150 g flour 50 g corn flour 25 g butter, melted A pinch of salt 150 ml milk Water ( if required ) Butter or oil for frying
For the filling
250 g boneless chicken, boiled and shredded 50 g butter 100 g onion, sliced lengthwise 1 cm ginger 6 flakes garlic 7 green chillies 1 teaspoonKashmirichillipowder 1/2 teaspoongarammasalapowder 50 g raisins , soaked and ground to paste 1/2 cup tomato ketchup Salt to taste 1 tablespoon corn flour , dissolved in 1/4 cup water
50 g walnut , chopped ( optional )
Mix all the ingredients for the dough and bind to a smooth dough adding water, if required.Cover and keep aside.
Heat butter in a non - stick pan, fry onions till they turn translucent. Blend ginger , garlic and green chillies to a paste. Add to the onions and fry well. Add all the remaining ingredients , except the walnuts and cook till almost dry. Add walnuts ( optional ). Keep aside.
Divide the dough into lemon - sized balls. Roll them into thin discs. Bake the parathas till done on both sides. Divide the filling accordingly. Spread each portion along the diameter of each paratha and roll it up tightly. Fix with a toothpick. Serve hot.
Batter fried apple rings dipped in hot sugar syrup
Serves : Four Time required : 45 minutes
25 g flour 5 g baking soda 1.350 litres water 500 g sugar 500 g apples 500 g oil for deep frying
Sieve flour and baking soda together . Gradually add 350 ml water or as required and mix to a smooth batter.
Put the sugar and one litre water in a heavy bottomed pan and simmer on low heat to obtain sugar syrup of one thread consistency. Cover and keep aside.
Peel and core the apples and cut them into roundels. Dip in the batter and deep fry in hot ghee or oil till golden brown. Remove from the oil and dip in the hot sugar syrup. Serve hot.