Name: BHARWAAN PARWAL
Cook time: 120 min
Total time: 120 min
Yield: 16 servings
Cuisine: Mughlai
Ingredients: 16 no Parwal (medium) (Wash, peel, core lengthwise leaving 1/4" walls to form tubes); To deep fry Cooking oil; 100 gm Channa Daal (Pick, wash, soak in water for 3 hours, then drain); 0.5 tspn Turmeric Powder (For filling); 25 gm Clarified Butter (For filling); 1 gm Cumin seeds; 30 gm Onions (Chopped); 4 no Green Chillies; 15 gm Coriander (Chopped); 30 gm Cheese; 6 gm Mango Powder; 3 gm Black Pepper Powder; To taste Salt (For filling); 25 gm Clarified Butter (For gravy); 45 gm Onions; 15 gm Ginger Paste; 5 gm Garlic Paste; 100 gm Yoghurt; 15 gm Coriander Powder; 3 gm Kashmiri Deghi Mirch Powder; 2 tbsp Turmeric Powder (For gravy); 250 gm Fresh Tomato Puree; 600 ml Clear Vegetable Stock; To taste Salt (For gravy); 1 drop Arq Gulaab

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BHARWAAN PARWAL — Formulation & Method | CuliNect