Saturday, 15 July 2017

DATES POMEGRANATE PARATHA, KAJUR DALIMB PARATHA

This paratha is healhy and nutritious.Main ingredients are seedless kajur, pomegranate seeds for filling and wheat flour for the dough.

Hot paratha served with pickle, curd, chutney or sauce is well liked by all. When you are bored of making the regular parathas like aloo, carrot, mix vegetables, or any kind of vegetable parathas, you can opt for this paratha recipe which I am sharing with you all.

I had some pomegranate and kajur and was thinking what to make for the breakfast.  Then this idea came to my mind and tried it.It came out well and enjoyed with green chutney and sauce. 

Copper, magnesium, manganese, vitamin B6 (pyridoxine), niacin, pantothenic acid, and riboflavin are also present in dates and provide their own unique preventive and healing functions. Together, these cofactors help your body metabolize carbohydrates, protein, and fats.

Pomegranates have anti-oxidant, anti-viral and anti-tumor properties and are said to be a good source of vitamins, especially vitamin A, vitamin C, and vitamin E, as well as folic acid.

Let us look at the recipe now:







Preparation time:   30 mts
Cooking time: 20 mts
Serves: 1


Ingredients:

                                                            FILLING:

80 gms
Dates, kajur  seedless
30 gms
Fresh Pomegranate seeds
1 small
Green chilli
½”
Ginger
1 tsp
Oats (optional)
                                                           
                                                            COVERING:

1 tsp
oil
½ tsp
Garam masala
¾ cup
Wheat flour
2 tsp
Chopped coriander leaves
¼ tsp
salt
1 tsp
White sesame seeds

water
Ghee/oil
For making paratha

Flour for dusting

Method:

Step 1

Chop the kajur, grind the kajur along with green chilli pomegranate,ginger. Mix the oats and keep aside. divide into three equal parts. The mix will be bit loose due to the juice in the pomegranate.






Step 2

In a mixing bowl put the flour, garam masala, coriander leaves, salt, sesame seeds, salt, oil and mix well.  Add water and make a dough. 

Divide into three equal parts.



Step 3

Take out one portion of  the dough  and make a cup like we make it for modak. Put one filling in it and seal it properly and ensure that the filling does not come out.



Press between your palm,  dust some flour and pat it with your fingers to flatten the same.  Do  not use rolling pin.  Be careful that the filling does not come out of the covering.

Step 4

Heat a tava, grease with oil or ghee. Put the paratha on it and  cook  both the sides.  Apply ghee or oil as you wish.  Repeat the process for the rest of the dough.






How to serve:

Serve hot with chutney sauce pickle


Note:  You can also add some dry fruit powder in it for making  more healthy.  Since we are using fresh pomegranate, the juice  makes the filling bit loose hence be careful while filling and sealing to ensure that the filling does not come out.

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