Rajgira Paratha Canapes ( Know Your Flours )

by Tarla Dalal

Added to 6 cookbooks
This recipe has been viewed 3177 times

Rajgira parathas canapés, served as appetisers, usually have three parts – the base, the topping and the garnish. Here, mini parathas made with rajgira atta have been innovatively adapted as the base, topped with aloo subzi and green chutney, and garnished with coconut. Now, this is certainly an enticing way to consume parathas and subzi!

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Preparation Time: 20 mins
Cooking Time: 10 mins
Baking Time: 15 Minutes
Baking Temperature: 160°C (320°F)
Makes 8 canapes
Show me for canapes

Ingredients

For The Paratha Canapés
1/2 cup rajgira flour
1 tbsp oil
salt to taste
1/4 tsp oil for greasing

For The Aloo Subzi
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 cup boiled and peeled potato cubes
salt to taste
1 tbsp finely chopped coriander (dhania)

To Be Ground Into A Green Chutney
1/2 cup mint leaves (phudina)
1/4 cup coriander (dhania)
1 tbsp sliced onions
1 tsp lemon juice
1 tsp sugar
1 green chilli
salt to taste

For The Garnish
2 tsp freshly grated coconut

Method
For the paratha canapés

Combine the ingredients in a bowl and mix well.
Knead into a soft dough using very little water if required.
Divide the dough into 8 equal portions.
Roll out each portion thinly between two plastic sheets into a circle of 25 mm. (1") diameter cirlce.
Place on a greased baking tray and prick each canapé with a fork. Bake in a pre-heated oven at 160°c (320°f) for 8/10 minutes.

For the aloo subzi

Heat the oil in a non- stick kadhai, add the cumin seeds.
When the seeds crackle, add the green chillies, potatoes and salt, mix well and cook for 3 to 5 minutes on a medium flame, stirring twice in between.
Add the coriander and mix well, divide into 8 equal portions and keep aside.

How to proceed

Arrange the paratha canapés on a serving platter, top each canapé with a portion of the aloo subzi and then a little green chutney.
Serve immediately garnished with coconut.

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