Easiest Way to Cook Perfect Nawabi veg musallam with laccha paratha tart

Nawabi veg musallam with laccha paratha tart. laccha paratha recipe is a popular Punjabi lachedar paratha. In Punjabi, parat means layers and hence this is a soft Indian layered paratha made This Punjabi lachedar paratha is quite appetizing to look at, and even more interesting to bite into, because the layers separated by ghee give a crumbly. Lachha paratha is an easy paratha to make.

Lachha paratha is a popular North Indian flat-bread. This recipe makes the best laccha paratha which is crispy, flakey yet soft in texture. The word 'Laccha' literally means layers in Hindi. You can cook Nawabi veg musallam with laccha paratha tart using 43 ingredients and 50 steps. Here is how you achieve that.

Ingredients of Nawabi veg musallam with laccha paratha tart

1. Prepare of For Govi Musallam.
2. Prepare 400 gm of Cauliflower florets.
3. You need 2 of big Onion (paste).
4. Prepare 1 teaspoon of Ginger-Garlic paste.
5. It's 1 of big Tomato.
6. Prepare 2 cups of Butternut squash/red pumpkin slices.
7. You need 1/2 cup of fresh Cream.
8. Prepare 7-8 of Cashew nuts.
9. It's 1/2 cup of Milk.
10. Prepare 1 cup of cooking Oil.
11. You need 1 teaspoon of Coriander powder.
12. You need 1 teaspoon of Garam masala powder(homemade).
13. You need 1 teaspoon of Kashmiri red chilli powder.
14. You need 1/2 teaspoon of Sugar.
15. It's To taste of Salt.
16. It's As required of Coriander leaves.
17. It's of For the accompaniment Sauce.
18. Prepare 1/2 cup of roasted butternut squash puree.
19. It's 1/4 th cup of fresh Cream.
20. Prepare To taste of Salt and Sugar.
21. Prepare 1/2 teaspoon of Chilli flakes.
22. Prepare of For the laccha paratha.
23. You need 1 cup of All-purpose flour.
24. Prepare 1 cup of Wheat flour.
25. Prepare 1 of large Egg.
26. It's 3 tablespoon of Ghee.
27. It's 1 tablespoon of Milk.
28. Prepare 1 teaspoon of Sugar.
29. Prepare 1/2 teaspoon of Salt.
30. It's As required of Room temperature Water to knead the dough.
31. Prepare 1 cup of dry beans to blind bake the tart.
32. You need of For the tart crust(top).
33. You need 1 of big boiled Potato.
34. Prepare 1/4 th cup of homemade Chena or Paneer.
35. Prepare 2 tablespoon of Cream.
36. It's 1 pinch of Salt.
37. It's 1/2 teaspoon of Chilli flakes.
38. It's 1 pinch of Kasuri methi.
39. You need of For top most layer.
40. It's 1 cup of grated Mozzarella cheese.
41. You need 1 teaspoon of Breadcrumbs.
42. You need 1/4 th teaspoon of red chilli powder to sprinkle.
43. Prepare 1/4 th teaspoon of Kasuri methi.

Thus, the name laccha paratha is the exact translation of the phrase 'layered flat-bread'. Preparing Lachha Paratha (Laccha Paratha), a multi layered shallow fried north Indian flat bread, is an epitome of cooking art which tells us how one can make delicious and tempting food from common unassuming ingredients by just deploying a new technique in its preparation. A legendary Nawabi delicacy of pan fried minced lamb medallions which simply melts. more. Veg shami kabab chafed on ulte tawe ka paratha, rolled & served with. more.

