Today I am on cloud nine 
:) first trial and this much Beautiful result...
Actually I wanted to try it because my whole family loves it, but darti thi ki flakky nahi Bani toh all will go waste. But I must thank Abhishek for this wonderful theme, because of it I could dare to make it.
After seeing the reaction of my family, it's like 'abb mar bhi jaun toh koi baat nahi'
:) first trial and this much Beautiful result...Actually I wanted to try it because my whole family loves it, but darti thi ki flakky nahi Bani toh all will go waste. But I must thank Abhishek for this wonderful theme, because of it I could dare to make it.
After seeing the reaction of my family, it's like 'abb mar bhi jaun toh koi baat nahi'
Ingredients
Maida -225 gms
Salted Butter-90 gms + 20 gms(I used Amul)
Chilled water for dough making
Milk for brushing
Salted Butter-90 gms + 20 gms(I used Amul)
Chilled water for dough making
Milk for brushing
Ingredients for filling
Boiled potatoes -2
Onion -1
Salt
Red chilli powder, amchur powder, Coriander powder, haldi powder, Garam masala -1/2 tsp each
Cumin seeds -1/2 tsp
Oil -1 tbsp
Onion -1
Salt
Red chilli powder, amchur powder, Coriander powder, haldi powder, Garam masala -1/2 tsp each
Cumin seeds -1/2 tsp
Oil -1 tbsp
RECIPE
Mix 20 gms butter in maida and mix with hands, then with help of chilled water, make soft chapati like dough, use water as required, knead it further to make it soft, wrap in a cling film and keep in fridge for half an hour.
Meanwhile we will prepare the filling. Heat oil in a pan, add cumin seeds, let these crackle, add chopped onion, saute till pink, add haldi powder and mix well, add peeled and mashed potatoes, all masalas, mix well and saute for one minute, turn the flame off and let it cool completely.
After half an hour take the dough out, knead it again for half a minute. Dust your work place with maida, roll the dough in a big rectangle, divide butter in three parts, apply one part of butter evenly on the rectangle, fold one third and then keep another one third rectangle on it like shown in pic. Again dust your work place with maida, repeat the same process two more time. Finally cover this folded rectangular with cling film and keep in fridge for another half an hour.
Take it out, again dust your work place with maida, roll in a big thin rectangle, make 10 cuts on it like shown in pic, put filling on each piece, apply water on all edges, fold and press with light hands, keep in a greased baking tray, cover with cling film and keep in fridge for 20 minutes.
Apply milk on top of these pieces with brush and bake in preheated oven on 170 degrees for about 35-40 minutes or the upper side is brown and crispy.
Meanwhile we will prepare the filling. Heat oil in a pan, add cumin seeds, let these crackle, add chopped onion, saute till pink, add haldi powder and mix well, add peeled and mashed potatoes, all masalas, mix well and saute for one minute, turn the flame off and let it cool completely.
After half an hour take the dough out, knead it again for half a minute. Dust your work place with maida, roll the dough in a big rectangle, divide butter in three parts, apply one part of butter evenly on the rectangle, fold one third and then keep another one third rectangle on it like shown in pic. Again dust your work place with maida, repeat the same process two more time. Finally cover this folded rectangular with cling film and keep in fridge for another half an hour.
Take it out, again dust your work place with maida, roll in a big thin rectangle, make 10 cuts on it like shown in pic, put filling on each piece, apply water on all edges, fold and press with light hands, keep in a greased baking tray, cover with cling film and keep in fridge for 20 minutes.
Apply milk on top of these pieces with brush and bake in preheated oven on 170 degrees for about 35-40 minutes or the upper side is brown and crispy.
Serve hot with ketchup...It's Heaven on Earth. Far far better than bakery bought ones.
Note - don't compromise on the quantity of butter, otherwise flakes will not appear.
neelam avasti jatpat khana
No comments:
Post a Comment