1കപ്പ് ഗോതമ്പ് പൊടി കൊണ്ട് ആവിയിൽ വേവിക്കുന്ന ഒരു കിടിലൻ നാലുമണി പലഹാരം||Wheat Snack Recipe
Wheat flour – 2 cups
Milk – 1 cup
Cumin seeds – ½ tbsp
Green gram – ¾ cup
Sugar – ¼ cup
Grated coconut – 1 handful + a little more
Coconut oil – to shallow fry + for filling
Chilly flakes – to taste
Coriander leaves – to taste
Oil – for the dough
To prepare this delicious wheat flour snack, firstly I am going to add 2 cups of wheat flour into a large mixing bowl, along with half a tablespoon of cumin seeds and some salt to taste.
Next, add boiling hot water and a little oil into it and knead into a nice dough.
You may skip adding cumin seeds, if you do not like its taste and you can also measure the flour in a normal drinking glass, if you do not have measuring cups .
Once the dough is soft and ready, leave it to rest while we prepare the filling.
To prepare the filling of the snack, I have taken ¾ cup of green gram.
I am adding the ¾ cup of washed and dried green gram into a mixer grinder and I am going to powder it into a fine powder.
Make sure to drain off the excess water/sundry the green gram, if you’re freshly washing it.
Next, we need to roast the green gram powder.. for that I am adding some coconut oil into a pan.. next add the green gram flour and roast it really well in the oil on a low to medium flame.
Add enough oil for the flour to roast and fry well.
Next I am going to add ¼ cup of sugar for sweetness..you can either add jaggery savings or melted jaggery for sweetness..
But if you prefer the snack to be spicy, you may saute some onion and green chillies in some oil in the pan, separately from the powder, and use it for the filling.
I do not suggest adding ginger or garlic to the filling.
If your sugar granules are large, you may crush them before adding so that it mixes well with the roasted powder.
Next, I am going to add a little more than a handful of grated coconut.. you can add more or less as per your taste reference.
After adding the coconut, mix well so that everything combines really well.
Now, to loosen the consistency of the mixture, I am going to add a cup of milk.. if you are allergic to milk, you can use coconut milk as well.
Mix it really well and cook it into a thick paste as you can see in the video, until it starts to leave the pan.
Now I will leave the mixture to cool down and l work on the dough meanwhile.
Make small balls out of the dough and roll it out gently into really thin chapatis..
I could make 8 such chapatis from the dough.
Once the filling cools down, it will harden a bit..
You can add more sugar while preparing the filling, if you really need it sweeter..
Now lay one chapati and sprinkle the filling on top of the chapati as you can see in the video and cover it with another chapati and press gently with your hand.
You can also add a little ghee on top of the filling, if you would like to.
Again repeat the process on top and place another chapati to prepare layers and press gently with your hands.
I am preparing this with four layers of Chapati and the filling..
Once the layers are ready you may roll it out thinly again, on a flour dusted surface.
Even if the sides are messy it’s ok..
After you have rolled out with the layers, fold it from two sides and start rolling from the other side as you can see in the video .
leave the first roll to rest when you are preparing the second one and make sure to rest it only on a dusted surface.
Next, steam the rolls in a steamer until they are cooked, for around 15 minutes
Once it starts to cool down ,you may take it out from the steamer and cut it into half an inch or an inch thick pieces..
The next step is to shallow fry these in some coconut oil or ghee, in a pan.
I am going to splutter some mustard seeds in the coconut oil once the oil heats up
I am going to leave the outside a little spicy and the inside sweet..
Roast these on a medium flame until crispy on both the sides..
Sprinkle some chilli flakes and some chopped coriander leaves on top when they are almost done.
You may now transfer this into a serving plate and serve these warm..!!
|Date Published||2020-11-21 13:09:49|