Authentic Punjabi Kadhi Recipe is a flavourful North Indian curry made from gram flour (besan) and yogurt, spiced with turmeric, cumin, and mustard seeds. This creamy, tangy dish is a comforting staple, often served with rice or chapati, showcasing the rich culinary traditions of Punjab.

Some people ask, “How do you know if kadhi is cooked?”

To know if kadhi is cooked, check for a thick, creamy consistency and a rich golden yellow color. The aroma should be pleasantly tangy, and the flavors well-blended without any raw gram flour taste. A slight sheen or oil separation on the surface also indicates it is done.

Is Punjabi kadhi healthy?

Yes, Punjabi kadhi is healthy, being rich in protein, fiber, and probiotics while low in calories.

Try our other delicious recipes: Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry, Khandvi, Dry Fruits laddu.

Ingredients

Pakoda for Authentic Punjabi Kadhi Recipe

• Gram flour (besan) – 4 tablespoons
• Onion – 1 (sliced)
• Spinach – 1 cup (finely chopped)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Carom seeds (Ajwain) – 1/4th teaspoon (optional)
• Garlic paste – 1/2 teaspoon
• Salt to taste
• Oil for frying

Kadhi for Authentic Punjabi Kadhi Recipe

• Gram flour (besan) – 1/4 cup
• Yogurt (curd) – 1 cup
• Water – 3 cups
• Green chilies – 2 (slit)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon or as per your taste
• Salt to taste
• Garlic paste – 1/2 teaspoon
• Oil – 1/2 tablespoon

Phoran for Authentic Punjabi Kadhi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon

Final Tempering

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Garnish

• Fresh coriander leaves

Instructions

Pakodas for Authentic Punjabi Kadhi Recipe

1. Firstly, clean and wash the spinach leaves well. Finely chop them and set aside. Peel the onions and slice them. Finely chop the green chillies.
2. In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
3. Now add little bit water at a time and mix well. this batter should be just hard enough to pick up with fingers.
4. Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
5. Now drop a small ball of the prepared dough in the hot oil.
6. Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
7. Repeat the process until all the pakoras are made. Keep aside.

Kadhi for Authentic Punjabi Kadhi Recipe

1. In a bowl, mix gram flour, yogurt, and water until smooth. Set aside.
2. Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and green chilies. Cook until tomatoes are soft. Pour the gram flour-yogurt mixture into the pan and stir well.
4. Add turmeric powder, red chili powder, and salt. Mix thoroughly. Increase the flame to medium and bring the kadhi to a boil. Let the kadhi simmer on low heat for 20-25 minutes, stirring occasionally.
5. Now add the pakodas to the kadhi and stir gently. Cook another 5 minutes. Once the kadhi thickens and reaches desired consistency, turn off the heat. Heat clarified butter in a small pan. Add dry red chili and coriander leaves, and sauté for a few seconds. Turn off the heat and immediately add red chili powder.
6. Pour the tempering over the curry. Quickly cover the pan and let the kadhi smoke for 3-4 minutes. After 3-4 minutes. Garnish with fresh coriander leaves.
7. Serve hot with steamed rice or chapati.

The post Authentic Punjabi Kadhi Recipe appeared first on FoodFlavor.in.

Indulge in the authentic flavors of Punjabi cuisine with our Sarson ka Saag recipe. This traditional dish features a delightful blend of mustard greens, spinach, and aromatic spices, creating a mouthwatering experience. Serve it hot with makki di roti for a wholesome and nutritious meal.

Enjoy our other saag recipe: Sarson ka saag, Noni ka saag, Bathua ka saag, Healthy mixed saag, Palak ka saag, Mooli ka saag, Chana ka saag & Lal saag.

