Winter platter 3 – Lehsuni Arhar ki dal, Moongre/ radish pod stir fry, Gajar -matar / Carrot -peas stir fry, Layered methi parantha/fenugreek flat bread

Continuing with my Winter Platter series, here comes the third installment. 😉

Green garlic is available in plenty during the winter. Green garlic are the young garlic before they mature. The vegetable looks like scallions with green stalks and pale bulbs.

green garlic

The flavor of this fresh green garlic is mild and garlic as a whole, is loaded with immense health benefits. I generously infuse this garlicky flavor into meals, all through the winter. It can be cooked in a broad assortment of cuisines – local to international.

Presenting here is Winter Platter 3, an assortment of Lehsuni arhar dal, Moongre/ Radish pod stir fry, Gajar -matar / Carrot -peas stir fry, Layered methi parantha / fenugreek flat bread, served with mango pickle and kachumbar salad as accompaniment.

winter platter 3

Lehsun = garlic

Arhar dal = pigeon pea lentil

Moongre = radish pods

Gajar = carrot

Matar = peas

Methi = fenugreek

Kachumbar =  finely chopped onion, cucumber and tomato salad

Except the layered methi parantha / fenugreek flat bread, separate posts will follow for all that is served on this platter.

clockwise : lehsuni arhar dal, moongre /radish pod stir fry, gajar -matar/ carrot -peas stir fry, kachumbar salad, layered methi parantha / fenugreek flat bread and mango pickle

 

Layered methi parantha / fenugreek flat bread

Here’s what I did…………..

INGREDIENTS

1 cup – chopped fenugreek leaves

2 cups – wheat flour + dry flour

1/2 tsp – grated ginger

1 nos – finely chopped green chili

1/4 tsp – salt

pinch of carom seeds / ajwain

water to knead(optional)

1 tbsp – clarified butter / ghee for basting

METHOD

In a large mixing bowl, mix together wheat flour, salt, green chili, carom seeds and grated ginger. Add the chopped fenugreek. Mix and start kneading. Add warm water, if required. The dough should be firm.

Heat an iron griddle on medium flame.

Sprinkle some dry flour on a flat surface. Make lemon sized ball out of the dough, using a roll pin, roll it out in your desired shape. ( I rolled it in a disc shape).

Melt the clarified butter / ghee. Using a basting / oil brush, brush some on one side of the rolled out dough. Keep this disc aside and roll out another disc. Brush some clarified butter/ ghee on side and lay this on the previously rolled out one. Now roll out a third disc and lay it on the previous two. Do not brush butter on this.

Take this layered disc and roll it out as one single flat bread.

Put this flat bread on the heated griddle and roast both the sides well. Brush clarified butter / ghee, flip it over and brush the other side.

Fry both side well to your desired level of crispness.

Since it will be large sized flat bread, cut it into halves or quarters before serving.

winter platter 3

Happy cooking !! 🙂

Cheers !! 😀

 

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About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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3 Responses to Winter platter 3 – Lehsuni Arhar ki dal, Moongre/ radish pod stir fry, Gajar -matar / Carrot -peas stir fry, Layered methi parantha/fenugreek flat bread

  1. Pingback: Lehsuni arhar ki dal – Garlic flavored pigeon peas | acbistro

  2. Pingback: Moongre/ Radish pod stir fry | acbistro

  3. Pingback: Gajar -matar / Carrot -peas stir fry | acbistro

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