A unique local recipe from Hyatt Regency Dehradun - Pahadi Kairi Ki Chutney with Gahat Dal Paratha

Pahadi Kairi Ki Chutney Recipe

Recipe

Ingredients

Raw mango grated- 200 Grams

Coriander chopped -150 Grams

Green chilies- 2 No

Cumin seeds – 5 grams

Lemon juice – 2 No

Sugar -1 tbsp

Salt – to taste

Water – 10 ml

Method - Roast jeera on slow flame, and mix all ingredient together. · Ground it on a stone, by slowly adding water. · Add lemon juice and salt and refrigerate for 2 hours

Serve it with gahat dal paratha (recipe below)

Gahat Dal Daratha Recipe

Recipe

Ingredients

Horse Gram ( Gahat dal) -80 grams

Whole Wheat flour- 120

Turmeric powder- 5 grams

Red Chili powder- To taste

Cumin seeds- 5 grams

Amchur powder- 5 grams

Grated ginger -10 grams

Green chilies chopped- To taste

Salt -to taste

Water for kneading the dough

Ghee/Oil for shallow frying

Making of Dough

Knead the dough using whole wheat flour, salt and water.

Paratha dough should not be too stiff, but a bit soft. Softer dough helps in the stuffing spread out evenly and the parathas rolled out properly.

Let it rest for at least 30 minutes.

Making the Stuffing

Clean and soak the dal for a minimum of 6 hours or overnight.

Drain the water and pressure cook the dal for 3-4 whistles (or depending on your pressure cooker settings) or 8 minutes in Instant Pot Pressure cooker mode or in an open pan until done.

Once the pressure settles or the dal is cooled, drain the water.

Do not discard the water, it can be used as a stock.

Grind the dal using a mortar or pestle or a grinder to a smooth or semi smooth paste.

I like it a bit granular so I have not made a fine paste.

Now add the cumin seeds, turmeric powder, red chilli powder, Amchur powder, grated ginger, chopped green chilli and salt.

Mix everything and keep aside. Let it cool

Making the Stuffed Paratha

Divide the dough into lemon sized balls.

Usine one of dough balls, roll out a 2-3 inch circular disc.

Apply around ¼ teaspoon of oil/ghee.

Now add around 2 tablespoon of the horse gram dal mixture.

Pull over the dough from all the sides and seal it.

Dip it into the dry whole wheat flour and lightly pat it between your palms so that the dal mixture gets evened out.

Start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If required apply dry whole wheat flour in between to roll the paratha’s.

Once rolled, put it upside down on a hot greased tawa or a non-stick pan, on slow flame.

Flip it after 50-60 seconds.

Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.

Then apply a little Ghee/oil and cook for a min. Turn, apply Ghee/oil and again cook

Continue cooking on both sides until golden spots appear on both the sides and the paratha is evenly cooked.

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