Veg Kebab Paratha

EVENT: SHHH COOKING SECRETLY

THEME: UTTAR PRADESH CUISINE

Where is Uttar Pradesh?

Formerly known as the United Provinces of Agra and Oudh,  presently Uttar Pradesh is state in North India. One of the most populace states about 200 million, the capital city is Lucknow. Its north neighbors are the state of Uttarakhand and Nepal, Bihar to the east, Jharkhand and Chhattisgarh to the south east, Madhya Pradesh to the south and Rajasthan, Haryana and the National Capital territory Delhi to the west. Uttar literally means north so literally means north state.

Mention Beneras, Ganges, Taj Mahal and almost everyone knows that these famous tourist  places are in Uttar Pradesh also known as UP in short. Allahabad in UP is famous for hosting the most visited by devotees Kumbh Mela every twelve years at the Triveni Sangam(meeting of Ganges, Yamuna and Saraswati rivers) and Ardh Kumbh Mela every six years. Home to the famous Parijaat tree, its believed that Lord Krishna brought it from heaven for his wife Rukmini.

Uttar Pradesh history goes back to nearly 4000 years with the Aryans settling along the Ganges River. Jainism and Buddhism took birth in Uttar Pradesh. Its believed to be the birth place of Gods. Varanasi, one of the oldest cities of the world is in Uttar Pradesh. Its known as the Sugar Bowl of India, producing half of the total cane production.

Uttar Pradesh Cuisine

Uttar Pradesh produces sugar, maize, wheat, rice, chillis, potatoes, guava, groundnuts along with cotton. With these products growing abundantly in UP, has a wide variety of both vegetarian and non vegetarian dishes. The two most famous cuisine are the Mughlai and Awadhi. However, with its boundaries touching seven other states of India, the capital territory Dehli and the country Nepal, no doubt its cuisine is influenced by them. Wheat is a staple in Uttar Pradesh which is used to make a variety of flatbreads to go with the curries.

Some of the famous dishes from Uttar Pradesh are:

• Batti Chokha, which I’ve tasted several times as my neighbor in Mombasa is from UP
• During a trip to Vrindavan have had the opportunity to enjoy hot bedhai with potato curry. Bedhai is a wheat puri.
• Took a trip to Mathura some years back and enjoyed the brownish famous Mathura Pedas
• Also had the juicy, so sugary petha but at that time had no idea that its made from white pumpkin.
• I still have to prepare the famous Veg Tehri (a veg pulao) which is served with green chutney
• Have seen some of the members of the group have prepared Baigan Ki Longe and waiting to check out their recipes.
• From Nawab land come the  Galouti Kebabs famously known for its melt in the mouth texture. These days veggie versions are made using soya mince or beans.
• An authentic Awadhi dish is bhindi ke salan which I seriously have to try out.
• Those syrupy, sugary flat pancake like malpuas soaked in syrup are famous in UP.
• Its the home for all the Chaats that India is so well known for.
• Flatbreads stuffed with lentils (usually urad dal) are called Bedmi and are served with a curry. I love these puris. You may want to check out Poonam’s recipe for Bedmi as she made it for the theme.
• The famous revari (sesame seeds mixed into hot jaggery or sugar syrup) and rolled is famous in most temples as prasadam.
• Koftas both veg and non veg ones are famous in UP. Due to the Mughal influence kofta curries are usually very rich and served with rice or flatbreads.
• When it comes to sweets its famous for Gujiya and Falooda Kulfi which I got to taste for the first time at a restaurant Kailesh Parbat. I’ve had falooda on its own or kulfi on its own but both together was a first.
• Its famous street food besides the vast variety of chaats is Kebab Parathas, which I had to try out.

Besides tasting quite few of these dishes, I had endeavored to try a couple in my kitchen like the dalpuri which is usually served with a curry, Laknavi Kofta Curry, Paneer Lauki Kofta Curry,Paneer Kundan Kaliya and you’ve got to try the aromatic and flavorful sheermal, a flatbread famous in Lucknow.

