Jugalbandhi Rolls

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 – 1/2 cup
• Dry Coconut – 1/3 cup
• Garlic Pods – 10 no.s
• Sesame Seeds – 1/4 cup
• Red Chilies – 3 no.s
• Salt – as required

Khajur Khatta –

• Dates – 1/2 cup
• Tomato – 2 medium sized
• Jaggery – 2 tbsp
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Fennel Seeds – 1/2 tsp
• Fenugreek Seeds – 1/2 tsp
• Nigella Seeds – 1/2 tsp
• Green Chili – 2 no.s
• Salt – as required
• Oil – 3 tsp
• Coriander finely chopped – 2 tbsp

Paneer Bhurji –

• Paneer grated – 1/2 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 – 1/2 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:

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