Handi Dum Aloo- Lachha Parathas

Name: Handi Dum Aloo- Lachha Parathas
Yield: 4 servings
Cuisine: Indian
Ingredients: For Handi Dum Aloo-subzi; 16 small boiled potatoes; Ghee for frying; For gravy:; 2 tbsp ghee; 4 ripe red tomatoes purée; to taste Salt; For dry masala mixture:(to roast & grind); 3 tbsp cashewnuts small pieces; 2 cinnamon sticks; 2 cloves; 2 cardamoms; 1 tbsp snauf; 1 tbsp whole coriander seeds; 1 tbsp cummin seeds; For wet masala paste:; 2 onions chopped; 3 green chillies; 1 " ginger paste; 4-5 garlic cloves; For curd mixture; 1/4 cup curd/ dahi; 1 tbsp besan; Other spices; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp garam masala; 1 tsp sugar; 1 tsp kasuri methi; Fresh cream, finely chopped fresh coriander leaves to garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#week2of5 #goldenapron3 #puzzle ingredient- ghee, curd.

Jasmin Motta _ #BeingMotta @cook_12567865

#week2of5 #goldenapron3 #puzzle ingredient- ghee, curd.

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Ingredients

4 servings

For Handi Dum Aloo-subzi
16small boiled potatoes
Ghee for frying
For gravy:
2 tbspghee
4ripe red tomatoes purée
to tasteSalt
For dry masala mixture:(to roast & grind)
3 tbspcashewnuts small pieces
2cinnamon sticks
2cloves
2cardamoms
1 tbspsnauf
1 tbspwhole coriander seeds
1 tbspcummin seeds
For wet masala paste:
2onions chopped
3green chillies
1" ginger paste
4-5garlic cloves
For curd mixture
1/4 cupcurd/ dahi
1 tbspbesan
Other spices
1/2 tspturmeric powder
1 tspred chilli powder
1 tspgaram masala
1 tspsugar
1 tspkasuri methi
Fresh cream, finely chopped fresh coriander leaves to garnish
For lachha paratha (12)
2 cupswheat flour
2 tbspoil
1/4 tspsalt
Dry wheat flour for rolling
Dry rice flour for dusting
Ghee for roasting
For mango shrikand
3/4 cupfresh hung curd
3/4 cupAlphonso mango pulp
1/3 cupheaped sugar powder
1 tbspelachi powder
1/2 cupAlphonso mango pieces to garnish
Pistachio flakes to garnish

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Steps

1

To prepare Handi Dum Aloo-subzi..dry roast till pinkish, all mentioned ingredients for making dry masala. Cool and grind in mixer jar. Keep aside.
2

Grind Onion, green chillies ginger and garlic. Keep aside.
3

Wash and grind tomatoes to make purée.
4

Peel boiled potatoes and deep fry in hot ghee till golden brown on medium flame.
5

Mix curd and besan. Keep aside.
6

In kadhai add heat ghee,add dry masala powder and wet masala paste. Mix and saute for 4-5 minutes.
7

Add tomato puree, curd- besan mixture, all spices, salt, mix well and cook on low flame for 5 minutes.
8

At time of serving add fried potatoes in prepared gravy (heat it again). On individual serving garnish Handi Dum Aloo-subzi with chopped coriander leaves and fresh cream.
9

To prepare lachha paratha.. in mixing bowl add wheat flour,oil,salt, mix well. Add little little water and bind into semi stiff dough. Keep covered for at least one hour, before preparing lachha paratha.(Tip.. before preparing subzi..bind dough and keep aside.)
10

Knead prepare dough. Make 12 equal size flatten balls. Roll each ball with help of dry wheat flour into thin 6" round roti.
11

On it apply melted ghee all over. Sprinkle dry rice flour as shown.
12

Fold it like fan..as shown.
13

Roll into round ball. Flatten it slightly.
14

Roll gently again into 5"-6" round layer paratha with dry wheat flour.
15

Place it on hot tawa. Dry Roast for 1 minute,flip and apply 1-2 tsp ghee on it,flipafter1 minute and apply 1-2 tsp ghee on other side. Roast on medium flame till crispy golden brown.
16

Similarly prepare all lachha parathas. Serve hot.
17

To prepare Mango Shrikand..in mixing bowl add hung curd and sugar powder,mix well to make smooth mixture. Add mango pulp, elachi powder, mix well. Keep refrigerated for few hours. At the time of serving garnish with chopped mango pieces and pistachios flakes.
18

Serve/ Relish Delicious Handi Dum Aloo-subzi with Lachha parathas & Mango Shrikand.(you can serve any hot snack of your choice)..for full Lunch meal.