Watermelon rind kofta curry and lachcha paratha

Ingredients

1) For the Koftas :

• 4 cups watermelon rind grated
• Salt to taste
• 1/2 cup or more Bengal Gram Flour (besan)
• 1/2 tablesponn Red Chili powder
• 1/4teaspoon haldi
• ginger-garlic paste 1 tablespoon
• Oil to deep fry

For the gravy:

• 2 medium Onions
• ginger-garlic paste 1 tablespoon
• 1 cup of tomato puree
• 1/2 teaspoon haldi powder
• 1/2 tablespoon Red chili powder
• 2 tablespoons Coriander powder
• 1 teaspoon Cumin Powder
• 1/2 teaspoon Garam masala powder
• salt to taste
• 1 tablespoon plain flour
• 1/4 cup milk
• 1 tablespoon sour cream
• 2 tablespoons Cilantro (chopped)
• 3 tablespoons oil

2) For the Lachcha Paratha :

• 2 cups whole wheat flour
• Water to make dough
• Salt to taste
• 1/2 cup ghee or oil

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Preparation

• 1) Mix half-teaspoon salt in watermelon rind and keep aside for fifteen minutes. Squeeze to remove excess water. Add besan (if you think that you will need more besan you can add more) half the red chili powder, haldi, ginger-garlic paste, and mix to make dough.
• Make ten to twelve koftas from the dough. Heat oil in a kadhai and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside. Drain and remove onto an absorbent paper.
• Peel and finely chop onions. Heat oil in a pan, add chopped onions and sauté until light golden brown. Add ginger-garlic paste, stir-fry briefly. Add turmeric powder, coriander powder, cumin powder and red chili powder. Continue to cook on medium heat for one minute, stirring continuously. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate. Add two cups of water and bring it to a boil.
• Add salt, reduce heat and simmer for five minutes. Now mix well the 1 tablespoon plain flour in 1/4 cup milk and add it to the gravy and stir so it gets incorporated in the gravy add salt and gently add the fried koftas and simmer for another three to four minutes.
• Sprinkle garam masala powder and when you serve gently blend the sour cream in the gravy and garnish with chopped cilantro. Phulkas, Tandoori roti, Paratha, or Naan goes really well with this. And rice too.
• 2) Coil the rolled circle into a spiral. Flour a rolling surface lightly and very gently roll out the spiral into a flat circle about 6" in diameter. Grease the top surface with the ghee-flour mix.
• Heat a flat pan on a medium flame. Fry each paratha, turning them often and fry till crisp and golden. Look at the pictures. Use a shortcut to make this paratha.