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    Home » Healthy Recipes » Healthy Snacks

    Jugalbandhi Rolls

    Published: Jul 22, 2012 by Ramya · 20 Comments

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    Bringing out flavors of India in a single dish is not that easy, for our country has very diverse cultures, food habits and cuisines. My usually boring Saturday afternoon turned out be very exciting today with my experimentation with the flavors of India. The idea was to include flavors of North, South, East and West Indian cuisines into one dish. Having only very vague idea of West and East Indian cooking styles, I had to do a lot of research. After much thought process, I finalized my idea - Shengdana Lehsun and Paneer Bhurji stuffed Pesarattu with Khajur Khatta. Immediately the required ingredients and procedure were jotted down. I wanted to keep the dish simple, that way I knew all the flavors would be incorporated well. I also had to make sure the combination of all these cuisines work right. Keeping my fingers crossed, I jumped into the execution. Now here is the recipe and the concept.

    Pesarattu (Andhra Cuisine - South) stuffed with Shengdana Lehsun Chutney (Maharashtra Cuisine - West) and Paneer Bhurji (North Indian Cuisine) with a saucy base of Khajur Khatta (Orissa Cuisine - East) - The Perfect Flavors of India!

    Recipe:

    Ingredients:

    Pesarattu -

    • Green gram - 1 cup
    • Raw Rice - 2 tbsp
    • Ginger diced - 1 tsp
    • Green Chilies - 2no.s
    • Salt - as required
    • Oil - 3 tbsp

    Shengdana Lehsun Chutney -

    • Roasted Groundnuts - ½ cup
    • Dry Coconut - â…“ cup
    • Garlic Pods - 10 no.s
    • Sesame Seeds - ¼ cup
    • Red Chilies - 3 no.s
    • Salt - as required

    Khajur Khatta -

    • Dates - ½ cup
    • Tomato - 2 medium sized
    • Jaggery - 2 tbsp
    • Mustard Seeds - ½ tsp
    • Cumin Seeds - ½ tsp
    • Fennel Seeds - ½ tsp
    • Fenugreek Seeds - ½ tsp
    • Nigella Seeds - ½ tsp
    • Green Chili - 2 no.s
    • Salt - as required
    • Oil - 3 tsp
    • Coriander finely chopped - 2 tbsp

    Paneer Bhurji -

    • Paneer grated - ½ cup
    • Onion - 1 large
    • Tomato - 1 medium
    • Coriander chopped - 2 tbsp
    • Ginger Garlic Paste - 1 tsp
    • Green Chili - 2 no.s
    • Garam Masala Powder - 1 tsp
    • Turmeric Powder - ½ tsp
    • Salt - as required
    • Oil - 3 tsp

    Preparation:

    Shengdana Lehsun Chutney -

    1. Coarsely grind the roasted groundnuts and keep it aside.
    2. On low flame, roast dry coconut until it turns golden brown. Keep it aside and let it cool.
    3. Dry roast sesame seeds with garlic pods and red chilies and rest aside.
    4. Grind dry coconut, sesame seeds, garlic pods and red chilies together with salt.
    5. Mix it well with the prepared groundnut powder and Shengdana Lehsun chutney is ready.

    Khajur Khatta -

    1. Heat oil in a frying pan.
    2. Add mustard seeds, cumin seeds, fennel seeds, nigella seeds and fenugreek seeds. Let them splutter.
    3. Add green chilies and saute for a minute.
    4. Next add the finely chopped dates and tomato pieces. Saute them for two minutes.
    5. Add salt and jaggery. Keep boiling the mixture on low flame.
    6. Keep stirring the mixture until jaggery starts to caramelize bringing together cooked tomato pulp
    7. Sprinkle the finely chopped coriander and Khajur Khatta is ready.

    Paneer Bhurji -

    1. Take a frying pan and heat oil. Add finely chopped green chilies.
    2. Saute finely chopped onions until they are transparent and add ginger garlic paste.
    3. Add finely chopped tomato and fry it until the mixture leaves oil.
    4. Put in salt, turmeric powder and garam masala powder. Saute well.
    5. Add the grated paneer finally and cook the mixture for five minutes.
    6. Garnish it with chopped coriander and Paneer Bhurji is ready.

