Rajgira Paratha Canapés
by Tarla Dalal
Added to 202 cookbooks
This recipe has been viewed 21548 times
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.
- Mix all the ingredients and knead into a soft dough using water only if required.
- Divide the dough into 8 equal portions.
- Roll out each portion thinly into a circle of 1" diameter.
- Cook each paratha canapé on both sides using a non-stick pan until brown spots appear on the surface. Keep aside.
- Heat the oil in a non- stick pan, add the cumin seeds and allow them to crackle.
- Add the green chillies, potatoes and salt, mix well and cook for a minute.
- Add the coriander, mix well and keep aside.
- Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi.
- Top with a dollop of green chutney.
- Serve garnished with grated coconut.
Nutrient values per canapé
|Vitamin A||96.2 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2.5 mg|
|Folic Acid||2 mcg|
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