Rajgara Canapes

Rajgara Canapes

Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney


For the paratha canapes

  • 1 cup rajaira flour, more as necessary
  • 1/2 cup grated bottle gourd (doodhi / lauki)
  • 1 tablespoon oil
  • oil for cooking
  • salt to taste

For the aloo subzi

  • 2 cups boiled and diced potatoes
  • 1 tsp cumin seeds (jeera)
  • 1 tsp mustard seeds
  • 1/2 tsp asafetida
  • 1/2 tsp turmeric powder
  • 1 to 2 green chilies
  • 1 tablespoon chopped coriander
  • 1 tbsp oil
  • salt to taste

For the garnish


For the paratha canapes

  1. Mix all the ingredients and knead into a soft dough using water only if required
  2. Divide the dough into 8 equal portions
  3. Roll out each portion thinly into a circle of 1 to 2 inches diameter
  4. Cook each paratha canape on both sides using a non-stick pan on low-medium heat until brown spots appear on the surface. Keep aside.

For the aloo subzi

  1. Heat the oil in a non- stick pan, add the mustard and cumin seeds and allow them to crackle. Add asafetida
  2. Add the green chilies, potatoes, turmeric powder and salt, mix well and cook for a minute
  3. Add the coriander, mix well and keep aside

Put it together

  1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi
  2. Top with a dollop of green chutney
  3. Serve garnished with grated coconut

Serves: 2

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