Friday, January 4, 2008


aloo-paratha-recipe 

Hello everybody! Hope you had a great start in this year 2008 Smile.
          Here is the way I made aloo paratha today..And I know all of you know very well to make this one,yet for my future reference and those who don't know before…, I am posting this one!

For me Aloo paratha means it has to be thin and soft, with the stuffing blended well with the dough. This is the way I learnt from my friend (Sangeeta) and I always make this way. For all stuffed parathas, the key is to have the dough and stuffing in same consistency. If the dough is very tight and tough, the stuffing will ooze out. And even if the stuffing is gooey or watery, the paratha will become sticky and hard to roll.

Aloo Paratha recipe

Indian Breakfast/ Dinner
Prep Time: 15 mins    |  Cook time: 5 mins per paratha    Makes: 6

Ingredients


Wheat flour  1 cup 
Oil (optional)  1 tsp- 1 tblsp 
Salt &  warm water/milk  As needed 


Knead dough to a non-sticky consistency similar to  how we prepare for chapattis and keep for some 15 - 30 minutes.

For stuffing

Boiled and mashed potatoes 3 large
Coriander leaves 2-3 tblsp
Green chilies 4-5 nos.
Ajwain/Omam 1/2 tsp
Salt as needed

Method

  1. Make equal sized balls out of the dough and the stuffing.
  2. DSC_1499DSC_1501
  3. Roll the dough ball to a thick,palm sized circle.
  4. Keep the stuffing in the middle and cover it from all sides towards the middle and press to a patty.
  5. Dust the platform with flour and roll as thin as possible so that the dough covers the stuffing as a thin layer.  refer the video for help.
  6. Heat tawa and cook the parathas both sides in medium low flame,add oil as needed,till golden brown spots appear. If needed, press the parathas gently with the spatula to ensure even cooking.

Smear with butter or ghee both sides if desired. Serve with pickle or Dahi. Want something different?  Try the below recipe as side dish.

aloo-paratha-recipe-1

Video: How to roll stuffed paratha


Tip : Roll and cook side by side the parathas. Do not roll and keep as it may become sticky or soggy.

Side-dish-for-Paratha

   This is very simple to make and it can be a good side dish for aloo,methi parathas! Also I would recommend this chutney because,the garlic in this chutney nullifies/neutralizes the gastric properties of aloo,so good for health chutney Winking smile. This is a treat for garlic flavour loving people and perfect for all sort of parathas/stuffed and plain. Try this,you will be amazed!

Aloo Paratha Side dish Tomato garlic recipe

Ingredients

Tomato 2 big (ripe)
Garlic 10 – 12 flakes
Salt as needed
Sesame oil 1/8 Cup + 2 tblsp

Method

  1. Chop the tomatoes roughly, peel and Crush the garlic little.Grind the tomatoes in a mixer to a smooth paste without adding water.and then add this to the ground tomato and again run 2-3 times (use Juice/inch option),taking care to not to grind it smooth..Garlic should be visible as little little bits.
  2. DSC_4233DSC_4234DSC_4238
  3. Heat the gingelly oil(nallennai),preferably in a flat broad pan...really really hot,till it fumes.Add the ground mixture and stir well. Let it boil only for a minute and by this time the colour would have changed and the oil should have separated.
  4. DSC_4240DSC_4242DSC_4243
  5. Put off the stove and transfer to the serving bowl!
Notes
  • Don't substitute sesame oil with any other oil..
  • Don’t reduce the oil amount,be generous,sesame oil is only good for your health.
  • It also suppress the garlic flavour’s raw smell and makes it smell balanced .
  • Don’t let boil more than a minute. You can find the correct time,as when the chutney’s colour changes as it boils.

Tomato-garlic-chutney


I also tried a Korma form Lavanyaa's cookery corner..Even though I dint get her korma colour...I think I will get it right next time! It was very nice...! Here's a picture of that one to share with you all!
korma

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40 comments:

  1. Love the Paratha. If you fry the Garlic before adding to Tomato, you don't get a strong smell of garlic. I am a garlic lover although I don't like to smell like garlic!:D
    Chutney looks great. Enjoy, see you on Monday!:)

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  2. But the speciality of this chutney is that raw smell of garlic!
    Thankyou for the compliments Asha!
    HAve a great weekend!

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  3. Aloo parathas are a favorite at home but I haven't mastered the art of making perfect ones yet. Yours look so good. The chutney colour is amazing and it sounds very yummy.
    Thanks for trying out the kurma and letting me know. The color depends on the tomatoes and spice powders i suppose... Glad you liked it :)

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  4. You are making my mouth water! seriously!!

