Plain (empty) Chalna and non vegetarian versions

 “April rains bring May flowers” . Yes, we have another set of wet season once again with unusual weather pattern for spring! I have never seen any shower or rain in month of April last 5 years! Yesterday evening, there was enough cold air which created a hail showers for few minutes! Seeing the patio dusting with those small round icy balls, me and my son had fun picking up few in hands, but they were melting quickly! Now, I got to wait and see what will happen to my vegetable plants!

We all have a weakness towards street foods. Till now, I never went to sit/ stand and eat in road side shop! The main reason, I never felt comfortable and the well knowing fact: unhealthy and non-hygienic put me off. Rarely, my brother brings a parcel of parota/chalna at home; I use to taste a little. If by miracle nothing happened we are saved from my mom, but most of the time we have stomach upset! So if you are landing to India after many years, eat with precaution all roadside food. At least, everyone should taste once in their lifetime! I have tried many chalnas, in my opinion veggie version doesn't exist in roadside, they will just serve plain if u ask chicken, a piece is added. My suggestion if you are pure vegetarian don't eat roadside parrota chalna! – this one is the simplest and taste excellent so far without any meat or veggie.The recipe is originated from a free magazine I get here.

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Ingredients:


Onion: 1 minced
Tomato: 1 diced
Green chilli: 3
Ginger Garlic paste: 1 tsp
Cilantro: 1 tbsp minced
Mint: 1 tbsp- minced
Cardamon: 2- Cloves: 3-cinnamon stick: ½ inch: powder them
Red chilli powder: 1 tsp
Coriander powder: 2 tsp
Cumin powder: ½ tsp
Fennel seeds powder: ½  tsp
Turmeric: ¼ tsp
Salt: according ur taste

To make ground paste:

Coconut: ½ cup
Cashew: 12 to 15 whole cashews
Oil: 1 to 2 tsp


 Method

Heat a sauce pan with oil. Add the onion and fry until translucent. Add the ginger-garlic paste and cinnamon, card/cloves powder. Sauté them, add the diced tomato and cover the pot. The tomato should be cooked until the oil ooze out around the pan.  Add the cilantro and mint leaves.

Now add all the powders: chilli, coriander, cumin, and fennel.  Add a cup of water and the ground paste.

Adjust the salt and spice level if u want spicier.

Keep it in simmer and let it boil until the oil start float on top. U may adjust the thickness with water. It will be thicken quickly because of cashew.

Serve with parotas or chapatti or even with any biryani!

Check my chicken salna

Add 1/2 lb chicken bone pieces with ginger garlic paste and proceed like above the method.