Ingredients

• Sarson saag (mustard greens) – 3 bunches
• Spinach leaves – 2 bunches
• Bathua leaves – 1 bunch
• Turnip – 1
• Ginger – 1/2 inch
• Garlic – 4 cloves
• Salt to taste
• Butter – 1 tablespoon

For Tempering

• Ghee (clarified butter) – 4 tablespoons
• Dry Red Chili – 1
• Chopped Garlic – 1 tablespoon
• Chopped Ginger – 1/2 tablespoon
• Chopped Onion – 5 tablespoons
• Makki ka Atta – 2 tablespoon

Method

• Gently separate the mustard green, bathua and spinach leaves from the roots, discarding any damaged or yellow leaves. Wash the thoroughly. Repeat the process until the water has turned clear and now chop them finely.
• Boil water in a kadai add mustard leaves, bathua, spinach leaves, chopped turnips, sliced ginger, garlic, butter and salt. Mix it well and cook on low flame. Stir occasionally to prevent sticking to the bottom, meanwhile keep churning the greens with a churner.
• In a kadai, heat ghee for tempering, add chopped ginger-garlic, and dry red chili. Stir a minute, now add chopped onion and saute until they turn translucent. Pour the tempering over the saag and mix. Now add makki ka atta and mix it well. Cook for an additional 5 minutes. Turn off the gas.
• Serve with makki roti or any other of your choice.

The post Sarson Da Saag Recipe – How to Make Punjabi Mustard Greens Delight at Home appeared first on FoodFlavor.in.

This recipe is inspired by Chef Ranveer Brar’s culinary expertise and brings you the authentic flavors of Sarson Ka Saag – Punjabi Mustard Greens Delight. Follow our simple steps to recreate this nutritious meal with a touch of Chef Ranveer Brar’s cooking magic.

Enjoy our other saag recipes: Mooli ka saag, Bathu ka saag, Palak ka saag, Mixed healthy saag, Lal saag, Noni ka saag & Chane ka saag.

Ingredients

• Sarson saag (mustard greens) – 2 bunches
• Chickpea leaves – 1 cup
• Amaranth leaves – 1/2 cup
• Turnip – 1
• Ginger – 1/2 inch
• Garlic – 4 cloves
• Salt to taste

For Tempering

• Ghee (clarified butter) – 4 tablespoons
• Cumin seeds – 1/2 teaspoon
• Dry Red Chili – 1

Method

• Gently separate the mustard green/ Amarnath/ Chickpea leaves from the roots, discarding any damaged or yellow leaves. Wash the thoroughly. Repeat the process until the water has turned clear and now chop them finely.
• Boil water in a kadai add mustard leaves, amaranth leaves, chickpea leaves, chopped turnips, sliced ginger, garlic, butter and salt. Mix it well and cook on low flame. Stir occasionally to prevent sticking to the bottom, meanwhile keep churning the greens with a churner.
• In a kadai, heat ghee for tempering, add cumin seeds, chopped garlic, and dry red chili. saute until they turn translucent. Pour the tempering over the saag, mix, and cook for an additional 5 minutes. Turn off the gas.
• Serve with makki roti or any other of your choice.

The post Sarson Ka Saag – Punjabi Mustard Greens Delight appeared first on FoodFlavor.in.

Enjoy this fabulous dish with punjabi chhole.

Lets start the step by step recipe for Bhature : 

Ingredients for Bhature

• Refined flour (Maida) – 3cups
• Semolina (Sooji) – 4 tablespoons
• Salt to taste
• Sugar – 1tsp
• Baking powder – 1 teaspoon (optional)
• Yoghurt (Curd) – 1/2 cup
• Water – 6tbsp
• Refined oil – 1 teaspoon
• Refined oil for frying

Method

1. Sift the refined flour, baking powder and salt together.
2. Add sugar, yoghurt and warm water to make smooth dough by light kneading.
3. Incorporate two tablespoons of oil into the dough and cover with a moist cloth and keep aside for 3 to 4 hours or overnight (in winter season). Knead the dough again.
4. Divide the dough into 10 – 12 equal portions. Apply oil while rolling and roll into an oval or round shape.
5. Heat the oil in a deep wok (kadhai). Drop the bhatura in hot oil and it will start puffing within a minute. Turn and cook the other side too. When bhature light golden, remove the bhatura and drain on paper towels to remove excess oil.
6. Serve with chhole.

You can also checkout our Paneer Paratha and Chicken Keema Paratha

The post Bhature recipe appeared first on FoodFlavor.in.

Chhole is often eaten with Bhature and called Chhole Bhature. You can either make it dry or with thick gravy.

