MasterChef Pankaj Bhadouria's video: Malai Pyaz ki Sabji Chur Chur Paratha I I Pankaj Bhadouria

Malai Pyaz ki Sabji & Chur Chur Paratha I मलाई प्याज की सब्जी और चूर चूर पराठा I Pankaj Bhadouria What do you do when you nothing at home to make? You make the Malai Pyaz ki Sabji & Chur Chur Paratha! Malai Pyaz ki Sabzi is a traditional Rajasthani dish that I have paired with a Chur Chur Paratha. The combination of Malai Pyaz ki Sabji & Chur Chur Paratha works very well for lunch or Dinner in the winters. If you don’t have malai at home for the Malai Pyaz ki Sabji & Chur Chur Paratha, you can use store bought cream as well. The sweetness of the onions is balanced by tomatoes in the Malai Pyaz ki Sabji & Chur Chur Paratha. If you do not want to add tomatoes, you can also add dry mango powder instead for a very nice flavour in the Malai Pyaz ki Sabji & Chur Chur Paratha. Enjoy! Thank you for watching! 💫 And don’t forget to subscribe here: https://goo.gl/mQwVjN **************************************************************************** Recipe : Malai Pyaz ki Sabji Preparation Time: 15 minutes Cooking Time: 15 minutes Serves: 3-4 Ingredients: 1 ½ cup malai 4 medium sized onions 2 tomatoes 1 tbsp kasuri methi ½ tsp turmeric powder 1 tsp coriander powder 1 tsp garam masala powder 1 tsp jeera Coriander leaves 2-3 green chilies 4-5 whole red chilies Method: Peel and cut the onions into 8 pieces. Heat the oil in a pan and add the cumin seeds. Allow to splutter and add the onions. Cook the onions over medium heat till translucent pink. Now add in the salt, kasuri methi, slit green chilies, broken red chilies and sauté till fragrant. Now add in the powdered spices and saute for 30 seconds and add in the sliced tomatoes. Cook till the tomatoes turn tender but not pulpy. Add in the malai and mix well. Cook for 4-5 minutes over medium heat till the oil begins to serve. Add chopped coriander leaves and remove from heat. Serve. Chur Chur Paratha Preparation Time: 15 minutes Cooking Time: 15 minutes Serves: 3-4 Ingredients: 2 cups whole wheat flour 1 cup flour ½ cup semolina (rawa) ½ tsp salt 2 tbsp oil Ghee as required Method: Mix together the atta, maida, rawa, salt and add sufficient water to knead to a smooth dough. Add the oil and knead till all the oil is incorporated. Rest the dough for 20 minutes and knead again for a minute. Break the dough into tennis sized balls. Roll out the ball into a thin roti. Smear with oil, sprinkle some dry flour, fold in a fan fold. Pick up from one edge and roll into a spiral. Press down. Rest the dough balls for at least 10 minutes. Now roll out into a thick paratha. Cook over medium heat till golden from both sides. Add ghee to cook till crisp. Remove from tawa and scrunch the paratha. Serve. TIMELINE: 0:00 Intro 0:45 Ingredients for the Paratha Dough 1:07 Kneading the Dough for the Paratha 1:52 Ingredients for the Malai Pyaz ki Sabji 2:33 Preparing the Malai Pyaz ki Sabji 6:20 Making the chur cur paratha 10:11 Plating of the Malai Pyaz ki Sabji & Chur Chur Paratha 10:23 Outro 10:30 Bloopers For more information on Pankaj Bhadouria, be sure to visit: https://www.pankajbhadouria.com Follow Pankaj Bhadouria on Your favourite Social Media: https://www.facebook.com/pbhadouria https://www.instagram.com/masterchefpankajbhadouria https://twitter.com/BhadouriaPankaj