बीन और चेस्टनट प्लेट पकाने की विधि Bean And Chestnut Plait Recipe with Chef Gautam Mehrishi

Prepare a dough by mixing 1 to 1.5 cups all-purpose flour with salt to taste and 1/2 teaspoon black pepper.

Add butter in small amounts while mixing the dough, then gradually add water as needed to form a soft dough.

Cover the dough and let it rest for about 1 hour.

Prepare the filling by mixing 1/4 cup boiled kidney beans, 1/4 cup sliced onions, 1/4 cup cranberries, and salt to taste.

Add 1 tablespoon ginger-garlic paste to the filling and mix well.

Grease a baking tray with 1.5 teaspoons of olive oil.

Roll out the dough and spread it on the greased tray.

Place the filling in the center of the rolled dough, adding boiled French beans, 1/2 teaspoon garam masala, and 1/2 teaspoon coriander powder on top.

Sprinkle fresh coriander over the filling.

Fold the dough over the filling, sealing the edges tightly.

Brush the top with a mixture of 2-4 drops of water and 2-4 teaspoons of olive oil.

Preheat the oven to 175-180 degrees Celsius.

Bake for 16-18 minutes until golden and crispy.

Remove from the oven, cut into pieces, and garnish with butter, boiled French beans, and fresh coriander before serving.

Equipment Needed

Spice Level:

Dietary

Allergens