Parathas

Aaloo Paratha:

One of my favourite dishes. Hope you will love it too:)



















































Ingredients:

For the stuffing:

• 6 to 7 potatoes boiled and mashed
• 1 bunch cilantro finely chopped
• 1/2 bunch mint leaves finely chopped
• 1/4 th tsp mustard seeds
• 1/2 tsp turmeric powder
• 8 to 9 green chillies finely chopped
• 1 tsp coriander powder
• 2 tsp oil
• salt, sugar and lemon juice to taste

Heat oil in a pan. Add the mustard seeds and let them splutter, then add green chillies, potatoes, turmeric powder, coriander powder, salt, sugar and lemon juice and mix them well. Keep the heat on till the mixture is heated through.

Once the mixture cools down add in the coriander and mint leaves and mix well.


For the dough:
3 cups plain flour
salt to taste
water



Knead a medium soft dough using flour, salt and water and keep aside for 15 minutes. Then divide it into 8 to 10 equal sized balls.


To make the parathas:

Place the balls onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter).Place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.Flatten again with a rolling pin and roll till it is approximately 6-8" in diameter.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side. Apply melted butter or oil on the cooked surface. Also spoon melted butter or oil all around and shallow fry both sides over low heat until golden brown.Remove and serve hot with yogurt.

Parathas

Kheema Paratha: (Spicy minced meat paratha)

Ingredients:

For the stuffing:-

• 250 gm kheema (minced meat)


• 2 tsp oil


• half tsp ginger paste


• half tsp garlic paste


• half tsp coriander powder


• 1/4th tsp cumin powder


• 1 tsp red chili powder


• 1/4th tsp turmeric powder


• one small finely chopped onion


• garam masala powder


• salt to taste


• 5 to 6 green chillies


• half cup mint leaves


• half cup coriander leaves

Heat the oil, put ginger and garlic paste and fry for 30 seconds and then put kheema, turmeric powder and salt and dry cook till done. Then add all the powders and cook for further 2 or 3 minutes and remove from flame. Make sure the mixture is dry otherwise make it dry by cooking it on high flame for 2 or 3 more minutes. Let the mixture cool completely and then add onions, green chillies, chopped mint leaves and coriander leaves. Toss the mixture and keep aside.

For the dough:

• 3 cups plain flour


• salt to taste


• water

Knead a medium soft dough using flour, salt and water and keep aside for 15 minutes. Then divide it into 8 to 10 equal sized balls.

To make the parathas:

Place the balls onto a lightly floured surface and flatten with a rolling pin into a round disc (approximately 4" in diameter).
Place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin and roll till it is approximately 6-8" in diameter.

Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side. Apply melted butter or oil on the cooked surface. Also spoon melted butter or oil all around and shallow fry both sides over low heat until golden brown.
Remove and serve hot with yogurt.