Aloo paratha, Masala Dahi, Baby onions
Paratha is a Indian flatbread,which is usually made with whole-wheat flour,fried in ghee.Parathas are often stuffed with vegetables like boiled potatoes, cauliflower, radish , etc.. Though North India is the origin of PARATHA,it soon became famous all over India.
I recently heard that the variations of PARATHA ‘Rotiprata’ and ‘Roticanai’are famous in Singapore,Malaysia respectively( The immigrants from India took paratha to Singapore and Malaysia).
Paratha when compared with daily ROTI is usually prepared as a special item or for special guests.
Types of PARATHA :
Aloo Paratha ( Stuffed with boiled potatoes)
Gobi paratha (Stuffed with boiled cauliflower)
Pudina Paratha (Using mint)
Paneer Paratha (Using cottage cheese)
.The list goes on…….
Parathas are generally eaten with curd,pickles.
Aloo Paratha :
This was our Friday dinner. I usually prepare aloo paratha in 2 ways,….one is mixng the dough by adding boiled potatoes to the whole wheat flour and the other one is stuffing the spiced potato mix . We both like stuffed aloo paratha though both versions are pleasant-tasting.
Whole-Wheat flour – 2 cups
Salt – 1 teaspoon
For stuffing :
Finely chopped onions – 2 table spoons
Finely chopped green chillies (as per your taste buds)
Garam masala (Depends on how spicy we want)
Coriander powder(I prefer fresh coriander leaves…though optional)
Salt to taste
Oil to fry
1.Add 1 teaspoon of salt to theflour, make a well in the center and add water (as required).Knead well to make soft dough.
Set aside for 30 min.
2.Remove the skin on the boiled potato andmash them nicely.
3.Add salt,garam masala, coriander powder,finely chopped onions,finely chopped green chillies (red chillie powder can also be added instead of green chillies. This time I added redchillie powder )
4.After adding mix them well. This is used for filling/stuffing
5.Take a small ball of dough and roll ,a thick roti about 4″ diameter.
6.Place a handful of filling at the center. Brings the ends to the center from 4 or 5 points.Overlap ends so they do not leave an opening. Press gently, dust with dry flour, and proceed to roll.
7.Heat the griddle , Place the paratha cook for one minute. Turn over and cook the other side for another minute.
8.Brush oil on the cooked Paratha and all around and shallow fry both sides over low heat until both sides are lightly toasted and golden brown.
9.Remove and serve hot with plain yoghurt or masala dahi.
I like the combination of hot hot aloo paratha with cool masala dahi.Hmmmm mouth watering…… =P~ ;;)
Masala Dahi :
Dry roast the jeera and black pepper separately and make them into fine powder( I do it separately). Add salt and these powders to curd (dahi) . Add them according to your taste.
I heard from one my friends that instead of normal salt if you add black salt then it is more palatable.