Chhole

Ingredients for pressure cooking

• White chickpeas or kabuli chana or chhole – ½ cup
• Water – 3 cups
• Turmeric powder – ¼ tsp
• Cubeb or kabab cheeni – 4 to 5
• Bay leaf – 1
• Green cardamom – 1
• Black cardamom – 1
• Cloves – 2
• Cinnamons – ½ inch
• Garlic paste ¼ tsp
• Salt to taste

Ingredients for the gravy

• Mustard oil or white oil – 1 ½ tbsp. or as required
• Bay leaf – 1
• Cumin seeds – ½ tsp
• Dry red chili – 1
• Onion – ½ (medium sized, fine chopped)
• Tomato – 1(medium sized, chopped)
• Garlic paste – ½ tsp
• Ginger paste – ¼ tsp
• Green chili paste – ¼ tsp or as your taste
• Onion paste – ½ (onion)
• Turmeric powder – ¼  tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Kashmiri red chili powder for color – ½ tbsp

Ingredients for garnishing

• Green coriander leaves – ½ tbsp
• Ginger julienne – ½ inch
• Onion – 1 tbsp (finely chopped)
• Green chilli – 1 (finely chopped)
• Curd – ½ tsp (optional)
• Roasted cumin powder – a big pinch
• Lime sliced

Method for making Chhole

1. Soak white chickpeas in water overnight or for 8 – 10 hours.
2. In a pressure cooker add the whole chickpeas, turmeric powder, kabab cheeni, bay leaf, green cardamom, black cardamom, cloves, cinnamon, garlic paste, salt and water and pressure cook the chole for 2 whistles on a medium flame.
3. After 2 whistles reduce heat to simmer and cook for 20 minutes.
4. After 20 minutes turn off the flame and let the pressure comes down naturally. Don’t open the lid immediately.
5. Open the pressure cooker and drain the excess water in a large bowl.
6. Heat the oil in a pan or deep wok or kadai on a medium flame.
7. Add cumin seed, dry red chili and bay leaf. When the cumin seeds start crackle add chopped onion and mix well.
8. Sauté till the onions turn light brown.
9. Add green chili paste, ginger-garlic paste, onion paste, cumin and coriander powder, red chili powder and turmeric powder and mix well.
10. Add chopped tomatoes and after 5 minutes add white chickpeas and sauté till the oil starts to leave the sides of the spices or masala.
11. Add chickpeas stock (preserved drain water of boiled chickpeas) and simmer on a low to medium flame for 10 minutes or you get the consistency you prefer.
12. Turn off the flame.
13. Garnish with coriander leaves, ginger julienne, onion, green chilli, roasted cumin powder and lime sliced.

Your Chhole is ready. This is best enjoyed with Naan or Bhature, Steam rice, Roti or Paratha. Try our Paneer Paratha to go with this Chhole dish.

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Chole or kabuli chana masala, how to make chole step by step

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

Ingredients for pressure cooking

• White chickpeas or kabuli chana or chole – ½ cup
• Water – 3 cups
• Turmeric powder – ¼ tsp
• Cubeb or kabab cheeni – 4 to 5
• Bay leaf – 1
• Green cardamom – 1
• Black cardamom – 1
• Cloves – 2
• Cinnamons – ½ inch
• Garlic paste ¼ tsp
• Salt to taste

Ingredients for gravy

• Mustard oil or white oil – 1 ½ tbsp. or as required
• Bay leaf – 1
• Cumin seeds – ½ tsp
• Dry red chilli – 1
• Onion – ½ medium sized, fine chopped
• Tomato – 1 medium sized, chopped
• Garlic paste – ½ tsp
• Ginger paste – ¼ tsp
• Green chilli paste – ¼ tsp or as your taste
• Onion paste – ½ onion
• Turmeric powder – ¼ tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Kashmiri red chilli powder for colour – ½ tbsp

Ingredients for garnishing

• Green coriander leaves – ½ tbsp
• Ginger julienne – ½ inch
• Onion – 1 tbsp finely chopped
• Green chilli – 1 finely chopped
• Curd – ½ tsp optional
• Roasted cumin powder – a big pinch
• Lime sliced

