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Rajgira Paratha
 By : Mahabir Prasad ( Posted on :10 Nov, 2005 )Total Views : 9478 | Previous | Next
Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney. This is also a great way to entice your kids to eat paratha subzi. You can, of course, use any other vegetables instead of the potatoes.


Makes 8 Canapés.
For the paratha canapés
½ cup rajgira flour
¼ cup grated bottle gourd (doodhi / lauki)
1 tablespoon oil
oil for cooking
salt to taste

For the aloo subzi
1 cup boiled and diced potatoes
½ teaspoon cumin seeds (jeera)
1 to 2 green chillies
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

For the garnish
green chutney
grated coconut

For the paratha canapés

1. Mix all the ingredients and knead into a soft dough using water only if required.

2. Divide the dough into 8 equal portions.

3. Roll out each portion thinly into a circle of 1" diameter.

4. Cook each paratha canapé on both sides using a non-stick pan until brown spots appear on the surface. Keep aside.

For the aloo subzi

1. Heat the oil in a non- stick pan, add the cumin seeds and allow them to crackle.

2. Add the green chillies, potatoes and salt, mix well and cook for a minute.

3. Add the coriander, mix well and keep aside.

Put it together

1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi.

2. Top with a dollop of green chutney.

3. Serve garnished with grated coconut.


Recipe Categories : Rotis Parantha Breads Naans
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