Frozen Onion & Mix Vegetable paratha

Frozen Onion & Mix Vegetable paratha

Ingredients Vegetable paratha:

1. Prepare Mix Vegetable Filling:

• -Matar (Peas) boiled ½ Cup
• -Corn kernels boiled 3 tbs
• -Gajar (Carrots) grated 1 Cup
• -Lemon juice 1 tbs
• -Water ¼ Cup or as required
• -Hara dhania (Fresh coriander) chopped handful
• -Podina (Mint leaves) chopped handful
• -Cooking oil 3-4 tbs
• -Zeera (Cumin seeds) ½ tbs
• -Hari mirch (Green chili) sliced 4-5
• -Lehsan (Garlic) crushed 1 tsp
• -Adrak (Ginger) crushed 1 tsp
• -Besan (Gram flour) 4 tbs
• -Lal mirch powder (Red chili powder) 1 tsp
• -Garam masala powder ½ tsp
• -Sabut dhania (Coriander seeds) roasted & crushed ½ tbs
• -Haldi powder (Turmeric powder) ½ tsp
• -Namak (Salt) 1 tsp or to taste
• -Phool gobhi (Cauliflower) 300g (blanched for 3-4 minutes)

2. Prepare Onion Masala Filling:

• -Haldi powder (Turmeric powder) ½ tsp
• -Lal mirch (Red chili) crushed 1 tsp
• -Namak (Salt) 1 tsp or to taste
• -Pyaz (Onion) chopped 500-600g
• -Hara dhania (Fresh coriander) chopped handful
• -Podina (Mint leaves) chopped handful
• -Cooking oil 3-4 tbs
• -Zeera (Cumin seeds) ½ tbs
• -Hari mirch (Green chilies) sliced 5-6
• -Lehsan (Garlic) crushed 1 tsp
• -Adrak (Ginger) crushed 1 tsp
• -Besan (Gram flour) 5 tbs
• -Lal mirch powder (Red chili powder) 1 tsp or to taste
• -Garam masala powder ½ tsp
• -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp

3. Prepare Dough:

• -Fine atta (Fine flour) sifted ½ kg
• -Namak (Salt) 1 tsp or to taste
• -Dahi (Yogurt) 2 tbs
• -Water 1 & ¼ Cup or as required
• -Cooking oil ½ tbs
• -Cooking oil 1 tsp
• -Ghee (Clarified butter) 1 tbs or as required

Directions Vegetable paratha:

1. Prepare Mix Vegetable Filling:

1. – In a wok, add cuisine oil painting, and cumin seeds & blend well. – Add green chilies & blend well.
2. – Add garlic, and gusto, mix well & cook for a nanosecond.
3. – Add gram flour, mix well & cook on low honey until it’s ambrosial( 2- 3 twinkles).
4. – Added chili grease paint, garam masala, coriander seeds, turmeric grease paint, swab & blend well for 1- 2 twinkles.
5. – Add cauliflower, peas, sludge kernels, carrots, and bomb juice & blend well.
6. – Add water, mix well & cook for a nanosecond also mash with the help of the lecher.
7. – Add fresh coriander, and mint leaves & mix well.
8. – Let it cool fully.

2. Prepare Onion Masala Filling:

1. – In a wok, add cuisine oil painting, and cumin seeds & blend well.
2. – Add green chilies & blend well.
3. – Add garlic, lehsan, mix well & cook for a nanosecond.
4. – Add gram flour, mix well & cook on low honey until it’s ambrosial( 2- 3 twinkles).
5. -Add red chili grease paint, garam masala grease paint, coriander seeds, turmeric grease paint, red chili crushed, swab &blend well for a nanosecond.
6. – Add onion, mix well & cook for 2- 3 twinkles, cover & chef on low honey for 3- 4 twinkles
   also, cook on high honey for 1- 2 twinkles.
7. – Add fresh coriander, and mint leaves & mix well.
8. – Let it cool fully.

3. Prepare Dough:

1. -In a coliseum, add fine flour, swab & blend well.
2. – Add yoghurt & blend well until it crumbles. – Gradationally add water &knead until dough is formed.
3. – Grease with cuisine oil painting, cover & let it rest for 10- 15 twinkles.
4. – Knead the dough again until smooth.
5. – Take a small dough( 125g), make a ball & spread with the help of hand.
6. – Add set onion masala or blendvegetable stuffing( 2- 3 tbs), gather all the sides, twist, pinch & seal the ends, make a ball.
7. – Sprinkle dry flour, press gently& roll out with the help of rolling leg( each stuffing makes 7- 8 parathas).
8. – Heat griddle, place rolled paratha & chef from both sides with ghee.

4. How to Store Frozen Paratha:

1. – Heat griddle, place rolled dough, and cook for 30 seconds( each side).
2. – Slightly cook all parathas & let them cool. – Place thick plastic distance and rolled dough and wrap with another thick plastic distance, place another rolled dough and cover with another thick plastic distance.
3. – Can be stored in snap( zipcinch bag) for over to 1- 2 months.
4. – Cook directly & don’t thaw firmed paratha.
5. – Serve with raita or achar.