Easiest Way to Prepare Appetizing Chauli & nuts stuffed paratha

Chauli & nuts stuffed paratha. Chauli software's is a Pune based Web, Software development, and Marketing Company and provide services to all kind of. Social media agency in Pune, Maharashtra. Chauli leaves are small to medium in size and thin, pliable, and ovate with a rounded or sometimes pointed tip.

Black eyed beans or chauli cooked with some simple masalas to make a tasty accompaniment. This place is a paradise for nature lovers and adventure seekers. Many people visit this place for sightseeing and having an adrenaline pumping rock climbing experience. You can have Chauli & nuts stuffed paratha using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chauli & nuts stuffed paratha

1. It's of For stuffing.
2. You need of fresh chauli seeds (big seeds).
3. It's of ginger garlic green chilli paste.
4. Prepare of sesame seeds.
5. Prepare of mixed dry nuts (almond, pista, cashew).
6. You need of garam masala.
7. Prepare of dhanajeera PW.
8. You need of Salt.
9. It's of Asafoetida.
10. You need of turmeric powder.
11. You need of sugar.
12. It's of Chilli powder as per taste (optional).
13. Prepare of lemon juice.
14. You need of oil.
15. You need of coriander leaves.
16. It's of grated coconut.
17. Prepare of For paratha.
18. Prepare of tcup wheat flour.
19. You need of oil.
20. Prepare of Salt.

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Chauli & nuts stuffed paratha instructions

1. Peel chauli to collect seeds. Grate chauli the seeds in a chilli cutter. Remove the coarse paste in a bowl and grate nuts in the same chilli cutter..
2. Heat oil in a pan. Add ginger,garlic,chilli pastes, sesame seeds, asafoetida, turmeric powder and grated nuts. Mix well and fry till the rawness of nuts is gone and oil oozes in the mixture. Add grated chauli at this point..
3. Roast chauli mixture for 3-4 minutes while mixing continuously until it changes to a little dark colour. Add dhanajeera powder, chilli powder, garam masala, sugar and lemon juice. Mix well. Cook for a minute or two so the spices blends in well. Add Corriendar leaves and remove from heat..
4. Mix grated fresh coconut in the mixture. Combine ingredients for paratha and knead a little stiffer dough than for rotli..
5. Take a portion of dough and start rolling. Use wheat flour dusting as and when required. Do not roll it too thin or too thick. It should be big enough to work with stuffing comfortably. Put stuffing right at the middle without spreading it much. Pull the edges together, press as the top part of the stuffing and gently pinch out the extra dough..
6. Spread the lump at the middle gently so as to make the surface even by spreading out the lump. Gently roll paratha using dusting, as thin as possible without cracking and tearing the paratha. (Tip: ensure not to keep it too thick).
7. Heat a pan moderately. Gently place the paratha on it. flip it over when you see the bubbles forming on the surface. Apply oil and flip it again. Apply oil on the other side. Cook on both the sides by gently pressing the parathas all around. Pressing will help paratha to puff and cook evenly. Serve hot with tomato ketchup..

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