Instructions

• Soak white chickpeas in water overnight or 8 – 10 hours.
• In a pressure cooker add the whole chickpeas, turmeric powder, kabab cheeni, bay leaf, green cardamom, black cardamom, cloves, cinnamon, garlic paste, salt and water and pressure cook the chole for 2 whistles on a medium flame.
• After 2 whistles reduce heat to simmer and cook for 20 minutes.
• After 20 minutes turn off the flame and let the pressure comes down naturally. Don’t open the lid immediately.
• Open the pressure cooker and drain the excess water in a large bowl.
• Heat the oil in a pan or deep wok or kadai on a medium flame.
• Add cumin seed, dry red chilli and bay leaf. When the cumin seeds start crackle add chopped onion and mix well.
• Sauté till the onions turn light brown.
• Add green chili paste, ginger-garlic paste, onion paste, cumin and coriander powder, red chilli powder and turmeric powder and mix well.
• Add chopped tomatoes and after 5 minutes add white chickpeas and sauté till the oil starts to leave the sides of the spices or masala.
• Add chickpeas stock (preserved drain water of boiled chickpeas) and simmer on a low to medium flame for 10 minutes or you get the consistency you prefer.
• Turn off the flame.
• Garnish with coriander leaves, ginger julienne, onion, green chilli, roasted cumin powder and lime sliced.

Notes

Serving
Serve with Bhatura, Steam rice, Roti or Paratha.

The post Chhole or Chana masala, Step by step Chole recipe. appeared first on FoodFlavor.in.

Vegetable Poha

Ingredients

• Poha (chooda, Chiwda or flattened rice) – 1 cups
• Vegetable/ canola/ sunflower cooking oil – 2-3 tbsps
• Mustard seeds – 1 tsp
• Curry leaves – 6-7
• Green chillies slit lengthwise (optional) – 4
• Onion sliced – 1 medium
• Cauliflower florets – 4 (cut into 4 pieces)
• Green peas – 1tbsp
• Green capsicum – 1tbsp
• Red capsicum – 1tbsp
• Tomato – 1
• Roosted peanuts (skins removed) – 2tbsp
• Turmeric powder – ½ tsp
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Method

Wash the poha nicely and strain all the water out. Keep aside.

Heat the oil in a pan on a medium flame and add the mustard seeds and curry leaves.

When the mustard seeds star popping add the onion and cauliflowers. Fry till soft and translucent.

Add the turmeric powder, salt, green chillies, tomato, green peas, red & green capsicum and roosted peanuts and stirring frequently and mix well. Cook for 2-3 minutes.

When vegetable are cooked according to you liking add poha.

Turn heat to very low and gently mix all the ingredients, poha is very soft so you don’t want it to get mushy.

Cook for another minute. Turn off the fire. Pour lime juiceover the poha and mix well.

Serving and Garnishing

Garnish with chopped coriander and serve while hot. If you want an extra kick to it just add a little bhujia.

The post Vegetable Poha appeared first on FoodFlavor.in.

This goes very well with Lachcha Paratha. Try and let me know how it turned out for you.

Hara Bhara Murgh (Chicken Hara Bhara)

Ingredients

• Chicken – 500 grams
• Onion leaves – ½cup (chopped)
• Mint leaves – ¼ cup
• Coriander leaves – ½ cup
• Ginger Garlic paste 2 tablespoon
• Green chillies 7-8 pieces
• Turmeric – a big pinch
• Bay leaves – 2
• Black cardamom – 1
• Green cardamom – 2
• Stick Cinnamon – 1”
• Cloves – 3
• Salt to taste
• Garam masala – ½ tsp. (tea spoon)
• Ghee – 1tbsp
• White oil – 2tbsp (tablespoon)
• Chicken Stock – 1 Cup

Method

1. Grind coriander leaves, mint leaves, green onion leaves and green chili into a smooth fine paste.

Hara Bhara Murg Ingredients

2. Heat 2 tbsp oil in a non-sticky wok.Add bay leaves, cloves, cinnamon stick, green cardamom and black cardamom.

3. Let it crackle and then add the chicken pieces. Stir well.

4. When you feel that the chicken is almost half done, add ginger-garlic paste, turmeric powder, green paste (mint, coriander, green onion leaves and green chilies) and salt.

