Besan Rotis

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Besan Rotis

Courtesy - Alzeyne
0 0 3641

Winter Delight

  • To prep

    40 min

  • To cook

    20 min

  • Level

    Easy

  • Servings

    2
  • 2.5 cups besan
  • 2 tbsps Oil
  • 3/4th cup Water
  • Salt
  • Chopped spinach
  • Red chilli flakes
  • Anardana powder
  • Kasuri methi
  • 2 tbsps Curd
  • Salt
  • Hing
  • Melted butter
  • Rice flour to help roll the rotis out.

Method

  • Step 1
    40 mins
    • Makes 20 rotis. Add all the dry ingredients to the Flour. Knead well. Cover with damp cloth and keep aside for 30 minutes.
  • Step 2
    20 mins
    • Knead the dough a little more. You may want to grease your hand with a little oil. Make into balls, coat with little rice flour and roll out into rotis.
  • Step 3
    10 mins
    • Place a roti on a tava (medium flame), when you see bubbles on the surface emerging, then flip the roti and cook until done on both sides. Coat with melted butter and serve hot. Dry chilli garlic chutney goes very well with these rotis.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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Parsi Chicken Bafat

A sumptuous home cooked meal
0 0 95815

Theres just no reason that you should miss out on this tasty Parsi Bafat

  • To prep

    15 min

  • To cook

    60 min

  • Level

    Easy

  • Servings

    3
  • 1 lb boneless chicken thighs, cut in 2 inch pieces (bone-in chicken or mutton can be used)
  • ½ lb potatoes, cut in 2 inches pieces
  • 1 tablespoon canola oil or Ghee (Indian-style clarified butter)
  • 1½ teaspoon cumin seeds
  • 1½ cups chopped red onion
  • 1 tablespoon ginger garlic paste (4-5 gloves garlic & ½ inch ginger, grated)
  • ½ cup shredded fresh coconut (desiccated coconut works too)
  • 1 teaspoon ground red chili or Cayenne pepper
  • 1 teaspoon Garam Masala OR substitute with ¼ teaspoon each ground: cinnamon, cardamom, cloves, black pepper)
  • 1½ teaspoon salt, or to taste
  • 1 cup (about 2 medium) chopped tomatoes
  • 1 tablespoon jaggery OR 1 teaspoon sugar
  • 1 teaspoon tamarind concentrate OR 1 tablespoon lime juice
  • 2 tablespoon cider vinegar
  • 2 tablespoons chopped cilantro leaves

Method

  • Step 1
    10 mins
    • This dish can be made in a deep pot with a tight-fitting lid, or in a pressure cooker (especially recommended for mutton.)
    Heat canola oil or ghee; add cumin seeds and chopped onion. Cook the onion for about 5 minutes on a high flame, stirring occasionally till it gets a dark brown color.
  • Step 2
    15 mins
    • Add the ginger and garlic, shredded coconut, chicken, potatoes, ground spices and salt. Cook on a high flame, stirring intermittently for 5-7 minutes, till you smell the aroma of the spices. Feel free to add a tablespoon of water at a time, as required to cook the spices and coconut.
  • Step 3
    15 mins
    • Now stir in the tomatoes, jaggery or sugar, tamarind paste or lime juice, and cider vinegar. Add a cup of water or chicken stock.
    Cook covered with a tight fitting lid for 10-15 minutes on a medium flame, till the meat and potatoes are done, adding more liquid if required.
  • Step 4
    20 mins
    • If you’re using the pressure cooker, let the liquid come to a boil, close the lid and reduce to a low simmer after 2 whistles. Turn off the flame in 10-12 minutes for chicken and 12-15 minutes for mutton.
    The consistency of this curry will be thick. Sprinkle chopped cilantro and taste for salt, adding more as desired.
    You can serve Parsi Chicken Bafat with bread, roti or rice.
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com.
Profession - Software Developer

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