Pepper Paneer Fry with Crispy Pepper Lachha Paratha🌶️| скачать в хорошем качестве

Pepper Paneer Fry with Crispy Pepper Lachha Paratha🌶️|

Ingredients For Fresh Pepper Masala 1 tbsp black peppercorns 1 tsp cumin seeds 1½ tbsp coriander seeds 1 tsp fennel seeds 2–3 dry red chillies 1 small piece cinnamon 3–4 cloves 8–10 dried curry leaves For Pepper Paneer Fry 200–250 g paneer, cut into cubes 1 medium onion, finely chopped 1 medium capsicum, cut into cubes 1 tbsp chopped garlic 1–2 green chillies, chopped ½ tsp turmeric powder Salt to taste 1½ tbsp prepared pepper masala 2 tbsp mustard oil Fresh lemon juice (to finish) For Pepper Lachha Paratha Whole wheat dough (moti lohi) Oil, as required Dry flour, for dusting Prepared pepper masala (for layering) Method Step 1: Prepare the Fresh Pepper Masala Heat a pan on low flame without oil. Add black peppercorns, cumin seeds, coriander seeds, fennel seeds, dry red chillies, cinnamon and cloves. Dry roast slowly until aromatic, stirring continuously. Add dried curry leaves and roast for a few more seconds. Switch off the flame and allow the spices to cool completely. Grind into a coarse (not fine) powder and keep aside. Pepper Paneer Fry Heat mustard oil in a kadai. Add chopped garlic and sauté until aromatic. Add chopped onions and cook until soft and lightly golden. Add capsicum cubes and toss for 2–3 minutes to retain crunch. Add green chillies, turmeric powder and salt. Mix well. Add paneer cubes followed by 1½ tbsp freshly prepared pepper masala. Mix gently on low flame so the paneer does not break. Cook for about 5 minutes until paneer is well coated with masala. Finish with a squeeze of fresh lemon juice and switch off the flame. Pepper Lachha Paratha Take a medium-sized ball of dough and roll it like a normal roti. Apply oil evenly over the surface and sprinkle prepared pepper masala. Rub gently with hands to spread evenly. Using a knife, cut the roti into strips. Roll each strip carefully to form a spiral. Press lightly and roll again into a slightly thick paratha (do not roll too thin). Heat a tawa on medium flame. Cook the paratha on both sides, applying oil, until golden brown and crispy. Gently press to open the lachha layers. Serve hot Pepper Paneer Fry with crispy Pepper Lachha Paratha. This spicy, aromatic combo is perfect for lunch or dinner and tastes best when served fresh.