Rasthal: Various dishes of Pauna

Pauna Paratha Ingredients : Wheat flour – 250 gms, Oil – 1 spoon, Curd – 2 spoons, Salt – as per taste, Water – as required For Stuffing : Soaked Pauna – 1 cup, Sev – half cup, Finely chopped onion – 1 no. Chopped green chillies – 2 pcs, Chilli – 1 tsp, Coriander seeds – 1 tsp, Salt, Lemon juice and sugar – as per taste, Ghee – as required Method : Mix wheat flour with honey and little salt, knead the dough with curd. Take the soaked pauna in a bowl, mix chopped onions, chillies and coriander in it. Finely grind the seva and mix it. Mix garam masala, chilli, coriander, salt and sugar and lemon juice. Now take a looa from the prepared flour and roll it, put the pauna stuffing in the middle and fry it well with ghee. Once cooked on both sides, serve the pauna parathas with curd and coriander chutney. Moti Mahal Ingredients : Soaked sabudana – 1 bowl, soaked pauna – 1 bowl, cumin seeds – 1 tbsp, salt – as per taste, pepper powder – 1 tbsp, lemon juice – 1 no, sugar – 1 tbsp, groundnut powder – 2 tbsp, potatoes Grate – 1 No. Method : Wash and soak pauna and sabudana well, then drain. When the oil heats up, add cumin seeds and fry mashed potatoes. After that add the soaked soap grains and let it cook for a while. After that, add soaked pauna, pepper powder, salt, lemon juice, sugar, peanut powder and mix well. Finally garnish with coriander and serve hot. Pauna Cheese Balls Ingredients : Pauna – 1 cup, Boiled potatoes – 2 pcs, Chopped onion-capsicum – half cup, Chilli flakes – 1 tsp, Oregano – half tsp, Pepper powder – 1 tsp, Cornflour – 2 tsp, Salt – as per taste , Mayonnaise – 1-2 spoons, Mozzarella cheese – half a cup For coating : Mendo – 2 spoons, Water – half a cup, breadcrumbs or pauna crumbs Method : Wash the pauna and keep it soaked for eight-ten minutes and then drain all the water. Also remove capsicum and onion. Now in a bowl mix pauna, chopped capsicum and onion, boiled potatoes well. After that add oregano, chili flakes, pepper powder, cornflour, salt and mix. Take proportional balls of this mixture, flatten it by pressing it slightly and prepare balls by stuffing it with mayonnaise and cheese. Add water to the flour and dip the balls in it and roll them in breadcrumbs so that the breadcrumbs stick to them. Heat oil and fry these cheese balls in it. Serve the Pauna Cheese Balls hot. Pauna-Palanka Tikki Ingredients : Pauna – 2 bowls, Chopped spinach – 1 bowl, Boiled potatoes – 6 pcs, Chilli – 3 tbsp, Turmeric – 1 tbsp, Salt – as per taste, Ginger – small piece, Green chillies – 2 pcs, Coriander – 1 spoon, garam masala – 1 spoon, chopped coriander – 3 spoons, sugar – 1 spoon, lemon juice – 1 no, oil – 4 spoons Method: First wash the pauna and let it drain properly. Meanwhile, prepare the potato mash and wash and chop the spinach. Add salt, coriander seeds, chopped coriander, crushed ginger-chilli, turmeric, red chillies, turmeric, sugar and lemon juice to the potato mash. Mix the paunya, potato masa and chopped spinach gently by hand. Make tikki from this mixture. Deep fry it in oil in a non-stick frying pan and then serve hot. Pauna Ragdo Ingredients : Pauna – 250 gms, Oil – half spoon, Green chillies – 3-4 nos (finely chopped), Rye – pa spoon, Cumin seeds – pa spoon, Asafoetida – pinch, Turmeric – pa spoon To make the pouna ragdo : Oil – 1 tbsp, Boiled peas (dry) – 1 cup, Tomato – 1 piece (finely chopped), Asafoetida – as per taste, Chili – 1 tbsp, Crushed green chillies – 5 tsp, Ginger – 5 tsp, Garam masala – 5 tsp, Water – 2 glasses For Garnishing : Boiled raw banana – half (finely chopped), finely chopped sev, finely chopped tomatoes, pomegranate seeds, lemon juice, chaat masala Method : First wash the pauna and let it drain in a sieve. Heat oil in a pan and add rai, cumin. When the rye crackles and the cumin seeds turn brown in color, add neem. Add green chillies and hing. Mix it, add drained paunya, salt as per taste, turmeric and mix well and after two-three minutes take it off the gas. Add lemon juice to it and mix. To make the ragdo: First heat oil and saute all the black spices and finely chopped tomatoes in it. When oil separates from it, add boiled peas and water, let it cook for eight to ten minutes. Now mix chaat masala in finely chopped boiled bananas. First take the battered paunya in a serving plate, pour the raw banana masala over it. After that add ragada mixture and garnish with chopped tomatoes, pomegranate seeds, sev and add lemon juice and serve. Kitchen Tips Á While kneading the roti flour, mixing a little milk with water and kneading the dough will make the roti tastier. Á Using half a lemon, add salt to the remaining lemon and refrigerate. The lemon will be fresh. If there is some jam in the vial, add cold milk and vanilla essence. Cold milk shake will be ready. Á Rotating the mixer-grinder with salt every six months will sharpen its blades. Á Paneer will keep for a long time if it is wrapped in blotting paper and kept in the fridge.

Image Credit: (Divya-Bhaskar): Images/graphics belong to (Divya-Bhaskar).