Chase the flavors
Serves 2-3
Prep time 30 Minutes
Cooking time 10 Minutes
Ingredients
Oil - 100 ml
Cumin seeds - 1 tbsp
Ginger - 2 knots
Green chilli - 2
Onion - 2
Bell peppers - 1 each
Beans - Handful
Coriander powder - 2 tbsp
Red chilli powder - 2 tsp
Turmeric - 2 tsp
Paneer - 100 gms
Chicken thigh - 200 gms
Egg - 1
Curd - 100 ml
Flour - 1.5 cup
Method
1) Start by making the roti dough for both the versions, by mixing refined flour, 30 ml oil, a spoon of salt and water in a bowl and knead into a soft dough, cover and let it rest for 30 mins
2) Moving onto the vegetarian version of the dish, in a pan heat 20 ml oil , and add in 1 tbsp of cumin seeds, chopped ginger, garlic and 1 green chilli. Saute for 10-15 seconds
3) Add in 1 sliced onion, half the bell peppers, sliced, blanched beans and paneer cut into batons
4) Add in the powdered spices - salt, coriander powder, turmeric powder, red chilli powder; 1 tsp of each
5) Saute till it is all combined, add a few drops of water as you go by
6) Now moving onto the non vegetarian version, heat 20 ml oil , add in chopped ginger, garlic and green chilli and saute for 10-12 seconds
7) Add in sliced onion and sliced bell peppers and sliced chicken thighs, roast the chicken for 2-3 minutes
8) Add in powdered spices - salt, red chilli, turmeric, red chilli powder, coriander powder and saute
9) Add in some water and the curd and let it simmer for 8-10 minutes
10) Make small dough balls, roll it into piranhas and cook them on a tawa, for the non vegetarian version, scramble an egg on the parantha
11) Place both the prepared stuffings on different cooked parathas and roll them
12) Slice into 2 pieces and serve with mint chutney