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Categories:
flour ghee salt cayenne pepper fennel cumin potatoes green chili Coriander oil curry powder channa dal white Urad Dal tomatoes salt turmeric powder green chili Coriander lemon juice flour ghee powdered sugar cardamom powder nuts
Viewed: 61 - Published at: a year agoIngredients
- 2 cups wheat flour
- 3 tablespoons pure ghee
- salt
- 12 teaspoon cayenne pepper, divided
- 1 teaspoon fennel seed, ground,divided
- 1 tablespoon cumin seed
- 2 medium potatoes, boiled and mashed
- green chili, to taste,chopped
- 3 -5 fresh coriander leaves, chopped
- 2 teaspoons oil
- curry powder, to taste
- 1 cup channa dal, cleaned and washed
- 12 cup white Urad Dal, cleaned and washed
- 2 medium tomatoes, peeled and chopped
- 12 cup washed yellow moong dal
- salt
- 1 teaspoon turmeric powder
- green chili, chopped,to taste
- 3 -5 fresh coriander leaves, chopped finely
- lemon juice, to taste
- 2 cups wheat flour
- 2 tablespoons ghee
- 1 cup powdered sugar
- cardamom powder, to taste
- pecan nuts or cashews, for garnishing
Method
- For the stuffed potato balls: Take the wheat flour, ghee, salt, half of the cayenne pepper and half of the fennel powder in a bowl.
- Add in water, mixing with your hands (grease palms with little oil to avoid the dough from sticking to your hand) to make a soft dough.
- Keep aside.
- Peel and dice the potatoes.
- Then, boil and mash them.
- Keep aside.
- Heat oil in a wide pan or a skillet.
- Add cumin seeds.
- Allow to splutter.
- Add the mashed potatoes, salt, remaining cayenne pepper, curry powder, the remaining fennel powder, chopped green chillies and corriander leaves.
- Mix well.
- Cook for 2-3 minutes.
- Remove from flame.
- Make small balls out of the wheat flour dough.
- Make a well in the center.
- Fill it with the above prepared potato filling.
- Press it down into the ball.
- Seal edges firmly.
- Preheat your oven to 150C for 20 minutes.
- Bake the stuffed potato balls for 30 minutes at 200C.
- Now they are ready to serve.
- In the meantime, boil the yellow and white lentils with turmeric powder.
- Add tomatoes and cook till tender.
- Add salt, chopped green chillies and corriander leaves.
- Stir in lemon juice.
- Remove from flame.
- The yellow-white lentil soup is now ready.
- Now prepare the choorma.
- For this, take wheat flour and ghee in a bowl.
- Grease your palms with a little ghee.
- Knead the flour and ghee well to prepare a dough.
- Now make big balls of the dough.
- Lightly grease a tava (flat bottomed pan) with a little ghee/oil.
- Make parathas out of the balls of dough with the help of a rolling pin on a board dusted with a little flour.
- Put the paratha on the tava.
- Cook till light brown specs appear on one side.
- Flip, add a tsp.
- of ghee/oil and cook till brown specs appear on this side as well.
- Make sure the tava is kept on low flame.
- Likewise, repeat for all the parathas.
- Allow the parathas to cool.
- Now crumble the parathas.
- Grind the crumbled parathas, powdered sugar, green cardamom powder and ghee together in a mixie.
- Garnish with pecans or cashewnuts (halved) and serve hot alongwith hot stuffed potato balls and hot yellow-white lentil soup.
- Dip the stuffed potato balls in the lentil soup for added fun and taste!
- Enjoy your special, awesome, tasty, splendid and ultra- memorable lunch!
