Aloo Paratha (Bangalore Ishytle)

I love adding lot of onions, garlic and ginger in my food. I always felt the aloo paratha in north restaurants were never interesting to me. Tried making this south indian version and was a instant hit with my family, relatives. Whenever my hubby’s relative prepare this , they say they prepared smitha’s aloo paratha. Hiihihi.

I prepare this aloo palya for dosa/poori and ofcourse to prepare this yummilicious parathas. 

Ingredients:

Boiled Potatoes: 2

Finely chopped onions : 1

Finely chopped Chillies : 3

Garlic chopped – 2

Ginger chopped – 1inch

Mustard seeds – 1tsp

Turmeric powder – ½ tsp

Chopped Curry leaves

Coriander leaves chopped – 2tbsp

Oil

For Chapathi Dough:

Warm milk – 1 cup

Wheat flour – 2 cups

Ghee – 1tbsp

Salt

Method

To prepare dough:

Mix wheat flour, ghee, milk, salt to a fine dough. Add more warm milk if required. Cover with a lid and let it rest for an hour.

To prepare aloo palya:

In a kadai add oil, add mustard seeds. Once mustard seeds splutters, add onion, chillies, ginger , garlic, curry leaves, turmeric powder. Fry well until golden brown.

Peel boiled potatoes and smash well. Add them in the kadai, salt and mix well.

After 5 mins, turn off the stove. Add coriander leaves and mix well.You can add lemon juice if required. I add them as it gives tangy flavor.

To make parathas

Make small ball of dough and potato mixture.

Need the dough to a small round shape. Keep the potato mixture in it and close as in the below pic.

Now again, knead it well to a round shape.

Heat tawa on a stove, place the kneaded paratha on the tawa. Add butter/oil on it. Turn over and add butter/oil.

Let it cook until goldern brown on lo flame.

Paratha are ready to be served with curd/pickle.

Happy cooking

Crispy Tomato Gobi

Its raining in blore. The best part of blore is we never know when it will rain after a sunny afternoon. Born , brought up in blore ,i love blore weather and find it very difficult to adjust else where. True bangaloreans know that when it rains it ought to be the best filter coffee, bajji , onion pakoda or mangalore bajjis. This time wanted to treat my taste buds with something different. Had one  cauliflower floret in the fridge. So here I go with a diff gobi for evening snacks

Ingredients:

Cauliflower : 1

Tomato : 2

Jeera : 1tbsp

Coriander leaves: 4 tbsp

Dry red chillies : 14

Ginger garlic paste : 1 tsp

Corn flour : 3 tbsp

Gram flour : 4 tbsp
Salt : as required

Oil for deep frying

Method:

Clean the cauliflower and add them in boiling water and salt. Remove cauliflower after half an hour

Now blanch the cauliflower florets by adding water for 10 min. This should be half cooked.

In a mixer grinder add, red chillies, ginger garlic paste, coriander leaves, jeera, corn flour, gram flour water. Grind to fine paste.

Now add the strained cauliflower in the mixture. Add less salt(remember salt is added while boiling)

Mix well. Let it rest for a while.

Deep fry in oil.

Serve hot with tomato sauce .

Happy Snacking: )