This week on Food Of Interest [FOI] I will be adding vegetarian recipes from cuisines from various parts of the world. The list is of course to start with, Indian, followed by Italian, Spanish, Mexican, South African, Austrian, American and last but not least Chinese. The dishes themselves will be revealed over the next week. It is all about fresh vegetarian cooking. Fresh produce all over the world is treated with immense respect in their local cuisines. Tasty food, a few famous dishes and a few unheard of dishes but all about vegetables and fruits and fresh produce that is eaten and celebrated world over. To begin, a very famous Indian recipe which celebrates potato and wheat, aloo paratha. This paratha is everybody’s favourite and is very filling. So here is Dish 1 part of World Cuisine Series – Aloo paratha! A super Sunday morning breakfast/brunch.
Aloo Paratha | Aloo ke Parathe | How to make aloo paratha?
Prep time
Cook time
Total time
Filling and favourite aloo ke parathe
Author: Vindhya Desai
Recipe type: Breakfast, Brunch
Cuisine: Indian
Serves: 10-12 parathas
Ingredients
For Filling:
- 2 boiled medium sized potatoes
- 1 finely chopped onion
- 1 finely chopped green chilli
- 1" grated ginger
- 2 grated cloves of garlic
- 1 Tsp garam masala
- Salt to taste
- ¼ Cup finely chopped coriander
For Dough:
- 2 Cups whole wheat flour/chakki atta
- A big pinch of salt
- 2 Tbsp oil
- Water to knead the dough
- Oil for roasting parathas
- Extra whole wheat flour for dusting while rolling parathas
To Serve (suggestions):
- Chilli pickle
- Sweet chutney or tamarind gojju
- Yogurt/Curd
- Butter
Method
- Boil potatoes with their skins on till soft. Pressure cook for 3-4 whistles. Once they are cool, peel their skins off and add them in a mixing bowl
- With a potato masher or fork mash them till there are no potato lumps
- To this add finely chopped onions
- Add finely chopped green chilli
- Add grated ginger and garlic. Mix
- Add salt to taste and mix
- Add garam masala and mix well
- Add chopped coriander and mix well
- Gather all filling and wrap it in cling wrap and set aside
- Make chapathi like soft dough with atta, oil, salt and warm water. Cover and set aside
- Make small pedha sized rounds out of the atta dough
- Take one round ball, press it and roll out into a thick poori sized round (3.5")
- Place a small round pinched off the filling mixture and place in the centre of the rolled out disk
- Cup it in your hand and start gathering the ends together
- Bring all ends together and make a round, Flatten it
- Repeat for all of the atta and filling
- To roll out a paratha, use soft hands and start rolling out into a round till you start seeing the filling in places. I like medium thick parathas, very thick parathas are not my cup of tea but people do prefer them
- Lift up carefully, start roasting on a hot tawa/skillet. Apply oil on each side
- Roast till golden spots appear on the parathas. Repeat for all parathas
- Serve hot, serve with yogurt, pickles and tamarind gojju. Do not forget to add a blob of butter on top
Notes
Use ginger-garlic paste if you want, I like to use freshly grated ginger and garlic as it creates no mess and is always fresh
Make filling and dough and let them rest for sometime wrapped in cling wrap for a while
Add amchur powder (dried mango powder) if you want to the filling mixture
Never boil potatoes by removing skin when making aloo paratha, boil them with thier skins on and then peel off when cooled. This way you will not end up with a sticky filling which will be difficult to roll out into parathas later on
If you have leftover filling, make tikkis and roast them with oil and serve with ketchup
Make filling and dough and let them rest for sometime wrapped in cling wrap for a while
Add amchur powder (dried mango powder) if you want to the filling mixture
Never boil potatoes by removing skin when making aloo paratha, boil them with thier skins on and then peel off when cooled. This way you will not end up with a sticky filling which will be difficult to roll out into parathas later on
If you have leftover filling, make tikkis and roast them with oil and serve with ketchup
3.5.3208
Stepwise:
Boil potatoes with their skins on till soft. Pressure cook for 3-4 whistles. Once they are cool, peel their skins off and add them in a mixing bowl
With a potato masher or fork mash them till there are no potato lumps
To this add finely chopped onions
Add finely chopped green chilli
Add grated ginger and garlic. Mix
Add salt to taste and mix
Add garam masala and mix well
Add chopped coriander and mix well
Gather all filling and wrap it in cling wrap and set aside
Make chapathi like soft dough with atta, oil, salt and warm water. Cover and set aside
Make small pedha sized rounds out of the atta dough
Take one round ball, press it and roll out into a thick poori sized round (3.5")
Place a small round pinched off the filling mixture and place in the centre of the rolled out disk
Cup it in your hand and start gathering the ends together
Bring all ends together and make a round, Flatten it
Repeat for all of the atta and filling
To roll out a paratha, use soft hands and start rolling out into a round till you start seeing the filling in places. I like medium thick parathas, very thick parathas are not my cup of tea but people do prefer them
Lift up carefully, start roasting on a hot tawa/skillet. Apply oil on each side
Roast till golden spots appear on the parathas. Repeat for all parathas
Serve hot, serve with yogurt, pickles and tamarind gojju. Do not forget to add a blob of butter on top