My Partner:

As I had read the long list of famous UP dishes, I really couldn’t pin point which one I wanted to try when Poonam my partner asked me. I was toying with the idea of falooda kulfi and kebab parathas. By the way you’ve got to check out some famous UP dishes from Poonam’s blog Annapurna like the syrupy malpua ,  aloo rasedar(potato curry) and aloo chana chaat.

A bit about the group:

Shhh Cooking Secretly group took a virtual tour to Uttar Pradesh during the month of December. This group is where members get together to cook a dish on the decided theme. We are paired up and give each other two secret ingredients to cook with. The group  started by Priya of Priya’s Versatile Recipes is an interesting way to know other food bloggers and try out dishes beyond one’s comfort zone.Other members have to then guess the two secret ingredients till we share the recipe link. Its a fun group and along the way have made some good friends.

Dietary Tips:

• Not gluten free as even the kebabs have breadcrumbs.
• For Vegan friendly option avoid mayonnaise and yogurt.
• For satvik friendly option don’t add garlic or onion.

VEG KEBAB PARATHA

Serves 4

For the Black Chickpea Kebabs:

1½ cup boiled black chickpeas (kala chana)

½ cup bread crumbs ( I processed bread slices to get fresh crumbs)

1 large onion finely chopped

1 tsp ginger paste

1 tsp garlic paste

1-2 tsp red chilli powder

1 tbsp coriander powder

1 tsp garam masala powder

1 tsp salt

1 tbsp lemon juice

For the paratha:

1 cup whole wheat flour

½ – ⅔ cup water

¼ tsp salt

¼ tsp baking powder

1 tbsp oil

extra oil for roasting paratha and kebabs

For serving:

¼ cup green chutney

2 tbsp red chilli chutney

¼ cup thick plain yogurt or mayonnaise

1 large tomato sliced

1 small cucumber sliced

1 carrot, grated

4 -6  lettuce leaves, chopped or cabbage

Preparation of the Salad and Chutneys

1. First get the chutneys ready if you don’t have any.
2. Slice the tomato and cucumber.
3. Grate the carrot.
4. Chop the lettuce.

Preparation of  the dough:

1. Add salt, baking powder and oil to the flour. Mix the flour well.
2. Add water and make a soft dough.
3. Cover the dough with a lid or damp cloth and leave it on the side till required.

Preparation of the Black Chickpea Kebabs:

1. Put the boiled chickpeas in a food processor and process to a coarse texture.
2. Add the coarsely ground chickpeas to a bowl.
3. Add the remaining ingredients for the kebab and mix well.
4. Take about 2 tbsp of the mixture and roll into a long shape about 3 inches long.
5. Repeat step 4 with the remaining mixture. In all you should get about 8-10 kebabs.
6. Heat oil in a wide pan over medium heat for shallow frying.
7. Place 4 -5 kebabs in the hot oil and shallow fry them, rolling them over frequently so they brown evenly.
8. Fry till they are golden brown in colour.

Preparation of the parathas:

1. Heat a frying pan or tawa over medium heat.
2. Divide the dough into 4 equal parts.
3. Roll each part into a ball.
4. Using extra flour, roll the dough into a circle of nearly 8-9″ in diameter.
5. Roast the paratha on both sides without oil and keep on the side.
6. Repeat step 6 with the remaining dough.

Preparation of  Veg Kebab Paratha:

1. Take one roasted paratha, put in on the tawa or frying pan.
2. Drizzle little oil around it and cook on both sides till small brown specks appear on both sides. Don’t over roast the parathas as you need to fold them.
3. Repeat step 2 with the remaining parathas.
4. Take about a tablespoonful of  yogurt and smear it on the paratha.
5. Add both the chutneys and spread it.
6. Add chopped lettuce and shredded carrot in the middle.
7. Arrange two kebab pieces on the lettuce.
8. Top it with tomato and cucumber slices.
9. Carefully roll the paratha.
10. Serve with extra chutneys on the side.

Tips:

• I’ve replaced the plain flour with wheat flour and that made the parathas much softer.
• If you like can add boiled vegetables to the kebab mixture.
• Adjust spices according to your taste.
• Usually kebab parathas are served with mayonnaise smeared on it but I replaced it with thick yogurt as I don’t like mayonnaise.

Pin for later:

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962