Spices for Hara Bhara Murgh

5. Cook it for about 5mins or when you see it leaving a little oil on the sides of the wok

6. Add chicken stock to it and let it simmer until chicken is well cooked.

7. Now add garam masala powder and cook for another 4-5 minutes till gravy thickens.

8. Heat ghee in a separate pan, add to the chicken and close with a tight lid for 2 minutes and turn off gas.

Serving and Garnishing

Serve hot.
Goes well with Roti or Parathas.

How did this turn out for you?  Did you make any improvements ? Let us know in comments below.

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Hara Bhara Murgh - Chicken Hara Bhara

A quick and easy recipe for a delicious Indian style Green Curry Chicken or more popularly known as Chicken Hara Masala or Chicken Hara Bhara. Hara Bhara Murgh (Chicken Hara Bhara)

Course Main

Cuisine North Indian Recipes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Chicken - 500 grams
• Onion leaves – ½cup chopped
• Mint leaves – ¼ cup
• Coriander leaves – ½ cup
• Ginger Garlic paste 2 tablespoon
• Green chillies 7-8 pieces
• Turmeric – a big pinch
• Bay leaves – 2
• Black cardamom – 1
• Green cardamom – 2
• Stick Cinnamon – 1”
• Cloves – 3
• Salt to taste
• Garam masala - ½ tsp. tea spoon
• Ghee – 1tbsp
• White oil – 2tbsp tablespoon
• Chicken Stock - 1 Cup

Instructions

• Grind coriander leaves, mint leaves, green onion leaves and green chili into a smooth fine paste.
• Heat 2 tbsp oil in a non-sticky wok.Add bay leaves, cloves, cinnamon stick, green cardamom and black cardamom.
• Let it crackle and then add the chicken pieces. Stir well.
• When you feel that the chicken is almost half done, add ginger-garlic paste, turmeric powder, green paste (mint, coriander, green onion leaves and green chilies) and salt.
• Cook it for about 5mins or when you see it leaving a little oil on the sides of the wok
• Add chicken stock to it and let it simmer until chicken is well cooked.
• Now add garam masala powder and cook for another 4-5 minutes till gravy thickens.
• Heat ghee in a separate pan, add to the chicken and close with a tight lid for 2 minutes and turn off gas.

Notes

Serving and Garnishing
Serve hot.
Goes well with Roti or Parathas.

The post Hara Bhara Murgh – Chicken Hara Bhara appeared first on FoodFlavor.in.

So, How to make Paneer Paratha?

Paneer Paratha

Ingredients

For the Paneer filling

• Paneer (grated) – 200 Gms
• Cheese – ½ cup
• Onion (medium, chopped) – 4 tbsp
• Red chili powder – 1 tsp
• Green chilies (chopped) – 4
• Garam masala powder – 1/2 tsp
• Chat masala – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Method

For marination

Paneer Paratha Ingredient

Paneer

• In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

Paneer & Cheese Mixture

For the Dough

• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.  Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Cooking

• Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.

Paneer Paratha

• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• This will serve about 3-4 people.
• Serve with raita and coriander chutney.

If you are a Non vegetarian food lover , also try out our Chicken keema paratha recipe .

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Paneer Paratha

How to make Paneer Paratha. Step by step recipe for Paneer Paratha. Indian Cottage cheese Paratha recipe.

Course Main

Cuisine Indian, Punjabi Recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3 -4

Author Nisha

Ingredients

For the Paneer filling

• Paneer grated – 200 Gms
• Cheese - ½ cup
• Onion medium, chopped – 4 tbsp
• Red chili powder – 1 tsp
• Green chilies chopped - 4
• Garam masala powder – 1/2 tsp
• Chat masala – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Instructions

For marination

• In a bowl add grated paneer, cheese, chopped green chilies, red chili powder, onion, chat masala, Garam masala, salt and coriander leaves. Mix it well.

For the Dough

• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough. Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divided into equal portions and makes into balls.

Cooking

• Roll out the dough into a small circle or puri. Keep a lemon size paneer mixture of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Notes

Serving
This will serve about 3-4 people.
Serve with raita and coriander chutney.

The post Paneer Paratha appeared first on FoodFlavor.in.

