CHOKHA NAY PHULKAY JA BURRITO

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Apr 26 (4 days ago)

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POATH JA PARATHA
Lentil Curry Unleavened Bread
(by Veena Bhatia)

Ingredients
Teedali Poath – 1 cup
Whole wheat flour – 2 cups
Oil- 1 tblsp.
Turmeric powder – ¼ tsp.
Salt – to taste
Asafoetida – pinch
Cumin seeds – ¼ tsp.
Ghee – 3 tblsp.

Method
1. Remove the Ambeli (dried raw mango) and Kadi patta (curry leaves) from the teedali poath.
2. In a deep bowl, place the whole wheat flour. Add turmeric powder, salt, asafetida and cumin seeds. Mix well.
3. Add the Teedali Poath, oil and enough water to make a semi-soft dough. Keep aside for 10 minutes covered with a muslin cloth.
4. Divide the dough into 4 portions and roll out each portion with a rolling pin into a disc of 6 – 7” diameter.
5. On a heated griddle, bake these rolled out Parathas, one at a time, on both the sides using ghee. Cook till they are golden brown in colour.

To serve
Poath Ja Paratha is served piping hot and makes for a good breakfast dish. It can be served with curd, green coriander chutney or pickle.

PHULKA SEV BATATA PURI
Spiced Bhatia Chapati with Potato topping snack
(by Jyoti Bhagwandas)

Ingredients
Phulka – 2 nos.
Oil – for frying
Potatoes – 2 nos.
Salt – to taste
Cumin powder – ½ tsp.
Red Chilli powder – ¾ tsp.
Raw Green mango – ½ no.
Green Coriander chutney – 2 tblsp.
Tamarind chutney – 1 tblsp.
Lemon juice – 1 tblsp.
Chaat Masala – 1 tsp.

For garnish
Besan / Sev – 1 tblsp.
Coriander leaves – 1 tblsp.

Method
1. Deep fry the Phulka in oil on a medium flame till they are light brown in colour.
2. Remove from the pan and drain off the excess oil. They Phulkas will become crisp after frying. Break these into small pieces, a little larger than a coin. Set these on a
3. Boil and mash the potatoes. Add salt, cumin powder and red chilli powder and mix well.
4. Top each Phulka piece with some mashed spiced potato and finely chopped raw mango.
5. Top it with green coriander chutney and tamarind chutney.
6. Sprinkle some chaat masala and lemon juice and garnish with chopped coriander leaves and Besan/ Sev.
7. Serve immediately.

To serve
Phulka Sev Batata Puri makes an excellent evening snack and is served at room temperature.

PAVA BATATA JA CUTLET
Beaten Rice and Potato Cutlet
(by Usha Whabi)

Ingredients
Pava Batata – 1 cup
Bread – 1 slice
Green cilli – 1 no.
Lime Juice – 1 tblsp.
Salt – to taste
Oil – for shallow frying

Method
1. In a bowl, place the Pava Batata. Mash the pieces of potato in the Pava Batata.
2. Add lime juice, chopped chilli and salt to this mixture.
3. Soak the slice of bread in water. Remove and squeeze out the excess water. Add this to the Pava Batata and mix thoroughly to form a dough. (The bread acts as a binding agent)
4. Divide this into 4 portions.
5. With the hand, shape each portion into a disc of 2-3 inch diameter and 1 inch thickness.
6. Heat a pan; add 2 – 3 tblsp. of oil and shallow fry the cutlets on both the sides till they are golden brown in colour.

To serve
Pava Batata ja Cutlet make an excellent evening snack and is served hot with green coriander chutney.

DAHI JI KADI JI KHANDVI
Curd Curry Steamed Dumplings with Tempering
(by Manju Khiara)

Ingredients
Dahi ji Kadi – 1 cup
Gram flour – 4 tblsp.
Asafoetida – pinch
Oil – 2 tblsp
Mustard seeds – 1 tsp.
Green chillies – 2 nos.
Curry leaves – 1 sprig
Grated coconut – 1 tblsp.
Coriander leaves – 1 tblsp.

Method
1. In a bowl, sieve the Dahi ji Kadi to use the liquid only.
2. Add gram flour and asafetida to this sieved Dahi ji Kadi. Mix well.
3. In a pan, heat the mixture on a medium flame till it starts thickening in consistency. Keep stirring continuously till the gram flour is cooked and the mixture is pasty in consistency. This should take 6 – 7 minutes.
4. Remove from the flame and spread the mixture on a flat surface as thin as possible. Spread it with a flat spoon while the paste is still warm.
5. When cool, cut into 2” wide strips. Carefully, roll each strip and repeat the process for the entire paste.
6. Place the Khandvi roll on a serving platter.
7. In a pan, heat oil on a medium flame. When hot, add mustard seeds, chopped green chillies and curry leaves. When the mustard seeds start popping, remove from the flame and pour the tempered mixture over the Khandvi rolls.
8. Garnish the Khandvi rolls with grated coconut and chopped coriander leaves.

To serve
Dahi ji Khandvi makes a great tea time snack and is served at room temperature with green coriander chutney.

Rice & Bhatia Bread Burrito
(by Malini Bhatia)

Ingredients
Phulko – 4 nos.

For Burrito Rice
Boiled Rice – 1 ½ cup
Taco seasoning – 2 tsp.
Salt – to taste
Oil- 1 tsp.

For Fajita Capsicum
Green capsicum – 1 no.
Salt – to taste
Oil – 1 tsp.

For Salsa
Tomatoes – 2 nos.
Green chillies – 1 no.
Salt – to taste
Black Pepper powder – ¼ tsp.
Coriander leaves – 1 tblsp.
Lemon juice – ½ tsp.

Method
For Burrito rice
1. In another pan, heat oil on a medium flame. When hot, add taco seasoning and mix well.
2. Add boiled rice and salt and mix well. Cook for a few minutes. Remove from the flame and keep aside.

For Fajita peppers
1. In a shallow pan, heat oil on a medium flame.
2. Add finely sliced capsicum. Toss it for a new minutes and sprinkle salt.
3. Remove from the flame and keep aside.

For salsa
1. Chop the tomatoes finely. Add the seasonings – salt, black pepper powder, finely chopped green chillies, chopped coriander leaves and the lemon juice and mix it well and keep aside.

Building the burrito
1. On a griddle, warm the Phulko on both the sides.
2. On the warm Phulko, place the Burrito rice in the centre, top it with Fajita peppers and a generous amount of Salsa. Roll and serve.

To serve
Choka nay Phulkay jo Burrito makes for a healthy afternoon snack and is served warm.