Green peas Paratha/kachori

A tasty and nutritious paratha for school tiffin box, packed with goodness of peas and multigrain atta. When rolled to small diameter can be fried in oil to make peas kachori for evening tea time.

Ingredients:

For outer covering:
Multigrain atta(wheat, jowar, chickpeas and ragi) - 3 cups
salt to taste
Knead them to a pliable dough and allow it to rest for some time(min 1/2 hour)

For filling:
Fresh green peas : 2 cups
garlic - 4 nos
ginger paste/powder - 1/2 teaspoon
dhania powder - 2 teaspoon
redchilli powder -- 11/2 teaspoon or finely cut green chilli
amchur powder( 1 teaspoon) or lime juice - 1 table spoon
butter( for parathas) or oil for frying(kachori)


Method:For filling

Boil green peas with garlic.

Puree them in a blender.

To the peas puree, add all the above spice powders and mix them well. If the puree is watery, thicken the puree by sauteeing in a little oil to make it into a solid lump.

To make parathas:

Roll a golf ball sized dough into a roti of small size. Place an appropriate quantity of filling in the middle. Fold it from all sides and remove the excess dough at the top. Now pat them and roll it into the required diameter and roast them on a tawa till it gets cooked. Brush it up with butter on both sides and it is ready to be packed in the tiffin box.


To make Kachoris: For the kachoris, follow the above method, only instead of rolling it into a bigger dia, make it smaller to 2" dia and fry them in oil.


Tastes good without any accompaniment, if you still want an accompaniment, have it with mint chutney or tomato sauce.

Hare bhare kebab

A patty made with greens like spinach, coriander leaf,fenugreek leaves and green peas. A healthy food which can be grilled, shallow fried or deep fried. Tastes good when served with mint-yogurt chutney.

Ingredients:

For the kebabs
Chopped spinach---- 1 cup
Chopped coriander leaves --- 1 cup
Methi leaves chopped ---- ¼ cup
Shelled peas ----1/2 cup
Chopped onions --- ½ cup
Bread slices dipped in water and sqeezed well --- 4 nos
Green chillies – 3 nos
Ginger piece – 1”
Maida - 2-3 tbsp
Halved cashew nuts - 2 tbsp
Garam masala powder – ½ tsp
Amchoor powder --- ½ tsp
Red chilli powder --- ¼ tsp
Oil fro frying

For the chutney
Thick curd --- ½ cup
Coriander leaves ---- ½ cup
Mint leaves --- ½ cup
Green chillies --- 2
Salt to taste
Lemon juice --- 2 tsp

To serve
1 onion cut into rings
juice of half a lemon
A few mint leaves, chopped finely

Method:
Grind spinach, coriander, methi,peas,chillies and ginger into a fine paste.
Add crumbled bread, chopped onions,salt and other spices. Mix well.
Make small balls of this mixtureand pat them into flat, circular shapes about half inch thick. Gently press a piece of cashewnut in the centre of each kebab.
Roll in maida and shallow fry till golden brown.





For chutney:
Grind all ingredients except the curd to a fine paste. Add the curd, mix well and chill.




To serve:
Place hot kebabs on a bed of onion rings sprinkled with lemon juice and chopped mint leaves together with chilled mint chutney.