How to make fluffy paratha with potatoes and bathua without tearing

Lauki Chana Dal, prepared without the use of garlic and onion, is a traditional dish eaten on Nahai Khai day during the Chhath Puja festival. This dish is considered very tasty and can be made by following a simple recipe.

The Chhath Puja festival, known in Bihar, will take place on November 15th. It begins with Nahai Khai day, when a vegetable dish made from lauki is prepared in homes. If you enjoy tasting the traditional dessert dish of lauki and chana dal prepared on Nahai Khai day but do not know how to make it, you can try this simple recipe.

In this dish, lauki is mixed with chana dal to create a succulent vegetable dish that is usually eaten with rice. Preparing this dish does not require much time, as it is made using simple home spices, excluding onion and garlic.

How to prepare Lauki Chana Dal:

First, thoroughly wash the chana dal and soak it in water for 30 minutes to an hour so that it cooks faster and easier. The lauki should be peeled, washed well, and then cut into small pieces. The green chili should also be cut in half.

In a multi-cooker, mix the soaked chana dal, chopped lauki, turmeric, rock salt, and green chili. Add the required amount of water, close the lid, and cook on medium heat until two or three whistles are achieved.

In a separate pan, heat desi ghee. Add cumin seeds and cardamom. When the cumin seeds start sizzling, add ginger and chopped green chili, frying them until they have a light aroma. Then stir in red chili powder and roasted cumin.

Add the ready aromatic sauce to the already cooked Lauki Chana Dal and mix thoroughly. Simmer the dish on low heat for two to three minutes so that the flavor of the sauce fully penetrates the dal. Finally, sprinkle the dish with finely chopped fresh coriander for garnish.

Important tip: When cooking for Chhath Puja, special attention should be paid to cleanliness and sattvic nature. The materials and utensils used to prepare the prasad must also be thoroughly washed.

After the Diwali festival comes the Bhai Duja festival, which is a time for gatherings and treats for brothers and sisters. If you are tired of usual dishes like mashed potatoes, chhole, and paneer, try the traditional and very delicious lentil karai from Uttar Pradesh.

This dish not only boasts a rich and unique flavor but is also packed with nutrients. Its preparation involves a special method that will add sophistication to your festive table. Below is the simplest instruction and secret tips for its preparation.

For preparation, you will need: washed yellow lentils (1 cup, soaked for 2-3 hours), tomatoes (3-4, pureed or finely chopped), paste of ginger, garlic, and green chili (2 tablespoons), onion (2, finely chopped or paste), whole spices: cardamom, cinnamon, large cardamom, cloves, and cumin, dry spices: turmeric powder, Kashmiri red chili, coriander powder, garam masala, and dried mint, a pinch of asafoetida, as well as vegetable oil or ghee for frying or baking, salt to taste, and fresh cilantro.

To prepare mangori (karai), the soaked lentils must be coarsely ground in a blender without adding water or with minimal liquid, avoiding a very fine paste. To make the sauce of this dish thick and aromatic, you can add some cashew paste or fried lentils along with the onion and tomatoes.

First, drain the water from the soaked lentils and grind them in a food processor to form a coarse mass. Then, this mixture needs to be blended by adding salt, a little asafoetida, and cumin. After this, small balls of mangodi (karai) are formed from this mixture, which are fried in oil until golden and crispy (or baked in an appam pan).

In a separate pan, heat vegetable oil. Add whole spices (cardamom, cumin, cinnamon) and asafoetida to impart aroma. Then add the finely chopped onion and ginger-garlic paste, and fry them until golden brown. After this, add the tomato puree and all the dry spices (turmeric, coriander, red chili), and let the mixture simmer until the oil starts to separate.

Add the required amount of water (2 cups) to the sauce and bring it to a good boil. When the sauce boils, add the fried lentil balls (karai). Cover the pan and let the dish simmer on low heat for 7-10 minutes so that the karai fully absorbs the juice and becomes soft.

Finally, add garam masala, dried mint, and a generous amount of fresh cilantro, then turn off the heat. The ready, traditional, and authentic lentil karai in the style of Uttar Pradesh is ready. It is recommended to serve it hot on the Bhai Duja festival with puri, paratha, or rice.

When you crave something spicy and crunchy with tea in the evening, it helps relieve daily fatigue. Although people usually prefer salty snacks, biscuits, or pakora, you can try something different and more traditional—Chura Fry from Bihar. This snack is distinguished by its crispy and tangy texture.

To prepare this dish, chura is mixed with crispy potato bhujia, roasted papads, almonds, mixer, onion, and green chili. The combination of flavors of these ingredients makes this snack very appetizing. The advantage of this recipe is that it can be prepared very quickly.

Ingredients

For preparation, you need:

• 250 grams of chura (poha)
• 2-3 potatoes
• 1-2 papads
• 1 bowl of almonds
• 1 bowl of dalmot
• 2 onions
• 4 green chilies
• 1 teaspoon of turmeric powder
• Salt to taste
• Vegetable oil as needed

Important note: To keep the Chura Fry maximally crispy, all fried and roasted components should be mixed after they have completely cooled down.