Recipe for Aloo Paratha (Potato Stuffed Indian Bread)

Aloo Paratha really doesn't need an introduction to any Indian cuisine lover.Parathas are whole-wheat Indian flat bread. Parathas can be made plain or stuffed with many different fillings. This recipe uses the most popular filling - Potatoes. Aloo Parathas are perfect for a weekend breakfast or brunch.This is an authentic Indian Breakfast.I learnt this from my Aunt who is from Punjab who is an expert in making them..It might be a time consuming process but really is worth it...It can be relished with no special side dish,Only Tomato ketchup and curd is enough to relish this aloo paratha..

Ingredients:

For the filling:
1 Medium sized potato- peeled,boiled and mashed
1 Small sized onion, finely chopped
1-2 strands Cilantro, finely chopped
1/2 tsp Chaat Masala
1/4 tsp Chili powder
Salt as per taste

Dough:
1 cup whole-wheat flour
1/2 cup water (Use more as needed) Pinch of salt

Also needed:
1/4 cup whole-wheat flour for rolling
Oil to cook

Directions:
Knead the wheat flour with a teaspoon of oil and required quantity of water to form a dough.Using warm water while kneading gives soft parathas.Leave the dough for half an hour..

Mix the mashed potato with the garam masala,salt and cilantro and divide them into equal sized balls..The balls should be of the size of a lemon.Now divide the dough into equal quantities and make them into small balls Now roll out each ball of the dough into circles of about 7 to 8 inches diameter using a rolling pin.

Place each potato mixture ball over the rolled out dough Bring the edges of the dough to the center to form a dumpling.Press it at the center to seal the dough such that the filling does not come out With the help of a rolling pin carefully roll out the dough to about 7 to 8 inches diameter.You can use extra flour on the rolling surface so that the dough does not stick to it

In a tawa, add a teaspoon of ghee and place this rolled out dough-potato mixture. Let it cook for a minute..Then flip it on to the other side and spray some ghee. Let it cook for a minute.It will turn to a brownish colour Aloo paratha is now ready to be served.

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Wonderful Vegetable Kurma

Today’s dish is a treat to all those who love their veggies, its vegetable kurma. This kurma is very mild yet flavorful mughlai dish. Kurma is traditionally made with meat or vegetables in a creamy yogurt sauce

Ingredients:
2 potatoes -cut in cubs
1cup cauliflower
1 cup green beans -cut in one inch pieces
1 cup fresh peas
1 cup carrots-cut in pieces
1 large tomato
2 onions finely chopped length wise
1 cup mint leaves
1 cup coriander leaves
3-4 green chilies
1 tbs ginger garlic paste
1 cup yogurt well beaten
1-2 tbs red chili pwd
½ tbs turmeric pwd
Salt to taste

Whole garam masala i.e
4 green cardamoms
3 cloves
1 cinnamon stick
2 bay leaves

Ingredients to grind:
3-4 tbs of poppy seeds
½ cup coconut
Grind those two ingredients together and keep it aside.

Procedure:
Take a heavy pan add oil and when the oil is hot enough add the whole garam masalas sauté for few minutes, then add the chopped onions ns green chilies .When the onions turn transparent add ginger garlic paste, fry till it turns brown. Add the mint leaves and sauté for few seconds and add the veggies (u can boil the veggies and add) and mix well. Add turmeric pwd, chili pwd and salt.
Cover it with a lid and let it cook for few minutes. Add the grinded mixture and chopped tomatoes, add a cup of water and let it cook in a low flame. When the oil starts oozing, turn off the stove and add the yoghurt and mix well. Garnish it with chopped coriander. Serve hot with chapathi, naan of rice.

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