Aachari Masala Chappathi with Hari Dahi Panneer

Bored of the regular chappathi's and oily red gravy's. Tried a different simple yet yummy tasting versions.

Aachari Masala Chappathi
Ingredients:

• 250 gms - Atta
• 1 tbs       - Dry coriander powder
• 1 tbs       - Dry red chilly powder
• 1 tbs       - Dry turmeric powder
• 1 tbs       - Dry jeera powder
• 1/2 tbs    - Aamchur / dry mango powder
• 2 tbs       - Any pickled gravy
• 2 tbs       - Chopped green coriander
• 1/2 tbs    - Salt
• 50 ml      - Water
• 
  

Method/Vidhiee:
1. In a bowl mix in atta, dry ingredients, salt and mix well.
2. Add in the aachar/pickle into it and knead well.
3. Sprinkle water as and when required and knead it tight.
4. Keep aside them for 1 hour.
5. After an hour make small balls of the dough and flatten them into chappati.
6. Cook them on tawa with til oil.

Serve hot with any subtle gravy dish.

Hari Dahi Panneer

Ingredients:

• 250 gms - Panneer / Cottage cheese
• 1 bunch  - Pudina / Mint
• 2 tbs       - Green coriander puree
• 1/2 cup   - Curd
• 1 tbs       - Turmeric powder
• 1/2 tbs    - Jeera powder
• 2             - Green chilly
• 50 gms   - Blanched almond
• 1 tbs       - Garam Masala
• 1             - Onion
• 1 tbs       - Kasoori Methi / Dry fenugreek leaves
• 2 tbs       - Oil
• 1 tbs       - Whole jeera
• 1/2 tbs    - Saunf
• Salt to taste
• 100 ml Water

Method/ Vidhiee:
1. Cut the panneer into medium pieces.
2. Finely chop the onions and slit the green chillies.
3. In a pan add in the oil. when hot add in the jeera, saunf and green chilly.
4. To it add in the finely chopped onions.
5. Once they turn golden brown add in the dry masalas.
6. Meanwhile grind the almond into paste and add it to the onion.
7. Lower the flame. Add in salt and stir well.
8. Whisk the curd with coriander paste.
9. Boil the almond paste for 3 minutes. Keep stirring occasionally.
10. Add in the curd coriander mixture to it and stir well again.
11. Add in the panneer to the gravy. Close the pan and let it boil in low flame for 7-8 minutes.
12. Add water how much ever diluted you require.
13. At end garnish with green coriander and serve hot with chappathi or rice.