Nawabi veg musallam with laccha paratha tart instructions

1. Cut cauliflower into small florets..
2. Boil sufficient water, remove from flame and immerse cauliflower florets in boiling water for 10 to 15 minutes..
3. Drain and then shallow fry the florets in 1/2 cup of oil into light golden brown..
4. In the same oil fry the cashews into light golden brown. With little water make a paste..
5. In a none stick pan dry roast the thinly sliced red pumpkin/butternut squash until they are charred..
6. With 1/2 cup of milk make a smooth puree with the charred pumpkin..
7. Make tomato puree, onion paste and ginger garlic paste..
8. Add 3 tablespoon of oil in a big pan..
9. Saute onion paste in hot oil for 2-3 minutes. Then add ginger garlic paste and saute until raw smell goes off..
10. Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder..
11. Mix well to incorporate and add tomato puree, cashew paste(keep 1 tablespoon of paste aside for the sauce) and 1/2 of the roasted pumpkin puree..
12. Stir well to mix everything, add salt and sugar..
13. Add little water, cover and cook in medium low heat for 5-6 minutes..
14. Next add the fried cauliflower florets, stir to coat the gravy well to the florets..
15. Cover and cook in medium heat so that all the flavours of musallam gravy incorporates to the veggies..
16. After 5-6 minutes of cooking, add 1/2 cup of cream, mix lightly, check the seasoning, sprinkle coriander leaves and remove from heat..
17. Rich govi musallam is ready now. Keep aside..
18. For the creamy sauce, in a pan add the remaining pumpkin puree, cashew paste, and 1/2 cup of water..
19. Mix well and bring to boil.Add salt, sugar, chilli flakes and kasuri methi..
20. Mix well and lastly add cream..
21. Give a quick stir and the creamy delicious sauce is ready..
22. For the laccha paratha take 1 cup of all-purpose flour and 1 cup of wheat flour to a dish..
23. Add salt and sugar and mix well..
24. Make a hole in the centre, add 1 egg, 1 tablespoon of milk, 3 tablespoons of ghee and mix..
25. With the help of water make a crumbly soft dough..
26. Cover and keep aside for 1/2 an hour..
27. Take a tart or pie dish of medium size(you can make small tarts for individual servings) and grease with little oil..
28. After resting time take out the dough, knead again for a minute and divide the dough into 2 parts..
29. Take one portion and roll to a thin chapati.Dust extra flour if needed..
30. Spread some ghee on the top..
31. Now fold the chapati like the following picture to make a log that will form the laccha texture..
32. Now roll the log with your hand to make it little longer and roll the log like a pinwheel..
33. Roll out the pinwheel to make a thick chapati of the size of your tart dish..
34. Place the sheet to the tart dish, press lightly to fit in the dish..
35. With a fork prick the tart so that it won't puff up during baking..
36. Place some kidney beans or any kind of dry beans on the tart so that we can blind bake the tart..
37. Pre heat oven at 200 degree C for 10 minutes..
38. Bake the tart in preheated oven for about 20 to 25 minutes or until light golden brown..
39. Now for the potato mash boil or microwave 1 big potato and mash it..
40. Add 1/4th cup of chena or paneer and cream..
41. Also add salt and chilli flakes and mix well to make a delicious potato mash. Keep aside..
42. Now the time is for assembling the tart..
43. Discard the beans from the tart and fill the tart with prepared govi musallam..
44. Cover the gravy thinly with prepared mashed potato..
45. Now top with 1 cup of grated cheese..
46. Sprinkle some bread crumbs, chilli powder, kasuri methi and coriander leaves..
47. Again bake it in preheated oven at 200 degree C for 15 to 20 minutes or until the top becomes beautiful golden brown..
48. Delightful nawabi flavour tart is ready now to serve. Let it keep aside for 10 minutes to cool down..
49. Cut in triangle shapes and serve with the prepared creamy sauce..
50. .

Lachha paratha or lachedar paratha is a layered flat bread prepared with wheat flour. Step by step detailed pictures post. The first experience I had Lachha paratha was not a good one. There are many different kind of paratha recipes. Many verities like tawa, ajwain or jeera paratha etc are usually served with curry (gravy dishes) or dal as a meal.