DAL PURI @ DININIG TABLE!!!

Flour : 500 gm
White Refined Oil
Chana Dal :1cup.
Matar Dal : 1cup
Ginger 2 inches
Red Chilly Powder: 1tsp
Dry fried jeera, dhaniya, mouri and black pepper-(coarsely powdered)
Green chillies: 6
Asafoetida (Hing) : a little
Salt and sugar to taste.
Mustard oil : 1tsp

• 

Soak the two kinds of Dal in water for at least 6 hours. Place the soaked dal in a
grinder along with ginger and green chillies and make a fine paste - be careful ! Do not add too much water. Add the Asafoetida (Hing), salt and sugar. Take a pan, grease it with mustard oil and heat it. Now put the dal paste into the heated pan and stir continuously with a spatula in medium heat till the mixture gets dried till the required consistency. Transfer the mixture to a flat metallic plate and pat it down with your palms till it forms a cake about half inch thick. Sprinkle the dry fried masala powder along with red chilly powder. Keep aside and let it stand for 10 minutes. Make small balls from the dal mashup.

In the meantime, make the dough with flour along with a pinch of Asafoetida (Hing) salt and white oil with requisite amount of water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the dal mashup. Roll the balls in your palm, then flatten with a rolling pin to produce the requisite circular shape. Heat the tawa and pan-fry the DALPURIS till golden brown.

Serve hot with /Alur Dum/Ghugney/Pickle

Sabji Paratha

This is my son Wrahool (Subhayan's) favourite dish. This paratha is not only lipsmacking but also enriched with fibre and being loaded to the teeth with veggies, it has good nutritional value too.

Ingredients:

• vegetables (potato, carrot, beans, cauliflower) - all finely chopped
• capsicum, onion, garlic (finely chopped)
• ginger (grated)
• green chillies and coriander leaves (finely chopped)
• lemon juice
• wheat flour and normal flour (1:1 ratio for the dough)
• refined oil
• salt

Procedure:

Boil the vegetables in water, just sufficient to completely boil them, not more. Allow them to cool, then mash them with your hand. Fry the onion, the capsicum, and the garlic in 2 tsp refined oil, and then add green chillies, ginger and the mashed vegetables. Add coriander leaves and lemon juice and salt. Cook in high heat so as to make the mixture completely dry. Spread the mixture on a flat platter and allow it to cool.

In the meantime, make the dough by mixing wheat flour and the normal flour (with a pinch of salt) with water to make it very soft. Cover with a wet cloth for one hour. Make balls from the dough for the parathas and stuff each ball with the vegetable mashup. Roll the balls in your palm, then flatten with a rlling pin to produce the requisite circular shape. Heat the tawa and pan-fry till golden brown.

Serve with chutney or ketchup.