FOOD From Bengal - Part 3 ( Snacks - Rolls & parathas )

PANEER KATHI ROLL

700 gm all purpose flour
To taste salt
30 gm fresh coriander
400 gm sliced onion
20 gm chopped green chili
200 gm ghee
800 gm paneer tikkae
300 gm sliced bell pepper
5 gm chat masala
10 gm white pepper powder
400 gm lachha salad


Sieve flour & salt in bowl. Rub ghee gradually add warm water. Mix well. Knead until soft. Knead again & divide into 8 parts. Roll out in round disc. Heat griddle. Place the parantha & drizzle ghee from side---do not allow becoming crisp

In a pan sauté paneer tikkae with onion, bell pepper, chat masala, chopped coriander, chili, and kasundi. Adjust seasoning stuff into each roll wrap in butter paper. Serve with mint chutney & lachha salad.
Chicken and egg kathi roll
Dough
All purpose flour 700 gms
Salt 10 gms
Ghee 200 gms

Chicken tikka
Chicken pieces 600 gm
Ginger paste 20 gm
Garlic paste 25gm
Kashmiri chilli powder 10gm
Lemon juice 15ml
Salt 15 gm
Hanged yoghurt 80gm


Coriander leaves 30 gms
Sliced onions 200 gms
Green chilli 20 gms
Sliced red, green, yellow capsicum 150 gm
Chat masala 5 gms
Kasundi 60 ml

Eggs 8 nos
Tomato ketchup 60 ml


Preparation:
Dough
Sieve flour and 1 tsp. Salt in a bowl. Rub in 2 tsp. Of ghee.
Gradually add warm water. Mix well.
Knead until soft. Place in a greased bowl and cover with damp cloth. Leave aside for 20 mins.
Knead again and divide the dough into 4 equal parts. Shape them into round balls
Roll out each into a disc 7’ (18 cm) in diameter.
Heat a griddle. Place on dry griddle. Then drizzle 1-2 tsp. Of ghee or oil around the edges.
Do not allow it to become crisp. Beat eggs and place the paratha on top and cook till the egg is done.
chicken tikka
Cut chicken pieces and marinade it with ginger and garlic paste, red chili powder, lemon juice, hung curd & salt
Keep the marinade chicken for 30-40minutes.
Skewer the tikkas in iron skewer for tandoor cooking or arrange the meat in wooden skewer for grilling over barbequed charcoal.
Bast them with fat when required.


Finishing
Arrange the cooked chicken tikka over the parantha, add lightly sautéed bell pepper, sliced onions, sprinkle chat masala, chopped coriander, chopped green chili, and kasundi and lemon juice.
Cut 4 pieces of butter paper (wax paper) 4” x 4”. Wrap each with paper.

bengali fish roll
12 portion
24 pcs fish paupiette or just thin rectangular slices of fish without bone(20 gm each)
2 Tbsp lemon juice
to taste salt

Stuffing
100 gm chopped shrimps
120 gm bekti fish
50 ml mustard oil
3 no chopped green chili
50 gm chopped onion
½ tsp red chili powder
½ tsp turmeric powder
to taste salt
150 gm maida
2 no egg
75 gm cornflakes
50 gm papad
for frying oil
300 ml kasundi

Marinate fish pieces with lemon juice & salt.
In oil sauté onion & green chili. Add spices & dry from moisture.
Mix in flour & egg to make a smooth batter.
Roll out fish slices with cooked stuffing inside, dip in batter & roll in mixture of crushed cornflakes & papad and deep fry.
Serve with mustard or kasundi dip.

Mughlai Paratha

200 gm whole wheat flour or atta
250 gm maida
50 gm rawa or semolina or suji
200 ml milk
As required warm water
10 gm salt
500 gm cooked mutton keema mixture
3 no eggs
100 ml ghee

PREPARATION:
In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
Whisk the eggs with salt to taste and keep aside. Mix the keema mixture with the egg.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle.
Now taking the rolled dough in between the fingers, swing in the air and bang on a clean surface, and due to elasticity of the dough, it enlarges to a big napkin shape.
Put a large spoonful of the Keema in the center of the piranha and fold edges from four sides so as to completely cover and seal the Keema inside.
Heat a griddle on a medium flame till hot. Pour some ghee and place the jointed side on the tawa so as to seal the surface. Turn and cook, pressing gently on the side from time to time, till the surface is crisp and golden in colour. Brush each side with egg.
The Paratha is ready when the egg on both sides is cooked