    Pesarattu -

    1. Soak green gram and rice mixture overnight with enough water.
    2. Grind the green gram and rice mixture with the green chilies and diced ginger. Add enough water to bring the batter to dosa batter consistency.
    3. Add salt as required and the pesarattu batter is ready to use.

    Rest of the procedure -

    1. Heat the dosa pan, pour a ladle of pesarattu batter and spread it from the center in the form a dosa.
    2. Add a teaspoon of oil around. Let the pesarattu cook until its golden brown underneath.
    3. Sprinkle the Shengdana Lehsun chutney evenly all over the Pesarattu.
    4. Spread the Paneer Bhurji lengthwise in the center of the Pesarattu.
    5. Carefully roll the Pesarattu containing the chutney and bhurji. Take it off the flame.
    6. Cut the stuffed Pesarattu roll into equal sized pieces.
    7. On the serving plate, spread the Khajur Khatta in the form of sauce and place the cut pesarattu rolls on it.
    8. Garnish the dish with finely chopped coriander and julienne tomato.

    This isn't only a treat to the eyes. It turned out to be as tasty as it looks with all the distinct flavors coming out uniquely with each bite of this roll! I can say for sure this dish will be gobbled down within no time, as that is what happened at my place 🙂

    Note:

    This post has been published by me as a part of IBL; the Battle of Blogs, sponsored by WriteupCafe.com. Join us at our official website and facebook page.

    www.indianbloggersleague.com
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    Reader Interactions

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    1. Leo

      July 22, 2012 at 11:21 pm

      OK.. I need around 6 of these rolls parcelled to me please 🙂

      Reply
      • CHCooks

        July 23, 2012 at 9:22 am

        Deal!! 😀 😀

        Reply
    2. Smita

      July 23, 2012 at 11:14 am

      I didn't know that u had a cooking blog. Following it NOW!

      Reply
      • CHCooks

        July 23, 2012 at 1:27 pm

        Wow.. thank you so much Smita 😀

        Reply
    3. Stephen Ak

      July 23, 2012 at 11:38 am

      You should probaby send me one of those rolls ...

      Reply
      • CHCooks

        July 23, 2012 at 1:28 pm

        Wish I could send you 🙂

        Reply
    4. jaishvats

      July 23, 2012 at 12:15 pm

      Whoa!!! Looks yum yum yummy!

      Reply
      • CHCooks

        July 23, 2012 at 2:32 pm

        Thanks! 🙂

        Reply
    5. Nithvin

      July 23, 2012 at 2:45 pm

      When I meet you, please make this for me, OK? I'll seriously need 2-3 days to prepare this, that's why 🙂

      Reply
      • CHCooks

        July 24, 2012 at 1:48 pm

        I will make batches and batches of this.. okie??

        Its not very tough Nithvin.. you sure can do 🙂

        Reply
    6. Saru (@SaruSinghal)

      July 25, 2012 at 5:20 am

      Everyone else can wait, I haven't tasted good Indian food for more than a year. Please send it to me..:)

      Reply
      • CHCooks

        July 25, 2012 at 9:51 am

        Wish I could treat you with these beauties right now 🙂

        Reply
    7. Anjali

      July 25, 2012 at 10:57 am

      Can I please have some of these delicious rolls too?
      Loved it, amazing fusion of NEWS:D

      Anjali
      Pune Blog in

      Reply
      • CHCooks

        July 25, 2012 at 11:01 am

        Thank you so much Anjali 🙂

        Reply
    8. Swatee

      July 27, 2012 at 12:08 am

      Good one! I specially like the stage-wise photos posted, makes it easier to follow and seems like the goal is achievable! 😀

      Reply
      • CHCooks

        July 27, 2012 at 7:58 am

        Thanks Swatee 🙂

        The goal is definitely achievable.. give it a try!

        Reply
    9. ashreyamom

      May 26, 2015 at 1:58 pm

      why didnt you give materchef auditions??

      Reply
      • chcooks

        May 26, 2015 at 4:25 pm

        Hehehe 😀 I have a long way to go AM 🙂

        Reply
    10. Vinay Leo R.

      June 11, 2016 at 6:24 pm

      I remember this post so well. I'm still waiting for my six rolls parcel. 😉

      Reply
      • chcooks

        June 12, 2016 at 11:21 am

        🙂 🙂

        Reply

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