriander (coarsely ground)

1-2 green peppers and 1 inch ginger (grated)

1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)

1/2 teaspoon turmeric and red pepper powder

1 teaspoon amchur powder and garam masala

Salt and black salt to taste

Oil for frying

Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.

Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.

Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.

Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.

Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.

www.aajtak.inSeptember 20, 18:31

How to make spicy dwarf bhurji from pumpkin fruits with chickpea flour and fennel

Dwarf fruit (karela) is very healthy, but due to its bitterness, it is often absent from the tables of children and the elderly. Nevertheless, if karela is prepared using the right spices, it can turn out quite appetizing. If people in your house grimace at the sight of karela, be sure to try this spicy karela bhurji made with chickpea flour and fennel.

The aroma of fennel and the softness of chickpea flour completely mask the bitterness of karela. Serving this unique bhurji with roti or paratha guarantees that everyone will enjoy the food.

Ingredients

The following components are needed for preparation: karela — 250 grams (thinly sliced or grated); chickpea flour (besan) — 3 large spoons; fennel (minced) — 2 large spoons; onion — 2 large (finely chopped); green pepper — 2 (finely chopped); turmeric powder — 1/2 teaspoon; red chili powder — 1 teaspoon; coriander powder — 1 large spoon; amchur powder or lemon juice — 1 large spoon; cumin and nigella seeds — 1/2 teaspoon; asafoetida — 1/4 teaspoon; mustard seed oil — 3 large spoons; salt — to taste.

Cooking Method

First, mix the thinly sliced or grated karela with 1 teaspoon of salt and leave it for 15–20 minutes. Then squeeze it by hand to remove all bitter liquid, and rinse it with clean water, drying it.

In a dry pan, fry the chickpea flour over low heat until lightly golden and fragrant, then transfer it to a plate.

Now heat the mustard seed oil in the pan. As soon as the oil heats up, add asafoetida, cumin, nigella, and minced fennel. Fennel will give the bhurji excellent flavor and aroma.

After this, add the chopped onion and green pepper and fry until light pink. Then add the squeezed karela and simmer on medium heat covered for 7–8 minutes, until the karela becomes soft.

When the karela is well cooked, add turmeric, red chili powder, coriander powder, and salt, mix, and simmer for another 2–3 minutes.

Next, sprinkle the fried chickpea flour and amchur powder on top. Mix thoroughly and cook over low heat for 3–4 minutes so that the chickpea flour and spices evenly coat the karela.

The finished hot, spicy, and non-bitter karela bhurji with chickpea flour and fennel is ready. It is served with roti, puri, or paratha.