Rajgira Paratha Canapés


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Rajgira Paratha Canapés


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Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney. This is also a great way to entice your kids to eat paratha subzi. You can, of course, use any other vegetables instead of the potatoes.

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Rajgira Paratha Canapés recipe - How to make Rajgira Paratha Canapés

Preparation Time:    Cooking Time:    Total Time:     Makes 8 canapés (8 canapé )
Show me for canapés

Ingredients

For The Paratha Canapés
1/2 cup rajgira flour
1/4 cup grated bottle gourd (doodhi / lauki)
1 tbsp oil
oil for cooking
salt to taste

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

For The Garnish
green chutney
grated coconut
Method
For the paratha canapés

    For the paratha canapés
  1. Mix all the ingredients and knead into a soft dough using water only if required.
  2. Divide the dough into 8 equal portions.
  3. Roll out each portion thinly into a circle of 1" diameter.
  4. Cook each paratha canapé on both sides using a non-stick pan until brown spots appear on the surface. Keep aside.

For the aloo subzi

    For the aloo subzi
  1. Heat the oil in a non- stick pan, add the cumin seeds and allow them to crackle.
  2. Add the green chillies, potatoes and salt, mix well and cook for a minute.
  3. Add the coriander, mix well and keep aside.

Put it together

    Put it together
  1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi.
  2. Top with a dollop of green chutney.
  3. Serve garnished with grated coconut.

Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Green Chutney (Chaat) 

Nutrient values (Abbrv) per canapé
Energy110 cal
Protein1 g
Carbohydrates9.7 g
Fiber1.4 g
Fat7.5 g
Cholesterol0 mg
Sodium2.4 mg

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