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Handi Dum Aloo- Lachha Parathas
Handi Dum Aloo- Lachha Parathas

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We hope you got benefit from reading it, now let’s go back to handi dum aloo- lachha parathas recipe. You can cook handi dum aloo- lachha parathas using 44 ingredients and 18 steps. Here is how you do it.

The ingredients needed to prepare Handi Dum Aloo- Lachha Parathas:
  1. Take For Handi Dum Aloo-subzi
  2. Provide 16 small boiled potatoes
  3. Use Ghee for frying
  4. You need For gravy:
  5. Prepare 2 tbsp ghee
  6. You need 4 ripe red tomatoes purée
  7. You need to taste Salt
  8. Take For dry masala mixture:(to roast & grind)
  9. Prepare 3 tbsp cashewnuts small pieces
  10. Take 2 cinnamon sticks
  11. Get 2 cloves
  12. Get 2 cardamoms
  13. Provide 1 tbsp snauf
  14. Take 1 tbsp whole coriander seeds
  15. Get 1 tbsp cummin seeds
  16. Get For wet masala paste:
  17. Get 2 onions chopped
  18. Take 3 green chillies
  19. Prepare 1 " ginger paste
  20. Take 4-5 garlic cloves
  21. Take For curd mixture
  22. Prepare 1/4 cup curd/ dahi
  23. You need 1 tbsp besan
  24. You need Other spices
  25. Use 1/2 tsp turmeric powder
  26. Provide 1 tsp red chilli powder
  27. Provide 1 tsp garam masala
  28. Prepare 1 tsp sugar
  29. Get 1 tsp kasuri methi
  30. Use Fresh cream, finely chopped fresh coriander leaves to garnish
  31. Provide For lachha paratha (12)
  32. Use 2 cups wheat flour
  33. Prepare 2 tbsp oil
  34. Get 1/4 tsp salt
  35. You need Dry wheat flour for rolling
  36. Get Dry rice flour for dusting
  37. Take Ghee for roasting
  38. Provide For mango shrikand
  39. Take 3/4 cup fresh hung curd
  40. Provide 3/4 cup Alphonso mango pulp
  41. Take 1/3 cup heaped sugar powder
  42. Use 1 tbsp elachi powder
  43. Use 1/2 cup Alphonso mango pieces to garnish
  44. Prepare Pistachio flakes to garnish
Steps to make Handi Dum Aloo- Lachha Parathas:
  1. To prepare Handi Dum Aloo-subzi..dry roast till pinkish, all mentioned ingredients for making dry masala. Cool and grind in mixer jar. Keep aside.
  2. Grind Onion, green chillies ginger and garlic. Keep aside.
  3. Wash and grind tomatoes to make purée.
  4. Peel boiled potatoes and deep fry in hot ghee till golden brown on medium flame.
  5. Mix curd and besan. Keep aside.
  6. In kadhai add heat ghee,add dry masala powder and wet masala paste. Mix and saute for 4-5 minutes.
  7. Add tomato puree, curd- besan mixture, all spices, salt, mix well and cook on low flame for 5 minutes.
  8. At time of serving add fried potatoes in prepared gravy (heat it again). On individual serving garnish Handi Dum Aloo-subzi with chopped coriander leaves and fresh cream.
  9. To prepare lachha paratha.. in mixing bowl add wheat flour,oil,salt, mix well. Add little little water and bind into semi stiff dough. Keep covered for at least one hour, before preparing lachha paratha.(Tip.. before preparing subzi..bind dough and keep aside.)
  10. Knead prepare dough. Make 12 equal size flatten balls. Roll each ball with help of dry wheat flour into thin 6" round roti.
  11. On it apply melted ghee all over. Sprinkle dry rice flour as shown.
  12. Fold it like fan..as shown.
  13. Roll into round ball. Flatten it slightly.
  14. Roll gently again into 5"-6" round layer paratha with dry wheat flour.
  15. Place it on hot tawa. Dry Roast for 1 minute,flip and apply 1-2 tsp ghee on it,flipafter1 minute and apply 1-2 tsp ghee on other side. Roast on medium flame till crispy golden brown.
  16. Similarly prepare all lachha parathas. Serve hot.
  17. To prepare Mango Shrikand..in mixing bowl add hung curd and sugar powder,mix well to make smooth mixture. Add mango pulp, elachi powder, mix well. Keep refrigerated for few hours. At the time of serving garnish with chopped mango pieces and pistachios flakes.
  18. Serve/ Relish Delicious Handi Dum Aloo-subzi with Lachha parathas & Mango Shrikand.(you can serve any hot snack of your choice)..for full Lunch meal.

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