June 2019 – Nandini's Blog : Spice & Secret

Paratha is a staple Indian food and especially in Northern part of India, a day is incomplete without their very own paratha.From plain to stuffed, it is enjoyed in any form. Mughlai paratha is a popular Bengali street food and I have tried a veg version of it with soya granules. With 52% protein content, it is indeed a powerhouse recipe for your dear ones. combine it with your favorite chutney and relish the divine flavour of soya keema mughlai paratha.

Ingredients

For the dough

Maida: 250 gms

Oil: 2 tsp

Salt: 1 tsp

For the stuffing

Soya keema: 200 gms

Onion: 2

Green chilli: 6 to 7

Garlic paste: 1 tsp

Coriander powder: 2 tsp

Turmeric powder: 1 tsp

Green peas: 50 gms

Garam masala powder: 1 tsp

Lemon juice: 2 tsp

Kasuri methi: 1 tsp

Salt : as per taste

Oil : for frying

Step 1

Soak the soya keema in hot water along with salt. Drain it out after 5 to 7 minutes or until they become soft. Once cool squeeze the extra water from it and keep it aside.

Step 2

Knead maida along with oil and salt. Cover it with a damp cloth and let it rest for at least half an hour.

Step 3

Add onion in a hot oil and Fry them until done. Add the rest of the masala and saute it until the oil leaves the side of the pan.

Step 4

Now put the peas and saute it along with the masala.

Once the peas is coated with the masala add soya granules and let them cook together.

Step 6

Once done sprinkle kasuri methi along with coriander leaf and lemon juice. Keep it aside and let it come to room temperature.

Step 7

Roll the dough into a thin rectangular sheet.

Step 8

Place the filling in the centre of the sheet.

Step 9

Now fold the four sides of the sheet inward, starting with the longer side forming an envelope shape. Now press down gently and seal the sides.

Step 10

Heat oil in a frying pan and shallow Fry until golden brown and crispy.

Final Step

Enjoy the soya mughlai paratha with chutney.

Tip

One can replace the soya keema with any other vegetable of your choice.

Eid Mubarak !!!
One may have tasted the best of the cuisine that the world has to offer but there is always one such recipe that remains close to your heart and that could give a run for money to all such classy cuisine. I am indeed blessed to have a good hearted chachi who has introduced me to world of such lost recipes that has been there for ages and passed on from generation to generation. Dalchini gosht is my aunt’s secret recipe that has been handed down to her by her mother. It is a very classic recipe and am trying to gather and document such great family recipe. It is a subtle flavoured mutton preparation infused with warm Cinnamon fragrance.

Ingredients:

Mutton : 1 kg

Onion : ½ kg cut into roundles

Shah jeera : ½ tsp

Whole coriander : ¼ tsp

Clove : 4 to 5

Green cardamom : 2 to 3

Bay leaf : 4 to 5

Garlic : 8 to 10 split

Ginger : 4 tsp grated

Kashmiri whole chilli : 10

Cinnamon stick : 1 ½ inch

Oil : 1tsp

Ghee : 4 tsp

Curd : 4 tsp

Sugar : a pinch

Salt : as per taste

Step 1

Marinate mutton with shah jeera, onion, ginger, slit garlic , clove,green cardamom, bay leaf along with salt and oil. Keep it aside and let it marinate it for at least an hour.

Step 2

Deseed the red chilli and soak it for about ten minutes.Grind the red chilli along with Cinnamon stick into a smooth paste.

Step 3

Add 4 tsp of curd in the chilli mixture and whisk it all together.

Step 4

Take a thick bottom pan and put the ghee in it. Add a pinch of sugar and let it caramelise.

Step 5

Now add the mutton with the marinade and Fry it on high flame for about four to five minutes .

Step 6

Add the water such that it reaches the level of the mutton or until the mutton pieces gets soaked. Once boiled lower the flame and cover it and let it Cook.

Step 7

When ¾ done open the lid and add the curd, chilli and dalchini mixture . Cover it and let it Cook until it is done and the masala and the mutton comes together and becomes soft and tender.