Chicken Keema Paratha

Ingredients

• Chicken Keema – 300 Gms
• Cumin seeds – 1 tsp
• Onion (medium, chopped) – 2
• Red chili powder – 1 tbsp.
• Coriander powder – 1 tbsp.
• Garam masala powder – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

Marinating for Chicken Keema Paratha Recipe

• Curd – ½ cup
• Ginger – ½ tsp
• Garlic – ½ tsp
• Green chilies (chopped) – 3
• Salt to taste

Wheat dough for Chicken Keema Paratha Recipe

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Method

Marination Chicken Keema Paratha Recipe

In a bowl add chicken mince, curd, ginger-garlic paste, green chilies and salt. Mix it well. Allow to rest for an hour in the refrigerator.

Chicken Mince

Marinated Chicken Mince

Cooking

• After the chicken mince is marinated (In about an hour) Heat oil in a pan and add cumin seeds.
• Stir for 10 seconds, add chopped onion and sauté till they are light golden brown.
• Add red chili powder, coriander powder, garam masala powder and salt, mix well.

• Now add the marinated chicken keema.
• Switch off the gas when oil starts to separate from the mixture.
• Set this aside to cool.
• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.
• Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divide into equal portions and to make dough balls.
• Roll out the dough into a small circle or poori. Keep a lemon size chicken mince of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• Serve with raita and coriander chutney.
• This will serve about 3-4 people.

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Chicken Keema Paratha

Chicken Keema Paratha step by step easy recipe Chicken Keema Paratha

Course Main

Cuisine North Indian Recipes

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 3

Author FoodFlavor.In

Ingredients

• Chicken Keema – 300 Gms
• Cumin seeds – 1 tsp
• Onion medium, chopped – 2
• Red chili powder – 1 tbsp.
• Coriander powder – 1 tbsp.
• Garam masala powder – 1 tsp
• Salt to taste
• Coriander leaves – 2 tbsp
• Oil or ghee as required for roasting parathas

For marinating

• Curd – ½ cup
• Ginger – ½ tsp
• Garlic – ½ tsp
• Green chilies chopped – 3
• Salt to taste

For the wheat dough

• Wheat flour – 3 cups
• White oil – 1 tbsp
• Salt – ½ tsp
• Water as required for kneading

Instructions

For marination

• In a bowl add chicken mince, curd, ginger-garlic paste, green chilies and salt. Mix it well. Allow to rest for an hour in the refrigerator.

Cooking

• After the chicken mince is marinated (In about an hour) Heat oil in a pan and add cumin seeds.
• Stir for 10 seconds, add chopped onion and sauté till they are light golden brown.
• Add red chili powder, coriander powder, garam masala powder and salt, mix well.
• Now add the marinated chicken keema.
• Switch off the gas when oil starts to separate from the mixture.
• Set this aside to cool.
• Take a big bowl add wheat flour, oil, salt mix well then add water (as required for kneading) and make into soft dough.
• Cover and keep the dough aside for 20 minutes.
• After 20 minutes knead the dough again and divide into equal portions and to make dough balls.
• Roll out the dough into a small circle or poori. Keep a lemon size chicken mince of stuffing on the center. Close the dough.
• Roll the ball in the palms of your hands and press between your palms. Roll out into six to seven inch Paratha.
• Heat a pan or tawa. Cook the paratha on tawa when tiny bubbles start to rise on the surface, flip it.
• Spread ½ tsp oil or ghee evenly on the surface and cook on high flame, approx. 20-30 seconds. Flip it again and spread ½ tsp ghee evenly on another side. Press it with spatula and cook on high flame until golden brown spots on both side.
• Remove from tawa after both sides are cooked well.
• Repeat the process with the rest of the dough.

Serving

• Serve with raita and coriander chutney.
• This will serve about 3-4 people.

Notes

!Serving
Serve with raita and coriander chutney.
This will serve about 3-4 people.

Enjoy the Chicken Keema paratha

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Khichdi is an Indian preparation made from rice and lentils(dal). Khichdi is a very popular dish across India and Pakistan. Almost every state in India it has its own name for Khichdi, and has  it as part of regular meals. Considering that Khichdi is eaten almost everywhere in india, is instantly recognisable, very easy to make with readily available ingredients, I would nominate it as one of the National Dishes of India.

