Stuffed Rice Roti

Stuffed Rice Roti

Ingredients:

For Dough

    Rice Flour                          3cups

    Green Chilli                       4

    Coriander leaves                1 bunch

    Salt                                     2 tspn

    Ajwain                               1 tspn

    Water                             

    Oil                                      2 tspn

For Stuffing

    Boiled potato                         3

    Onion                                    2

    Chopped Coriander leaves    2 tspn       

    Mint leaves

    Garlic                                    4 flakes

    Green chilli                           2

    Salt                                        A/to taste

    Sesame seeds for garnishing

Method:

1. In a plate or bowl, combine together, rice flour, finely chopped green chillies, coriander leaves, salt, ajwain and oil as needed. Add needed water and prepare a soft dough.

2. Cover the soft dough and set aside for 15-20 minutes allowing it to ferment.

3. Take a pan and heat 1tbspn of oil. Put green chillies, mashed potatoes and salt in it.

4. Put the gas off. Now add coriander leaves, mint leaves, chopped onions, chopped garlic, in mashed potatoes and mix well.

5. Take 2 equal pieces from the dough and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.

6. Place a little stuffing in the center of the circle.

7. Bring together all the sides in the center and seal tightly.
8. Roll it half and sprinkle some sesame seeds on it.
9. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
10. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
11. Repeat with the remaining dough and stuffing to make more rotis.

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Punjabi Samosa

Punjabi Samosa

Ingredients:

500gm potatoes - boiled, peeled and chopped

For the dough:

Plain flour(maida) 500gm

1/2 cup ghee or oil

5gm ajwain

Salt

Water

Oil for deep frying the samosas

For the tempering:

1/2 cup ghee

1 tsp cumin seeds

1/4 tsp red chilli powder

2-3 green chilies

2 tsp ginger

1 lime

1 tbsp coriander leaves

Salt

1/3 cup green peas

2 tsp chaat masala powder

1 tsp fennel seeds

1/2 garam masala

Method:

1. Chop the green chillies, ginger and the coriander leaves.
2. Mix all the ingredients for the dough except water and rub thoroughly.
3. Sprinkle water and make a hard dough. Set aside for about 10 minutes.
4. Divide the dough into round portions as per the size of the samosas required.
5. Heat the ghee and add cumin, when crackling add ginger and saute.
6. Add the rest of the ingredients excluding the final four and sauté for five minutes.
7. Mix in the rest of the ingredients, including the potatoes and mix well.
8. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
9. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
10. Stuff the potato mixture and then seal the upper edges.
11. Repeat with the rest.
12. Deep fry in oil till golden brown and serve.

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