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Zabardast Recipes

Zabardast Recipes
Zabardast Recipes

STUFFED MOONG DAL PARATHA 

INGREDIENTS:

  • Wheat flour-3 cups
  • Moong dal-2 cups
  • Cumin seed-1 teaspoon
  • Green chili-1 teaspoon
  • Coriander powder-1 teaspoon
  • Ginger-2 teaspoons(chopped)
  • Salt-as neededOil-as per needed

METHOD:

Knead the flour and keep it aside. Steam the moong dal. After one whistle, cool down the pressure cooker. Drain the steamed moong dal. Heat the pan, add 1 teaspoonful of oil. Add cumin seeds. When it splutters, add green chili and moong dal. Add salt, coriander powder, and ginger. Roast for 3 minutes and cool it down. Now make wheat balls. Stuff the pulse mixture. Roll the wheat ball, make paratha and roast it on both sides.
It’s ready. Serve it with chutney.

EGGPLANT MAGIC BRINJAL

INGREDIENTS:

  • Eggplant- 2 big sized
  • Tomato-2
  • Potato-2
  • Green chili-2 (chopped)
  • Garlic cloves-5 (chopped)
  • Ginger- 2 teaspoonfuls (chopped)
  • Coriander-3 teaspoonfuls (chopped)
  • Salt-as needed
  • Oil-3 teaspoonfuls

METHOD:
Boil brinjal, tomato, and potato. Peel all. Mash them. Heat the pan and add oil. Add garlic, when it splutters, add green chili, mashed brinjal, tomato, and potato. Now add ginger salt. Roast for 3 to 4 minutes. Garnish with chopped coriander.
Now eggplant magic is ready to be served.

SPINACH BHUJIA

INGREDIENTS:

  • Spinach-4 cups (chopped)
  • Ginger paste-2 teaspoons
  • Green chili paste-1 teaspoon
  • Fenugreek seed-1/2 teaspoon
  • Oil-2 teaspoons
  • salt-as needed

METHOD:
Boil the spinach with salt. Heat the pan. Add 2 teaspoonfuls of oil. Add 1/2 teaspoon fenugreek seed. When it splutters, add spinach without water. When the soup dries, turn off the gas. Add ginger and green chili paste.
Now it is ready to be served.

GREEN PEAS PARATHA

INGREDIENTS:

  • Whole wheat flour-2 cups
  • Green pea -2 cups
  • Green chilli-1 teaspoon
  • Ginger -1 teaspoon(grated)
  • Garlic-5 cloves (chopped)
  • Salt-as needed
  • Ghee-for roasting


METHOD:
Take whole wheat flour in a bowl. Add a pinch of salt. Knead a soft dough and keep it aside. Steam the peas for 2 whistles. Cool it down. Drain the water and mash it. Heat the pan, add 2 spoonfuls of oil. Add cumin seed. When it splutters, add garlic, then ginger and green chili. After a few seconds add mashed peas and salt. Roast it for 4 minutes. Cool it down. Knead the wheat dough again. Make 2 small balls of wheat dough. Roll two same-sized poori with the help of a rolling pin. Spread the pea mixture on one poori and cover it with another poori. It means to stick the other poori on the poori with spread peas. Now roll it to the size of 5 to 6 inches paratha. Roast it on pan or tawa with a little ghee or oil.
It’s ready. Serve it with green chutney.

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