Rice Stuffed Paratha

Rice Paratha(Stuffed)

Rice Paratha is quite simple kind of delicious paratha which can be made with leftover rice.

Ingredients

2 Cups Wheat Flour

1/2 Cup Plain Cooked Rice, lightly mashed.

1/2 Chopped Onion

1/2 Chopped Green Chilly(optional)

1/2 tsp Amchoor pwdr(Dry Mango Powder)

1/4 tsp Coriander Powder

1 tsp Salt or to taste

1/2 tsp Sauf

Ghee(Clarified butter) to fry.

 Method

Knead the wheat flour into a smooth, firm dough and keep aside for 15 mins.

Mix all of the rest ingredients (except Ghee) in a bowl.

Knead the dough once more to get the soft texture before filling.

Divide dough into 5 equal sized balls and roll it about 3" diameter using dry flour. Layer the upper side with light oil.

Put 11/2 tbsp mixture in the center and fold gently pressing the sides to form a ball. Keep it aside, and follow the same for the remaining four.

Roll out paratha dusting with dry flour and make a circle of about 7-8" diameter.

Fry the stuffed paratha both sides on medium high flame using ghee.

Press it to get well baked paratha, giving a golden crisp layer on each side.

 Serve with Pickle & Curd. Can also be served with butter.

BALUSHAHI

The recipe of Yummy Halwai Style Balushahis, a very easy, delicious & simple appetizer cum sweet-dish.

Ingredients-
1 Cup – All-purpose flour/Whole wheat flour (Maida)
¼ tbsp- Baking Powder
1/4cup- Melted Clarified Butter(Ghee)/Unsalted Butter
2-3 tbsp- Curd
4 cups sugar
Cardamon Powder& Sliced Pistachios
Time- 45 minutes

Method-
Sugar Syrup- In a pan take 4 cups of water & add sugar & cardamom powder to make thick syrup.
Ø Sieve flour & baking powder together&mix.
Ø Add clarified butter to it and mix well.
Ø Gradually add the enough curd to form a rough dough.Do not knead it too much in order to avoid gluten-formation and keep it aside.
Ø Meanwhile, In a wok take enough oil for deep frying and put on medium-low flame.
Ø Once the dough has been rested for about 25minutes, knead it again just once or twice.
Ø Make small rolls in balushahis kind of shape.
 NOTE-To make these rolls, rotate the above palm in clockwise direction so that rough edges come with one-directional layers that’s what we want.

Ø Pour the rolls in hot oil on low flame and keep on stirring without touching the rolls.
Ø Turn the rolls and bake well from both sides. The size of rolls will be doubled once done.
Ø Take them out and keep one by one in warm sugar syrup for about 10 seconds.
Garnish sliced pistachios on hot balushahis.

This will be an ideal sweet for home& near-dear ones for Diwali or any festive season or celebrations.