October 19, 21:09Aaj Tak

Dussehra Lunch Ideas: Recipe for Crispy Lentil Stuffed Flatbreads and Cheese Curry

Dussehra, or Vijayadashmi, is a sacred festival symbolizing the victory of good over evil and an opportunity to share joy with loved ones. On this day, it is customary to gather as a whole family for a shared meal. Often, people opt to order food from restaurants, but this can lead to stomach discomfort and a diminished festive mood.

If you want to delight your relatives with something very tasty, sattvic, and comparable to dishes from expensive cafes, the ideal option is a combination of crispy flatbreads stuffed with lentil paste and a rich, creamy cheese curry. When fluffy flatbreads filled with spicy lentil stuffing are served with a tender cheese sauce, all guests invariably admire the dish. A simple instruction for preparing this treat is provided below.

For the lentil stuffed flatbreads:

Requires 1 cup of lentil paste (soaked and cooked for 3-4 hours), 2 cups of wheat flour, 1/2 teaspoon of cumin seeds and asafoetida, 1/2 teaspoon of fennel powder and garam masala, 2 green chilies and 1 inch of ginger (chopped), salt to taste, and oil/ghee for frying.

For the Paneer Cheese Curry:

You need 250 grams of cheese (cut into cubes), paste from 3 tomatoes, 1 inch of ginger and 2 green chilies, paste from 10-12 cashews (soaked in water for 15 minutes and ground), 1/2 cup of freshly whipped yogurt or cream, 1 teaspoon of cumin, 2 cloves, 1 small cardamom and 1 bay leaf, 1 tablespoon of coriander powder, 1/2 teaspoon of turmeric, 1 teaspoon of Kashmiri red chili, 1/2 teaspoon of dried mint and garam masala, 2 tablespoons of clarified butter or oil, salt to taste.

Secret to the lentil paste stuffing: Grind the cooked lentil paste in a blender until coarsely textured, without adding water. Heat 1 teaspoon of oil in a pan and sauté cumin, asafoetida, ginger, green chili, fennel powder, garam masala, and salt together with the ground lentil paste for 2-3 minutes. (Sautéing the lentil paste prevents the flatbreads from tearing during frying).

Technique for kneading and rolling the dough for the flatbreads: Mix the wheat flour with a small amount of salt and 1 tablespoon of fat (moin), then knead a sufficiently firm dough. Roll the dough ball into a cup shape, fill it with 1 teaspoon of cold lentil paste filling, and seal it. Gently roll out the flatbread and fry it in medium-high hot oil until golden and puffy.

Preparing the rich cheese curry: Heat the clarified butter in a pot. Sauté the whole spices (cumin, cloves, cardamom, bay leaf). Then add the tomato and ginger paste, along with dry spices (turmeric, chili, coriander), and simmer until the oil separates. After that, stir in the cashew paste and whipped yogurt, stirring constantly for 2 minutes. Add 1 cup of hot water and bring to a boil. Then add the cheese cubes, dried mint, and salt, and simmer on low heat for 4-5 minutes. Serve garnished with fresh cilantro and garam masala.

Serve the hot, fluffy flatbreads with the rich and creamy cheese curry to enjoy lunch on Dussehra!

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www.aajtak.inOctober 8, 05:16

Nagori Halwa-Puri Recipe: A Dessert Breakfast from the Old Streets of Delhi

If you crave something special in the morning that combines crispy puri pieces fried in ghee with hot sweet halwa, breakfast becomes truly delightful. Nagori Halwa-Puri, which can be found on the streets of Delhi, is such an authentic Indian combination.

This dessert, popular especially in the areas of Old Delhi and Chandni Chowk, can now be made at home. It is important to note that Nagori Puri is not some special type of halwa, but rather small, crispy, and crumbly flatbreads made from semolina and wheat flour, served with sweet semolina halwa. Although it is often eaten with potato curry, allowing one to enjoy both sweet and savory flavors simultaneously, we will show you how to prepare this famous delicacy of Delhi.

What is Nagori Halwa-Puri?

Nagori Halwa-Puri is a well-known local street food of Delhi. It consists of small, crispy puris served alongside semolina halwa. The puri is crispy on the outside, while the halwa is soft, sweet, and rich in ghee. The combination of these two textures creates a magnificent contrast.

The specialty of this dish is that its preparation does not require many exotic ingredients; common household items like semolina, wheat flour, ghee, and sugar are enough to taste this famous Delhi breakfast.

Ingredients for Nagori Puri and Halwa

The following components are used to prepare Nagori Puri and halwa:

How to make crispy Nagori Puri:

First, mix wheat flour, semolina, salt, ajwain, and oil in a large bowl. Then, gradually add water to knead a slightly dense and semi-soft dough. Cover the dough and let it rest for 15 minutes. After that, heat oil in a pan. Small balls are formed from the dough and rolled into small flatbreads. It is important that they are not too thick. These flatbreads are then deep-fried in hot oil over medium heat until golden and crispy, and placed on a plate.

How to make hot ghee halwa:

For the halwa, ghee is first heated in a pan. Semolina is added to it and constantly stirred until it turns light golden and develops an aroma. This is necessary to improve the flavor and texture of the halwa. In another pan, 3 cups of water are heated. The hot water is carefully poured into the roasted semolina while continuously stirring to prevent lumps from forming. When the semolina absorbs the water, sugar, cardamom powder, and saffron are added. All ingredients are thoroughly mixed and cooked until the mixture thickens, at which point the ghee begins to separate around the edges. The finished halwa is garnished with chopped nuts to enhance the flavor.

Serving Nagori Halwa-Puri

The hot semolina halwa is served with crispy Nagori Puris. If you prefer a sweet and salty combination, you can add potato curry to it. It is this blend of sweet and savory that distinguishes Nagori Halwa-Puri from other Delhi breakfasts. Next time you want to cook something different from regular parathas or vegetable dishes, be sure to try this taste of the streets of Delhi at home.