Watching Bade Ache Lagte hain, where Ram and Peehu repeatedly talks about eating Aloo Paratha, tempts me to prepare and eat them at least once before the serial gets over.
I know it's a lengthy process, but it's worth the time and energy..
Each time I want to cook/ prepare something, I make sure, I'm mentally prepared to spend the amount of time it actually requires.
It all starts by preparing the chapathi dough and this is how I made it.
2 large cups of wheat dough.
1 md cup of warm water.
1/2 tbspn of salt.
1 tbspn of ajwain.
2 tbspn of oil
Mix the dough with salt and ajwain. Sprinkle water little by little and start kneading the dough. Now add the oil and mix the dough completely.
For softer chapathis, knead the dough for full 5mins and leave it aside, while you prepare the aloo mix.
Aloo Mix:
Wash 3md sized aloos first and pressure cook then with little salt, turmeric and oil. Once it's cooked, remove the skin and smash the potatoes.
1/2 tspn salt
1 tspn oil
1 tspn ajwain
1 tspn red chilli pwdr
1 tspn coriander pwdr
1 tspn pepper pwdr
1 tbspn lemon juice
1 big chilli chopped
4-5 strands coriander leaves chopped
Mix all the above ingredients with smashed potatoes. This is now ready to be cooked.
Take a md sized chapathi dough. Roll it like a small but a thick chapathi, so that stuffing becomes easier. Now stuff a small portion of aloo mix and cover the aloo with the chapati dough.
Smear it with maida and start rolling the paratha mix. Maida will ensure that the dough does not stick to the rolling plate and make softer parathas.
We can cook these parathas either with butter or with regular cooking oil.
It tastes yummy with thick curd or can be eaten just like that.
No wonder Ram and Peehu enjoy eating it so much.
I know it's a lengthy process, but it's worth the time and energy..
Each time I want to cook/ prepare something, I make sure, I'm mentally prepared to spend the amount of time it actually requires.
It all starts by preparing the chapathi dough and this is how I made it.
2 large cups of wheat dough.
1 md cup of warm water.
1/2 tbspn of salt.
1 tbspn of ajwain.
2 tbspn of oil
Mix the dough with salt and ajwain. Sprinkle water little by little and start kneading the dough. Now add the oil and mix the dough completely.
For softer chapathis, knead the dough for full 5mins and leave it aside, while you prepare the aloo mix.
Aloo Mix:
Wash 3md sized aloos first and pressure cook then with little salt, turmeric and oil. Once it's cooked, remove the skin and smash the potatoes.
1/2 tspn salt
1 tspn oil
1 tspn ajwain
1 tspn red chilli pwdr
1 tspn coriander pwdr
1 tspn pepper pwdr
1 tbspn lemon juice
1 big chilli chopped
4-5 strands coriander leaves chopped
Mix all the above ingredients with smashed potatoes. This is now ready to be cooked.
Take a md sized chapathi dough. Roll it like a small but a thick chapathi, so that stuffing becomes easier. Now stuff a small portion of aloo mix and cover the aloo with the chapati dough.
Smear it with maida and start rolling the paratha mix. Maida will ensure that the dough does not stick to the rolling plate and make softer parathas.
We can cook these parathas either with butter or with regular cooking oil.
It tastes yummy with thick curd or can be eaten just like that.
No wonder Ram and Peehu enjoy eating it so much.
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