Potato (Aloo) Parantha
This recipe goes to my darling son and to Tried and Tested: Hooked on Heat event guest hosted by Kits Chow. My recipe is very similar to Meena’s (of HoH ) Potato Parantha recipe, except I use fennel seeds and ginger-garlic paste instead of cilantro, green chilies and onions. I am also sending this to BSI:Potatos hosted by Chez What? .
Ingredients:
2 cups wheat flour
5-6 potatoes, boiled and mashed
1 tbsp ginger garlic paste (optional)
1 tsp carom seeds (ajwain)
1 tsp turmeric
1 tsp fennel seeds
1 tsp chili powder
Salt to taste
Sprinkle the wheat flour with carom seeds, add a tsp of oil and with some water knead into soft dough. Divide dough into golf sized balls and keep aside.
Mix salt and chili powder in the mashed potatoes.
Heat a tbsp of oil in the karahi and add turmeric and fennel seeds. As they start to crackle, add the ginger garlic paste. Let it cook for a few minutes. Add the mashed potatoes and mix well. Cook for a few minutes and turn off the heat.
Roll out each dough ball into a small circle and place 1 tbsp of potato mix in the centre. Bring up the edges and press together to form a ball. Make sure the edges are sealed tight.
Flatten the ball with your hands, dredge it in some dry flour and roll out to desired thickness. In the world of paranthas THICK = SOFT and THIN = CRISP.On a hot gridle or tava, fry the rolled out paranthas with oil or ghee or both. Serve hot with pickle and a heaping bowl of yogurt.
Ingredients:
2 cups wheat flour
5-6 potatoes, boiled and mashed
1 tbsp ginger garlic paste (optional)
1 tsp carom seeds (ajwain)
1 tsp turmeric
1 tsp fennel seeds
1 tsp chili powder
Salt to taste
Sprinkle the wheat flour with carom seeds, add a tsp of oil and with some water knead into soft dough. Divide dough into golf sized balls and keep aside.
Mix salt and chili powder in the mashed potatoes.
Heat a tbsp of oil in the karahi and add turmeric and fennel seeds. As they start to crackle, add the ginger garlic paste. Let it cook for a few minutes. Add the mashed potatoes and mix well. Cook for a few minutes and turn off the heat.
Roll out each dough ball into a small circle and place 1 tbsp of potato mix in the centre. Bring up the edges and press together to form a ball. Make sure the edges are sealed tight.
Flatten the ball with your hands, dredge it in some dry flour and roll out to desired thickness. In the world of paranthas THICK = SOFT and THIN = CRISP.On a hot gridle or tava, fry the rolled out paranthas with oil or ghee or both. Serve hot with pickle and a heaping bowl of yogurt.
no wonder he likes them so much -- they sound really yummy!
ReplyDeleteWhat a classic dish this is, Jaya. I am not surprised your son got hooked on to them early-- aloo parathas are kind of addictive. And yours look totally yummy, especially with the ajwain and fennel.
ReplyDeleteThe first time I made parathas it took me hours. I learned to make them much quicker, with practice, but it's something Desi will never let me forget :)
Alicia not to toot my own horn but they are really yummy and you are welcome to come over with Erin to try them.
ReplyDeleteVaishali, the first time I made them it was a disaster too. But a hungry kid will make you work miracles. :)
yes I have your submission -thanks so much.great entry
ReplyDelete