Pahadi Kairi Ki Chutney Recipe
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
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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