My First Post and Going the Paratha Way..

It is a Sunday and as is a ritual every Sunday, our family goes into this full cookout mode. By 10.30 in the morning, we – my parents and me are in deep discussions about what we should cook for lunch and dinner. As you would probably have realised by now, we are all food lovers but more than eating, we love cooking and feeding and entertaining people. As the discussion starts, we pull out book after book filled with recipes and enter into a full on-debate mode about the food. Depending on the selection of the dish, either of us start working on it…Most of the times, it would be my dad – who excels at making the rice dishes and vegetable dishes or me, where I experiment vegetable or a different cuisine for a change or maybe even dessert. Mom usually takes to enjoying the show and chipping in when the need arises. And so, thus begins our Sunday. Today has been one such day and my dad decided to rustle up Aloo parathas (Beware though that his food creations are never low cal). So, while I was thinking up a recipe to share in my first post, I decided to share his recipe with you all and give you a taste of Aloo Parathas – my dad’s style. I wasn’t well equipped to take drool-worthy pictures but then again, its food from the heart and am pretty sure it will strike a chord with people who love home-cooked food. One more thing – do not scrimp on the butter or ghee because as we both believe – oodles of butter make things taste realllllyyyy good! Aloo Paratha – My Dad’s Style Outer covering: 11/2 cup Wheat flour Water 2 tablespoons vegetable oil Salt as per taste Stuffing: 2 Boiled Potatoes 1 Onion finely chopped 1 tomato finely chopped 2 Green chillies – finely chopped ½ cup coriander leaves – chopped 1 teaspoon turmeric powder 1 teaspoon roasted cumin powder 1 teaspoon coriander seed powder ½ teaspoon – cumin seeds ½ teaspoon – Green mango powder [Aamchur] 2 tablespoons – vegetable oil Salt as per taste METHOD For the Dough

Add the oil to the flour and mix well. Add salt as per taste.
Bind the dough using water to a medium consistency (like a bread).
Let the dough rest for ½ hour.
Divide the dough to make medium sized balls. You should be able to get about 4-5 from this mix.

For the Stuffing:

Heat the Oil in a pan.
Add the cumin seeds and sauté for a while until the aroma releases.
Add the onions, chopped green chillies and ginger and sauté again till the onions are a bit browned.
Once done, add the tomatoes and sauté again till a bit done.
Add the chilli powder, turmeric powder, roasted cumin powder and coriander powder.
Mix and sauté well again till the spices are all absorbed and the spice paste looks well-cooked.
Add in the boiled potatoes and mass the mixture while stirring on the stove. Let the flavours mix in.
Add in the chopped coriander and season with salt.
Add the Green Mango Powder.
Mix for a couple of minutes until well-done and take off the stove and let cool.

Finishing

Roll out the dough ball till about 2 inches in diameter.
Take 2-3 tablespoons of the stuffing mixture and fill it in the centre of the rolled dough
Round up the edges of the circle and join them to make a parcel.
Press again and roll out the stuffed dough to make a round paratha about 4 inches in size. If you try to roll them thinner, the dough may tear.
Heat 1 teaspoon of butter in a frying pan and let it heat a bit. Roast the paratha in the butter/Ghee well on both sides.
Serve with Yoghurt and a mixed salad.

My special instruction: While I have mentioned fixed quantities of the spice ingredients, I always recommend going by the taste feel and instinct. After all, nothing works as best as the human senses. Well..thats all for this week. Keep creating and enjoy eating!