Category: Rotis / Breads

Hot steaming aloo Parathas with a dollop of butter and homemade curd or raita are simply divine!!!

Ingredients :

• 6 potatoes pressure cooked and mashed
• 3 onions finely chopped
• 10 green chillies
• 2 inch piece ginger
• Coriander leaves
• Juice of half a lemon
• 500 gms wheat flour
• 2 tbsps oil for the dough
• 4 tbsps oil for seasoning
• 300ml water
• Salt

Method :
Take 300ml water in a bowl. Add a tsp of salt. Add the wheat flour and make a dough. Add the oil and knead the dough well. Keep aside.
Crush the green chillies and ginger to a coarse paste. Heat 4 tbsps oil. Add a tsp of mustard. After it crackles add the chopped onions and the crushed ginger and green chillies. Add salt. Roast till the onions are transparent. Add the mashed potatoes, coriander leaves and lemon juice. Mix and heat well. Keep aside.When the potato mixture has cooled down make 24 balls from it. Make 24 balls of the wheat flour dough too. Take a ball. Roll it into a a small puri/disc and place the potato mixture over it. Cover from all sides. Dust with wheat flour and roll out into a paratha which is neither too thick nor thin. Heat a skillet. Drizzle with ghee or oil. Roast the paratha. Flip, drizzle with oil or ghee and roast on the other side too. Serve hot with onion raita and pickle.

Copyright © 2017. All rights reserved.

A change from the usual lunch today. Made spicy pooris which are dunked into coffee and eaten. A speciality of the Konkani community , one can go on eating.

Ingredients :

• 250 gms wheat flour
• 8 green chillies
• 6 tsps sugar
• 1 heaped tsp salt
• 5 sprigs curry leaves chopped
• Rajma sized piece of hing
• 2 tsps oil

Method :
Grind the green chillies, hing, sugar and salt to a smooth paste. Remove the adhering paste with water and pour into a bowl. Add the chopped curry leaves and the wheat flour. Add water n bind a very hard dough. Add the oil and knead well. Make 20 balls. Roll out. Deep fry to a golden brown.

Note : these pooris are not accompanied by a bhaji or subzi.

Copyright © 2017. All rights reserved.

Parathas are essentially Punjabi, and the addition of various vegetables or leaves enhances its taste. Accompanied by a raita or plain yoghurt it is relished with a pickle and raw onions too. Posting a Methi Paratha here along with a Boondi raita. ❤️

Ingredients:

• 1 bunch methi leaves
• 1/2 kg wheat flour ( 2 Pav)
• 7 tbsps besan
• 4 tsps oil
• 8 green chillies
• 5 cloves garlic
• 2 inch piece ginger
• 2 tsp til
• 1 level tsp ajwain
• 1 tsp chilly powder
• 3 tsps dhania powder
• 1 tsp jeera powder
• 5 tsps sugar
• Coriander leaves
• Salt.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl n add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til n ajwain n the oil. Add d besan n wheat flour. Bind a dough as soft as for chapati. Roll out n roast wd refined oil on a medium flame till done.

Makes 25 parathas.

Boondi Raita

• One bowl curd
• Chilly powder,
• jeera and pepper powder
• Chaat Masala
• Salt
• Sugar
• Boondi
• Coriander leaves chopped fine.

Churn the curd/yoghurt. Mix all the above mentioned ingredients as per taste and requirement.