With just a few days left for the Bengali New Year to arrive, Kolkata eateries are clocking in extra hours to offer the best delicacies to celebrate the occasion. And Paranthe Wali Galli, the city’s favourite parantha destination, has come up with a scrumptious festival, Gelo Chotro, Asche Boisakh, where they are offering a delectable new platter of savoury and sweet Paranthas with a very Bengali twist.
Chef Rahul Arora, who owns and runs Paranthe Walli Gali along with Cafe Pranah and Bon Appetit shares with us two awesome Parantha recipes – Posto Chicken Parantha and Makha Sandesh Parantha -- from the new menu to usher in the new year in a very Bengali style.
Makha Sandesh parantha
Ingredients for the dough:
3/4 cup whole wheat | One tbsp Maida | Salt to taste | 1/2 tsp ghee | Warm water for the dough
Method:
Mix wheat, flour and salt and rub in the ghee and knead with warm water. Put it aside for 30 minutes before use.
Filling of the Parantha:
Ingredients:
Five kacha golla sandesh | Khoya one tbsp | Cardamom powder one pinch |Ghee one tbsp
Garnish:
Nolen Gur one tsp | Chopped pistachio one tsp
Method:
Mash the sandesh and khoya and stuff them in the dough. Roll and fry the Parantha. Brush finished parantha with nolen Gur and sprinkle chopped pistachio over it.
Posto Chicken Parantha
Ingredients for the dough:
3/4 cup whole wheat | 1 tbsp refined flour | Salt to taste | 1/2 tsp ghee | Warm water for the dough
Method:
Mix wheat, flour and salt and rub in the ghee. Knead with warm water and set it aside for 30 minutes before use.
Filling of the Parantha
Ingredients:
Boiled Chicken half cup | Salt to taste | Pepper to taste | Chopped onion one tbsp | Chopped chilli one tsp | Chopped ginger one tsp | Coriander powder one tsp | Chopped coriander stems one tsp | Gondhoraj zest one pinch | Roasted poppy seeds one tsp | Cream one tbsp | Oil for frying one tbsp
Method:
Mash the boiled chicken and add the spices and the remaining ingredients to the chicken. Add the poppy seed, cream and mix well. Stuff them in the dough, roll and fry the parantha.Serve hot with some spicy pickles of your choice