Skip to main content

Aaloo Paratha

Ingredients
For Paratha
  • Atta (Wheat flour) - 2 cups
  • Salt - as required
  • Hot water - as required
  • Oil / Curd - 2 tbsp
For Filling
  • Potato - 2 nos:
  • Onion - 1 (chopped)
  • Ginger - 1 small piece (chopped)
  • Coriander leaves - handful (chopped)
  • Curry leaves - handful (chopped)
  • Mustard seeds - 1/2 tsp
  • Oil - 2 tbsp
  • Salt - as required
  • Butter - 2 tbsp
Preparation Method
  1. Mix Atta, Salt and Oil / Curd and make the dough by adding hot water.
  2. Keep the dough aside for 30-45mins:
  3. For filling, boil potatoes and remove the skin and then mash the potatoes.
  4. In a non-stick pan, bring oil to heat and splutter the mustard seeds.
  5. Add chopped onion and ginger and cook for 5mins: in medium flame.
  6. Add coriander leaves, curry leaves and mashed potatoes and mix well and cook for another 2-3mins: in medium flame.
  7. Add salt to taste and mix well.
  8. Remove from flame and let the filling to cool down.
  9. Divide the dough into lemon size portions.
  10. Take each portion and roll it to small circles.
  11. Take one spoon full of filling and place on the center of the dough circle.
  12. Seal the filling from all the sides and make a ball.
  13. Press down each stuffed balls gently and roll the parathas.
  14. Roast paratha in a hot tawa by turning in between.
  15. Apply  some butter on the paratha and remove from tawa.
  16. Aaloo paratha is ready to be served with curd and pickle.
Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more