Cheese Masala Puri With Instant Green Chili Pickle
Servings - 2 - 3
INGREDIENTS
Basil - 1/2 teaspoon
Parsley - 1/2 teaspoon
Thyme - 1/2 teaspoon
Oregano - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
All purpose flour - 300 grams
Wheat flour - 150 grams
Grated paneer - 80 grams
Mozzarella cheese - 50 grams
Water - 350 milliliters
Oil - 1 tablespoon
Oil - for frying
Oil - 30 milliliters
Asafoetida - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Green chili - 100 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Vinegar - 2 tablespoons
PREPARATION
1. In a bowl, add 1/2 teaspoon basil, 1/2 teaspoon parsley, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/2 teaspoon chilli flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt and mix it well.
2. In a mixing bowl, add 300 grams all purpose flour, 150 grams wheat flour, 80 grams grated paneer, 50 grams mozzarella cheese, prepared mixed herbs and mix it well.
3. Add 350 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 15 - 20 minutes.
5. Add 1 tablespoon oil and tuck the dough well.
6. Take a ball from dough and flatten it with the help of a rolling pin.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper. Keep aside.
9. Heat 30 milliliters oil in a pan, add 1/4 teaspoon asafoetida, 1 teaspoon mustard seeds and stir well.
10. Then, add 100 grams green chili and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric and mix it well.
13. Now, add 2 tablespoons vinegar and mix it again.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Serve hot with prepared cheese masala puri.
Tomato Puri With Khatta Meetha Kaddu
Servings - 3 - 4
INGREDIENTS
(For Tomato Puri)
Water - 500 milliliters
Tomato - 300 grams
Whole wheat flour - 300 grams
Caraway seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Semolina - 30 grams
Coriander - 1 tablespoon
Ghee - 45 milliliters
Water - 100 milliliters
Oil - for frying
(For Khatta Meetha Kaddu)
Oil - 30 milliliters
Cumin - 1 teaspoon
Dry fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 tablespoon
Dry red chili - 4
Asafoetida - 1/4 teaspoon
Ginger paste - 1 tablespoon
Turmeric - 1/2 teaspoon
Pumpkin - 500 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1/2 teaspoon
Coriander - 1/2 teaspoon
Water - 45 milliliters
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 15 milliliters
Sugar - 2 tablespoons
PREPARATION
(For Dough)
1. Heat 500 milliliters water in a deep pan, add 300 grams tomato.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and drain the tomatoes.
5. Peel the skin and transfer this into a blender.
6. Blend it into a smooth puree.
7. In a mixing bowl, add 300 grams whole wheat flour, 1/2 teaspoon caraway seeds, 1/4 teaspoon asafoetida, 1/2 teaspoon red chili, 1/2 teaspoon salt, 30 grams semolina, 1 tablespoon coriander, 45 milliliters ghee, blended puree and mix it well.
8. Add 100 milliliters water and knead it into a smooth soft dough.
9. Rest the dough for 25 minutes.
(For Khatta Meetha Kaddu)
1. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon dry fenugreek seeds, 1 tablespoon fennel seeds, 4 dry red chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
2. Add 1 tablespoon ginger paste, 1/2 teaspoon turmeric and stir again.
3. Then, add 500 grams pumpkin and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1/2 teaspoon coriander and mix it well.
6. Add 45 milliliters water and mix it again.
7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Now, add 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
10. Add 15 milliliters lemon juice, 2 tablespoons sugar and mix it again.
11. Again cover it with lid and cook for about 7 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Remove it from heat.
(For Tomato Puri)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
3. Remove it from heat and drain it on an absorbent paper.
4. Serve hot with prepared khatta meetha kaddu.
