To celebrate Ekadashi, Sakshi makes a Khatta Meetha Kaddu, a simple pumpkin recipe with sour-sweet flavors. She also narrates an interesting Ekadashi story of why the moon waxes and wanes. To go with the kaddu, she makes a plain Rajgeere ke aate ka paratha and one with a paneer stuffing.
Rajgeera Paneer Paratha
Ingredients
1-cup rajgira flour
3 potatoes
Rajgira flour for rolling
Ghee for cooking
To Be Mixed Into a Stuffing
1/2 cup fresh paneer (cottage cheese)
2 green chillies
1/2 tsp finely chopped coriander (dhania)
1 tsp Black pepper crushed
Rock salt to taste
For Serving
Green chutney
Method
Boil the potatoes in a pot.
Grate the Paneer and chop the chillies.
Mix the stuffing ingredients together in a plate and set aside.
Once the potatoes are done peal and mash them.
Combine the rajgira flour and potatoes in a bowl and knead into semi-soft dough using enough water.
Divide the dough into 8 equal portions.
For the stuff paratha
Roll out a portion of the dough into a 3” diameter circle, using a little rajgira flour for rolling.
Place a portion of the stuffing in the centre of the circle, bring the edges in the centre and seal tightly.
Roll out again into a 4” diameter circle, using a little rajgira flour for rolling.Heat a tava and cook the paratha, using a little ghee, till it turns golden brown in colour from both the sides.
For plain paratha
Roll the dough into 4“ diameter circle using the dry flour and cook on the tawa using little ghee till it turns golden brown in colour from both the sides. Serve with chutney.
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