Chicken Qeema Chana Daal Fry with Traingle Paratha

Chicken Qeema Chana Daal Fry with Traingle Paratha

Ingredients daal Paratha:

1. Qeema Chana Daal Fry:

• Lal mirch powder (Red chilli powder) Kashmiri 1 tsp
• Zeera powder (Cumin powder) 1 tsp
• Tamatar (Tomatoes) 3 medium
• Water ½ Cup or as required
• Chana daal (Split bengal gram) 1 & ½ Cup (soaked & boiled) add ½ cup of boiling water
• Garam masala powder ½ tsp
• Kasuri methi (Dried fenugreek leaves) 1 tsp
• Hara dhania (Fresh coriander) chopped 2 tbs
• Hari mirch (Green chillies) slit 3-4
• Cooking oil ½ Cup
• Badi elaichi (Black cardamom) 1
• Darchini (Cinnamon sticks) 2
• Laung (Cloves) 2-3
• Sabut kali mirch (Black peppercorns) 12-14
• Zeera (Cumin seeds) 1 tsp
• Pyaz (Onion) sliced 2 medium
• Chicken qeema (Mince) 500g
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Lal mirch powder (Red chilli powder) ½ tbs or to taste
• Namak (Salt) 1 tsp or to taste
• Dhania powder (Coriander powder) 1 tsp
• Haldi powder (Turmeric powder) ½ tsp

2. Triangle Paratha:

• Rolled dough
• Ghee (Clarified butter) ½ tbs
• Ghee (Clarified butter) 1 tsp
• Ghee (Clarified butter) ½ tbs
• Ghee (Clarified butter) ½ tbs or as required
• Hara dhania (Fresh coriander) chopped

Directions:

1. Prepare Qeema Chana Daal Fry:

1. – In a wok, add cuisine oil painting, black cardamom, cinnamon sticks, cloves, black peppercorns, cumin seeds & blend well.
2. Add onion, mix well & shindig until its golden brown.
3. Add funk hash, gusto garlic paste & blend well until it changes color.
4. Add red chilli greasepaint, swab, coriander greasepaint, turmeric greasepaint, kashmiri red chilli greasepaint, cumin greasepaint, mix well & cook for 2- 3 twinkles.
5. Cut tomatoes in half & add in a wok, add water, cover & chef on low honey for 8- 10 twinkles.
6. Remove tomatoes skin, blend & crush well & cook on high honey until oil painting separates( 3- 4 twinkles).
7. Add split Bengal gram along with its water & blend well.
8. Add garam masala greasepaint, dried fenugreek leaves, fresh coriander, green chillies, cover & poach on low honey for 1- 2 twinkles.
9. Garnish with fresh coriander.

2. Prepare Triangle Paratha:

1. Take a small volume of rolled dough( 80g), make a ball, srinkle dry flour & roll out with the help of rolling leg.
2. Add & spread clarified adulation, sprinkle dry flour & fold the rolled dough in half.
3. Again add & spread clarified adulation, sprinkle dry flour & fold again in quarter shape.
4. Sprinkle dry flour and roll out in triangle shape with the help of rolling pin & set the shape with hands.
5. Heat griddle, add clarified adulation, place rolled paratha & chef from both sides until golden brown & add clarified adulation in between( makes 8- 10).
6. Serve qeema chana daal shindig with triangle paratha.