Chauli & nuts stuffed paratha
Chauli & nuts stuffed paratha

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chauli & nuts stuffed paratha. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chauli & nuts stuffed paratha is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Chauli & nuts stuffed paratha is something that I’ve loved my entire life. They are fine and they look fantastic.

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To begin with this recipe, we must prepare a few ingredients. You can cook chauli & nuts stuffed paratha using 20 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chauli & nuts stuffed paratha:
  1. Take For stuffing
  2. Make ready 1 cup fresh chauli seeds (big seeds)
  3. Get 1 tbsp ginger garlic green chilli paste
  4. Get 1 tbsp sesame seeds
  5. Prepare 3 tbsp mixed dry nuts (almond, pista, cashew)
  6. Prepare 1 tsp garam masala
  7. Prepare 1 tsp dhanajeera PW
  8. Make ready Salt
  9. Take Asafoetida
  10. Take 1/4 tsp turmeric powder
  11. Take 1 tsp sugar
  12. Get Chilli powder as per taste (optional)
  13. Get 1/2 tsp lemon juice
  14. Prepare 3 tbsp oil
  15. Take 2 tbsp coriander leaves
  16. Prepare 2 tbsp grated coconut
  17. Take For paratha
  18. Take 1 tcup wheat flour
  19. Take 1 tbsp oil
  20. Prepare Salt

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Steps to make Chauli & nuts stuffed paratha:
  1. Peel chauli to collect seeds. Grate chauli the seeds in a chilli cutter. Remove the coarse paste in a bowl and grate nuts in the same chilli cutter.
  2. Heat oil in a pan. Add ginger,garlic,chilli pastes, sesame seeds, asafoetida, turmeric powder and grated nuts. Mix well and fry till the rawness of nuts is gone and oil oozes in the mixture. Add grated chauli at this point.
  3. Roast chauli mixture for 3-4 minutes while mixing continuously until it changes to a little dark colour. Add dhanajeera powder, chilli powder, garam masala, sugar and lemon juice. Mix well. Cook for a minute or two so the spices blends in well. Add Corriendar leaves and remove from heat.
  4. Mix grated fresh coconut in the mixture. Combine ingredients for paratha and knead a little stiffer dough than for rotli.
  5. Take a portion of dough and start rolling. Use wheat flour dusting as and when required. Do not roll it too thin or too thick. It should be big enough to work with stuffing comfortably. Put stuffing right at the middle without spreading it much. Pull the edges together, press as the top part of the stuffing and gently pinch out the extra dough.
  6. Spread the lump at the middle gently so as to make the surface even by spreading out the lump. Gently roll paratha using dusting, as thin as possible without cracking and tearing the paratha. (Tip: ensure not to keep it too thick)
  7. Heat a pan moderately. Gently place the paratha on it. flip it over when you see the bubbles forming on the surface. Apply oil and flip it again. Apply oil on the other side. Cook on both the sides by gently pressing the parathas all around. Pressing will help paratha to puff and cook evenly. Serve hot with tomato ketchup.

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