INGREDIENTS
STUFFING
|
|
Chana dal / split Bengal gram
|
1 cup
|
Garlic cloves
|
5 – 6 nos
|
Green chillies
|
3 – 4 nos
|
Jeera / cumin seeds
|
½ tsp
|
Coriander leaves chopped
|
2 – 3 sprigs
|
Salt
|
T.T.
|
DOUGH
|
|
Maida / refined flour
|
2 cups
|
Atta / gahu peeth / wheat flour
|
1 cup
|
Salt
|
T.T.
|
Oil
|
1 tsp + for shallow frying
|
METHOD:
STUFFING
1.
Soak the chana dal for 2 – 3 hours.
2.
Completely drain out all the excess water and
wash the dal with fresh water. Drain again.
3.
Grind to a coarse paste without adding any more
water the dal along with the garlic, green chillies, jeera and salt.
4.
Remove into a bowl and mix in the chopped
coriander leaves.
DOUGH
5.
Mix together the maida and atta. Season with
salt and knead it to a smooth soft dough.
6.
Keep it covered for an hour before use.
ASSEMBLING
7.
Take a lemon sized ball of the dough.
8.
Separately on a bowl take ½ cup water and add 1
tsp oil in it. This oil water mix is used to flatten the dough. The water gives
the dough moisture to spread and oil prevents it from sticking.
9.
Now there are two ways in which you can flatten
the dough balls to stuff in the mix.
10.
One way is to spread a clean muslin cloth onto a
flat surface. Moisten it with the oil water mix.
11.
Spread the dough ball on the muslin cloth by
patting it with your fingers.
12.
Pat it to the size larger than your palm.
13.
Keep a tbsp of the stuffing onto it and
completely cover it with the dough.
14.
Again pat it on the muslin cloth to make it as
thin as possible without allowing the stuffing to come out of the dough.
15.
Invert it over onto a griddle along with the
help of the cloth.
16.
The second way is by spreading out the dough
into a circle in your hands till it resembles a cup.
17.
Put the stuffing in it and seal completely with
the dough.
18.
Again try and flatten it on your palm as much as
possible.
19.
Use the oil water mix to moisten your hands if
the dough sticks.
20.
Invert it over on the griddle with the open
sealed ended side touching the griddle.
21.
Try and flatten a little more on the pan itself.
22.
Shallow fry on a slow flame on both sides till
the stuffing is cooked. Keep on basting with oil.
23.
As the stuffing cooks it will start to puff up.
24.
Serve them hot immediately along with besan
kadhi.
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
No comments:
Post a Comment
Please leave here your comments and suggestions