Bengalis call it khichuri. It is served Bhog(Prasad). In Odisha its made with Ginger and flavored with asafoetida and called adahengu khichdi (ADArak-HEENGu Khichdi, that is ginger-asafoetida khichdi) . This particular Khichdi is prepared at the famous Jagannath Temple in Puri as part of an old tradition. Khichadi is known as (or is similar to) Pongal in South India; primarily Tamil Nadu. In Bihar its called Khichri and its customary to eat it every Saturday. Most families in Bihar consume khichri with lots of ghee, baigan ka bharta, aaloo ka bharta, tomato chutney, papar, tilori (a fried snack), and mango pickle. The festival of Makar Sankranti is in complete without eating Khichdi.

Khichdi, when well cooked with a little oil, is considered a light and nutritious dish, and is popular with many who follow an ayurvedic diet or nature cure. Khichdi is used as infant solid food since it is soft , easily digested, and has (basically)no spices. The people with upset stomach also prefer khichdi since it is easily digested.

Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns. Khichri is also a favourite campfire food. At home, moong dal khichdi and other khichdis are served with papad, pickle, curd, aaloo bharta, or baigan bharta, raita and chutney.In Bengal,this dish is prepared with so many ingredients that the idiom joga khichuri is used in Bangla to mean a mess.

Khichdi

Ingredients

• Moong dal (split) – 70gms
• Rice (add any rice, regular short or medium grained rice or even basmati) – 100gms
• Medium sized onion – 1 (finely chopped)
• Medium sized tomato – 1 (chopped)
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 (slit)
• Dry red chilli – 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups (for a more thin consistency)
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves – 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Method

1. Moong dal roosted on pan (without oil) until light brown.
2. Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
3. Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
4. A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
5. Turn off the fire and release the pressure from the cooker.
6. If the khichdi becomes too thick, then add some water and stir till the consistency is right.
7. The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
8. In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
9. Then add onions and fry till they are light browned.
10. Stir to mix well and add this tempering mix to the cooked khichdi mixture.
11. Garnish with coriander leaves.
12. serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched  tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil)  and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

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Khichdi

Cuisine Bihari Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author FoodFlavor.In

Ingredients

• Moong dal split – 70gms
• Rice add any rice, regular short or medium grained rice or even basmati – 100gms
• Medium sized onion – 1 finely chopped
• Medium sized tomato – 1 chopped
• Cauliflower florets – 4-5
• Green peas – 2tbsp
• Ginger paste – ¼tsp
• Green chilli – 3 slit
• Dry red chilli - 2
• Cumin seeds – 1/2tsp
• Turmeric powder – 1/2tsp
• Red chilli powder – 1tsp
• Garlic paste – 1/2tsp
• Water – 4 cups for a more thin consistency
• Cloves – 3
• Green cardamom – 2
• Cinnamon stick – 1 in
• Bay leaves - 2
• Ghee – 4tbsp
• salt as required
• Coriander leaves for garnishing

Instructions

• Moong dal roosted on pan (without oil) until light brown.
• Heat ghee in another pan add cauliflower florets sauté 4 minutes on high heat (until light brown).
• Rinse and wash moong dal and rice together. soak both of them for 30 minutes in water,
• A pressure cooker on medium heat. Add soaked rice and moong dal, tomatoes, green peas, cauliflowers, green chillies, ginger-garlic paste, turmeric powder, red chillies powder, cloves, green cardamom, bay leaves, cinnamon stick, salt and water close the lid tightly and pressure cooker the khichdi on a high flame for 6-7 whistles.
• Turn off the fire and release the pressure from the cooker.
• If the khichdi becomes too thick, then add some water and stir till the consistency is right.
• The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and some thin consistency.
• In another pan heat ghee. fry the cumin seeds and dry red chilli till browned.
• Then add onions and fry till they are light browned.
• Stir to mix well and add this tempering mix to the cooked khichdi mixture.
• Garnish with coriander leaves.
• serve moong dal khichdi with yogurt and baigan-tomato bharta (mashed roosted and blanched baigan, roosted and blanched tomato, roosted and blanched garlic and roosted green chilli with onion,salt and mustard oil) and aaloo ka bharta (mashed boiled potato with onions, green chilli, salt and mustard oil).

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