Recipe: Chef Rahul Arora shares the knowhow for some lip-smacking tikkis and paranthas
Chef Rahul Arora, who runs popular eateries like Paranthe Wali Galli and Bon Appetit, looks at himself as a culinary improviser, who loves to experiment with flavours and make them palatable to varied tastes. Deftly managing two very diverse food joints, Rahul very strongly feels that fusion food should be a harmonious blend of all the ingredients while ensuring that they don’t lose their inherent identities.
“As a chef, the most enjoyable thing to do is to visit the markets, find some good seasonal produce, and use them to create something delicious. Cooking something new still excites me the most, and here, I have tried to create two unique recipes with some unusual ingredients that one can try to do away with post-Puja blues,” offers the young chef and restaurateur.
Lobiye Aur Alubukhare ki Tikki
Boiled Lobia (Black Eyed Peas) 1 Cup | One medium-sized boiled potato | 2 tbsp bread crumb | Salt and pepper to taste | 1 tsp chopped coriander | 1 tbsp chopped dried plum | 1 tbsp chopped onion | 3 tsp plum chutney | Chilli powder ½ tsp | Coriander powder ½ tsp | Oil for frying
Ingredients for Plum Chutney:
Six ripe plums | 3 tbsp sugar | 1 tsp lemon juice | Panchphoran ½ tsp | Salt one pinch
Method to make the chutney:
Dice the plums and stew it with all the ingredients. Add a sprinkle of water, if required. Cook till the plums are mashed and become smooth. Keep aside the chutney to cool and get a jam-like consistency.
Method to make the tikki:
Mash the Lobia with the potato. Add bread crumbs, chopped onions, dried plums, coriander, chilli powder, coriander powder, pepper and season with salt. Make round shapes and fill the chutney in the centre. Shallow fry, until it turns golden and crisp. Garnish the dish with the remaining chutney. (Optional)
Lehsun Gosht Parantha
Ingredients for the dough:
Wheat ¾ cup | 1 tbsp flour | Salt to taste | Ghee ½ tsp | Warm water to make the dough
Ingredients for the filling:
Shredded roasted mutton ½ cup | Salt and pepper to taste | 1 tbsp chopped onion | 2 tbsp chopped garlic | 1 tsp chopped chilli | 2 tbsp chopped chive | 1 tsp chopped coriander | 1 tsp dhania powder | Oil 1 tbsp
Method for the dough:
Mix the wheat, flour and salt. Rub the dough in the ghee, knead with warm water, and leave aside for 30 minutes.
Method for the parantha:
Sauté the chopped onion, garlic, chives, green chilli in 1 tsp oil. Add pepper, salt, dhania powder and shredded mutton. Cool and add chopped dhania. Stuff the mixture in the dough, roll it and fry the parantha.