Ingredients:
Pyaz Paratha:
- Pyaz (Onion) chopped 1 Cup
- Hari mirch (Green chilies) chopped 4-5
- Hara dhania (Fresh coriander) chopped ½ Cup
- Namak (Salt) 1 tsp or to taste
- Garam masala powder 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Lehsan powder (Garlic powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Cooking oil for frying
Baisan Chutney:
- Pani (Water) 3 Cups
- Cheeni (Sugar) ½ tbs
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Hari mirch (Green chili) crushed 1 tbs
- Adrak paste (Ginger paste) 1 tsp
- Dahi (Yogurt) ½ Cup
- Besan (Gram flour) sifted 4 tbs
- Cooking oil 2 tbs
- Zeera (Cumin seeds) 1 tsp
- Kari pata (Curry leaves) 7-8
- Haldee powder (Turmeric powder) ½ tsp
- Hara dhania (Fresh coriander) chopped 1 tbs
Directions:
Pyaz Paratha:
In bowl,add onion,green chilies,fresh coriander,salt,garam masala powder,cumin powder,garlic powder,red chili powder,mix well & set aside.
Take a small dough,make a ball,sprinkle flour and roll out with the help of rolling pin.
Add & spread cooking oil and sprinkle all-purpose flour.
Cut dough from one side and roll out one from edge,twist and press it.
Sprinkle dry flour and roll out with the help of rolling pin.
In the center of the dough,add onion filling,press and seal all edges & prick with skewer to remove air pockets.
Sprinkle dry flour and roll out with the help of rolling pin (makes 4-5).
Heat griddle,place rolled paratha dough and fry from both sides with cooking oil.
For Baisan Chutney:
In water,add sugar,red chili powder,salt,green chili,ginger paste,yogurt,gram flour and whisk well & set aside.
In saucepan,add cooking oil,cumin seeds and mix.
Add curry leaves,turmeric powder and mix well.
Now add gram flour mixture,mix well and bring it to boil,cook on low flame for 20-25 minutes and keep mixing in between.
Add fresh coriander and mix well.
Serve paratha with besan chutney.
Ajza:
Pyaz Paratha:
- Pyaz (Onion) chopped 1 Cup
- Hari mirch (Green chilies) chopped 4-5
- Hara dhania (Fresh coriander) chopped ½ Cup
- Namak (Salt) 1 tsp or to taste
- Garam masala powder 1 tsp
- Zeera powder (Cumin powder) 1 tsp
- Lehsan powder (Garlic powder) 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Cooking oil for frying
Baisan Chutney:
- Pani (Water) 3 Cups
- Cheeni (Sugar) ½ tbs
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Namak (Salt) 1 tsp or to taste
- Hari mirch (Green chili) crushed 1 tbs
- Adrak paste (Ginger paste) 1 tsp
- Dahi (Yogurt) ½ Cup
- Besan (Gram flour) sifted 4 tbs
- Cooking oil 2 tbs
- Zeera (Cumin seeds) 1 tsp
- Kari pata (Curry leaves) 7-8
- Haldee powder (Turmeric powder) ½ tsp
- Hara dhania (Fresh coriander) chopped 1 tbs
Directions:
Pyaz Paratha:
Bowl mein pyaz,hari mirch,hara dhania,namak,garam masala powder,zeera powder,lehsan powder aur lal mirch powder dal ker ache tarhan mix karein & side per rakh dein.
Chota dough lein aur ball bana lein,maida chirak dein aur rolling pin ki madad sa bail lein.
Cooking oil dal ker pheela lein aur maida chirak dein.
Dough ko ek side sa cut ker lein aur ek edge ko roll kertay jayein,twist ker ka press ker lein.
Maida chirak dein aur rolling pin ki madad sa bail lein.
Dough ka bech mein pyaz ki filling rakh dein aur tamam edges ko press ker ka seal ker dein & air pockets ko skewer sa prick ker ak remove ker lein.
Maida chirak dein aur rolling pin ki madad sa bail lein (makes 4-5).
Tawa garam karein aur rolled paratha dough rakh ker dono sides sa cooking oil mein fry ker lein.
For Baisan Chutney:
Pani mein cheeni,lal mirch powder,namak,hari mirch,adrak paste,dahi aur besan dal ker ache tarhan whisk ker lein & side per rakh dein.
Saucepan mein cooking oil aur zeera dal ker mix karein.
Kari pata aur haldee powder dal ker ache tarhan mix ker lein.
Ab besan ka mixture dal ker ache tarhan mix karein aur ubal anay ka bad halki ancch per 20-25 minutes kliya paka lein aur bech bech mein chamcha chalatay rahein.
Hara dhania dal ker mix ker lein.
Parathay ko besan chutney ka saath serve karein.
