Rajgira Paratha Canapés


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Rajgira Paratha Canapés


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.

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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

  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

  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

  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 per canapé
Energy110 cal
Protein1 g
Carbohydrates9.7 g
Fiber1.4 g
Fat7.5 g
Cholesterol0 mg
Vitamin A96.2 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C2.5 mg
Folic Acid2 mcg
Calcium2.4 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2.4 mg
Potassium32 mg
Zinc0.1 mg

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