I was just going through my old posts and realized that I was idle for a few months. The truth is that I did not cook much those days. Summer days, huh! Who would cook in the hot kitchen when the hot world beckons for trips? ;) Well, let me try and make up for all that with a few posts in the coming days.
The climate has started changing and it's all so cold outside these days. And this is the best time to cook. I love to don the apron and experiment. And yesterday night, it was Aloo Paratha time. In the past, whenever I planned to make this, hubby used to say that he has never liked the taste and asked me not to make them. Which means, I have not made it since wedding until yesterday, that is. I decided to make it and give it to him and see what he says. And voila, after finishing off the plate and asking for an extra one, he asked me to make the same thing the next day :) Hooray, operation success. Now I can add another one of my favorites to our menu!
Ingredients:
Chapati Dough (made by mixing wheat flour, water and salt)
For the filling:
Potato - 2 large - boiled, peeled and mashed
Onion - half of a medum sized one, very finely chopped
Green Chilly - I added just one as the ones I get here are very hot, adjust according to your taste(finely chopped again)
Coriander leaves - 3-4 tbsp, chopped
Salt - as per taste
Mix all the ingredients under 'for the filling' really well. I used my hands for this as it's much easier that way than using a masher(or so I feel)
And now for the best part, making parathas:
Make dough balls a little bigger than what you usually make for chapatis, and make an equal number of potato filling balls of same size. Making these balls in advance makes it easier to make parathas simultaneously while rolling them out.
And now, roll out a chapati of a 5-inch diameter, put the filling inside and cover well from all sides.
Roll the ball in dough, and dont forget to get the sides rolled too. This will make sure that the paratha will not stick to the rolling pan or the surface on which you do this.
Now with the closed side up, roll the parathas by moving it around. Don't turn it around. You have to keep a monitoring eye on the top to make sure that the filling does not come out.
Roll as much as you can(with practice, you can make very thin parathas, but don't get over ambitious the first time like I did!)
Now put that on to a hot pan and cook. Once the first side is half done, turn it around and apply ghee/oil on the golden brown side. After a minute or so, turn over again and apply ghee/oil on the other side too. Once both sides are oiled, and cooked, you are good to go. Since this process takes some time, you can actually roll out the next paratha in the meantime.
Parathas tastes best with pickle and thick curd.
Let me know if you happen to try this out :)
The climate has started changing and it's all so cold outside these days. And this is the best time to cook. I love to don the apron and experiment. And yesterday night, it was Aloo Paratha time. In the past, whenever I planned to make this, hubby used to say that he has never liked the taste and asked me not to make them. Which means, I have not made it since wedding until yesterday, that is. I decided to make it and give it to him and see what he says. And voila, after finishing off the plate and asking for an extra one, he asked me to make the same thing the next day :) Hooray, operation success. Now I can add another one of my favorites to our menu!
Ingredients:
Chapati Dough (made by mixing wheat flour, water and salt)
For the filling:
Potato - 2 large - boiled, peeled and mashed
Onion - half of a medum sized one, very finely chopped
Green Chilly - I added just one as the ones I get here are very hot, adjust according to your taste(finely chopped again)
Coriander leaves - 3-4 tbsp, chopped
Salt - as per taste
Mix all the ingredients under 'for the filling' really well. I used my hands for this as it's much easier that way than using a masher(or so I feel)
And now for the best part, making parathas:
Make dough balls a little bigger than what you usually make for chapatis, and make an equal number of potato filling balls of same size. Making these balls in advance makes it easier to make parathas simultaneously while rolling them out.
And now, roll out a chapati of a 5-inch diameter, put the filling inside and cover well from all sides.
Roll the ball in dough, and dont forget to get the sides rolled too. This will make sure that the paratha will not stick to the rolling pan or the surface on which you do this.
Now with the closed side up, roll the parathas by moving it around. Don't turn it around. You have to keep a monitoring eye on the top to make sure that the filling does not come out.
Roll as much as you can(with practice, you can make very thin parathas, but don't get over ambitious the first time like I did!)
Now put that on to a hot pan and cook. Once the first side is half done, turn it around and apply ghee/oil on the golden brown side. After a minute or so, turn over again and apply ghee/oil on the other side too. Once both sides are oiled, and cooked, you are good to go. Since this process takes some time, you can actually roll out the next paratha in the meantime.
Parathas tastes best with pickle and thick curd.
Let me know if you happen to try this out :)
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