10 Parwar (parwal), medium-sized, peeled, slit vertically
For the stuffing:
1/2 tsp (1 g) Red chilli powder
3/4 tsp Coriander (dhaniya) powder
1/2 tsp Mango powder (amchur)
1/4 tsp Turmeric (haldi) powder
1/4 tsp Garam masala (optional)
Salt to taste
1 tbsp (15 g) Ghee
1 tsp (2 g) Cumin (jeera) seeds
3/4 tsp Coriander (dhaniya) powder
1/2 tsp Mango powder (amchur)
1/4 tsp Turmeric (haldi) powder
1/4 tsp Garam masala (optional)
Salt to taste
1 tbsp (15 g) Ghee
1 tsp (2 g) Cumin (jeera) seeds
method
1. For the stuffing, mix all the ingredients together. Add 3 - 4 drops of ghee to bind the mixture. Stuff 1 tsp filling into each parwar.
2. Heat the ghee in a pressure pan; add cumin seeds. When they start spluttering, add the stuffed parwars. Any leftover stuffing can be sprinkled over the parwars. Add 2 tbsp water, cover the pan and cook till 2 whistles.
3. Release the pressure immediately to retain the colour of the parwars. Serve hot.
2. Heat the ghee in a pressure pan; add cumin seeds. When they start spluttering, add the stuffed parwars. Any leftover stuffing can be sprinkled over the parwars. Add 2 tbsp water, cover the pan and cook till 2 whistles.
3. Release the pressure immediately to retain the colour of the parwars. Serve hot.
serving amount
serves: 4 - 6
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