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  5. Wow! What a combo - Aloo paratha and garlicky tomato chutney! sounds heavenly! :-)

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  6. Parathas are a HIT with me!!!! The tomato chutney looks super!! is gingelly oil a must? can I sub with canola?

    The korma looks lovely!! I'm sure the taste was what u wanted!!!

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  7. i havent aloo paratha with this chutney :) sounds yummy!

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  8. I am always in for anything garlicky!! looks great Raks! perfect for my saturday brunch:)

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  9. looks delicious...now i wish i had someone make me that for dinner ;)

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  10. Tomato chutney is mouth watering .. nice colour. love to have it with idlies and dosa.

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  11. aloo paratha is my fav comfort food!! the chutney looks very yummy...shud defenitely try..

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  12. aloo paratha is my fav comfort food!! the chutney looks very yummy...shud defenitely try..

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  13. Hi Rak's Kitchen! Aloo paratha and chutney look yummy.

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  14. Thankyou all for your lovely words!
    Manasi,
    Gingely oil cannot be substituted with any other oil...:)

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  15. Great looking parathas..with tomato chutney..if you add onions to aloo also it tastes great!..

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  16. Wow. aloo parathas are my fav..try adding a bit ajwain to the stuffing...it would taste great...garlic tomato chutney looks great

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  17. lovely combo!
    tom chutney tutorial looks very good :)

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  18. Nice combination!
    Aloo parathas are my fav.love them with the delicious chutney..

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  19. Aloo paratha is an all time fav, the tomato garlic chutney looks awesomeeeee!! :)

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  20. Lovely!!! Have my version saved in the drafts. WIll post it soon!

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  21. paratha looks yummy raks and that chutney MOUTH WATERING

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  22. Hi Raks,
    New year wishes from Menu Today.
    Garlic Tomato chutney is perfect combination for Aloo paratha.
    Thanks for sharing.

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  23. Wahhh…tomato with garlic is nice combination. This is perfect match with Aloo parthas. Also perfect entry for Sunita’s event.:)

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  24. Hi Raks, Wish you a very happy new year. Trust you had lovely time. Did u go to watch fireworks at Marina bay? Btw, paratha and chutney looks gr8.Yummy combo. I would prefer frying garlic bf4 I add to my dishes ;)..to keep away from raw garlic smell.

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  25. What a yumm combo in the New Year. Love it.

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  26. Nice Paratha & chutney! Love garlic, it adds so much flavour to any dish!

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  27. I love garlic in this tomato chutney. That will surely add up a twist to its savory taste.

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  28. Dont we need to add anything to spice it up (like chillies, chilly powder etc).

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  29. Aruna, I assume you are asking for the chutney, as I have mentioned in the post, the spiciness from garlic is enough for this chutney.

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  30. Its easier if you roll out two small chapati's and then spread out the filling on one, place the other on top and seal the sides and then roll it out again and then cook on tava. I previously made them the way u said but this works out less messier. Try it out!!

    ReplyDelete
  31. Its easier if you roll out two small chapati's and then spread out the filling on one, place the other on top and seal the sides and then roll it out again and then cook on tava. I previously made them the way u said but this works out less messier. Try it out!!

    ReplyDelete
  32. Dear Rajeswari,

    I was searching for a good accompaniment to aloo paratha and your tomato chutney is a perfect fit here. Thank you very much for posting this.
    I tried this recipe with a small twist - ground tomato puree with the garlic pods and 1/2 tsp of red chilli powder. Also once the oil warmed up well, I fried some curry leaves, jeera, and mustard with asafoetida till the mustard crackled. Then added the ground mixture to it and boiled it till the oil separated in the pan.
    It turned out to be a nice tangy spread. Hope you try this out.

    Thanks and regards,
    Chitra

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  33. No need to add chilles or chilli powder

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  34. your kitchen provides wonderful snaps and delicious recipes.. aloo paratha is my favourite..

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  35. Hi

    Can you pls tell how u prepare the stuffing. ? Mine was not tasty. Do you fry onions ? Grind green chillies ?

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    Replies
    1. There is no onion in the recipe... Just every thin mix together. I think I had forgotten to mention in the post. Will update.

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  36. how long can we store this chutney?

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    Replies
    1. Since it has oil floating on top, it stays atleast 2 days in fridge. Keep in airtight container to prevent garlic smell leaking into the fridge

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  37. its good and tasty also. keep on giving this type of food to every one

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  38. wow...they look so elegant...all of them in same size perfect circles...you are a master....
    Thanks for the recipe..
    Will let you know the results after trying out

    ReplyDelete

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