Saturday, 12 May 2012

45. aloo paratha

potatoes are kaka's favourite

My kaka (uncle) loves potatoes, be it in the form of shaak, baked, fried, or as aloo parathas or bateta vada. As long as potatoes are the main ingredient. I don't blame him. Potato is such a versatile vegetable that many dishes can be created from it. I know most of you know how to make aloo parathas or potato stuffed parathas. However, have you ever noticed how you either get left with some stuffing or the dough? After so many years of cooking experience, I still get left with a tablespoon or so of either. It sits in the fridge till one day it says hello to the dustbin. Not any more because I actually measured out all the ingredients the last time I made the parathas.My aloo parathas cannot beat the ones we had on a cold crispy early morning on our way to Vrindavan a few years ago. Hot extra sweet tea, dahi, and aloo paratha dripping in ghee. Yummy!



ALOO PARATHA
 Makes 8 parathas

For the paratha dough :
2½ cups of wholemeal flour (atta)
½ tsp salt
½ tsp turmeric powder
4 tbsps oil
1 cup water

For the stuffing :
1½ cups mashed potato
2 tsps sugar
1 tsp salt
1tsp chilli paste
1 tsp ginger paste
 ¼ tsp each of red chilli powder, cinnamon powder, clove powder
½ cup finely chopped onion
½ cup of chopped fresh coriander or fenugreek leaves(methi) 
1 tsp lemon juice

For tempering :
1 tbsp oil
½ tsp mustard seeds
¼ tsp carom seeds (ajmo, ajwain)
1 tbsp sesame seeds
pinch of asafoetida (hing)

oil for shallow frying
extra flour for rolling

Preparation of the dough :

  1. Add oil, salt and turmeric powder to the flour. Mix well.
  2. Add the water and knead into a soft dough.  
  3. Cover the dough and let it rest for at least half an hour.
Preparation of the stuffing :
  1. To the mashed potatoes add all the ingredients of the stuffing and mix well.
  2. For tempering, heat oil in a small pan. When it is hot add the mustard , sesame and carom seeds. Add the asafoetida and immediately pour it over the stuffing. Mix the stuffing well.
  3. Divide the stuffing into 8 parts and make balls.
Making the parathas :
  1. Divide the dough into 8 parts.
  2. Roll each piece into a ball. If the dough is sticky, oil your palms.
  3. Heat a frying pan or tawa over medium heat.
  4. Using your thumbs and fingers, make a cup shape out of the dough piece.
  5. Place one ball of the stuffing in it. Cover up with the dough and press the edges together in the middle.
  6. Roll into a bit of flour and roll out the stuffed dough into a paratha, gently.
  7. Place the paratha on the hot tawa and let it cook on both sides. 
  8. Smear oil on one side and cook till brown specks appear. Flip the paratha and repeat the procedure.
  9. Repeat steps 5 to 8 with the remaining dough and stuffing.
  10. Serve hot with a blob of butter, pickle and yogurt.

Tips :
  • Can make ahead. Just cook the parathas on both sides without the oil. Just before serving, smear with oil and cook both sides.
  • Nami usually makes them using potatoes as well as paneer. You can use 1 cup mashed potatoes and ½ cup grated paneer.
  • Use the nice powdery potatoes and not the sticky ones. In Kenya, the best potatoes for this recipe are the Meru potatoes.
  • When using potatoes in India, soak them in water for an hour or so before boiling them. This will make them a bit flaky and not sticky.
  • Leaving the kneaded dough for at least an hour makes it more gluteny and easier to work with for any kind of stuffed parathas.

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Saturday, 12 May 2012

45. aloo paratha

potatoes are kaka's favourite

My kaka (uncle) loves potatoes, be it in the form of shaak, baked, fried, or as aloo parathas or bateta vada. As long as potatoes are the main ingredient. I don't blame him. Potato is such a versatile vegetable that many dishes can be created from it. I know most of you know how to make aloo parathas or potato stuffed parathas. However, have you ever noticed how you either get left with some stuffing or the dough? After so many years of cooking experience, I still get left with a tablespoon or so of either. It sits in the fridge till one day it says hello to the dustbin. Not any more because I actually measured out all the ingredients the last time I made the parathas.My aloo parathas cannot beat the ones we had on a cold crispy early morning on our way to Vrindavan a few years ago. Hot extra sweet tea, dahi, and aloo paratha dripping in ghee. Yummy!



ALOO PARATHA
 Makes 8 parathas

For the paratha dough :
2½ cups of wholemeal flour (atta)
½ tsp salt
½ tsp turmeric powder
4 tbsps oil
1 cup water

For the stuffing :
1½ cups mashed potato
2 tsps sugar
1 tsp salt
1tsp chilli paste
1 tsp ginger paste
 ¼ tsp each of red chilli powder, cinnamon powder, clove powder
½ cup finely chopped onion
½ cup of chopped fresh coriander or fenugreek leaves(methi) 
1 tsp lemon juice

For tempering :
1 tbsp oil
½ tsp mustard seeds
¼ tsp carom seeds (ajmo, ajwain)
1 tbsp sesame seeds
pinch of asafoetida (hing)

oil for shallow frying
extra flour for rolling

Preparation of the dough :

  1. Add oil, salt and turmeric powder to the flour. Mix well.
  2. Add the water and knead into a soft dough.  
  3. Cover the dough and let it rest for at least half an hour.
Preparation of the stuffing :
  1. To the mashed potatoes add all the ingredients of the stuffing and mix well.
  2. For tempering, heat oil in a small pan. When it is hot add the mustard , sesame and carom seeds. Add the asafoetida and immediately pour it over the stuffing. Mix the stuffing well.
  3. Divide the stuffing into 8 parts and make balls.
Making the parathas :
  1. Divide the dough into 8 parts.
  2. Roll each piece into a ball. If the dough is sticky, oil your palms.
  3. Heat a frying pan or tawa over medium heat.
  4. Using your thumbs and fingers, make a cup shape out of the dough piece.
  5. Place one ball of the stuffing in it. Cover up with the dough and press the edges together in the middle.
  6. Roll into a bit of flour and roll out the stuffed dough into a paratha, gently.
  7. Place the paratha on the hot tawa and let it cook on both sides. 
  8. Smear oil on one side and cook till brown specks appear. Flip the paratha and repeat the procedure.
  9. Repeat steps 5 to 8 with the remaining dough and stuffing.
  10. Serve hot with a blob of butter, pickle and yogurt.

Tips :
  • Can make ahead. Just cook the parathas on both sides without the oil. Just before serving, smear with oil and cook both sides.
  • Nami usually makes them using potatoes as well as paneer. You can use 1 cup mashed potatoes and ½ cup grated paneer.
  • Use the nice powdery potatoes and not the sticky ones. In Kenya, the best potatoes for this recipe are the Meru potatoes.
  • When using potatoes in India, soak them in water for an hour or so before boiling them. This will make them a bit flaky and not sticky.
  • Leaving the kneaded dough for at least an hour makes it more gluteny and easier to work with for any kind of stuffed parathas.
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Thank you for stopping by. Your comments are valuable to me.