Aalu kae Parathae (Potato Stuffed Flatbreads)

Aalu KaeParathae (Potato Stuffed Flatbreads)

Generally Paratha’s are made with all-purpose flour but I always try to use whole wheat flour and avoid All purpose flour, but if you guys like to try authentic Parathae’s then use All purpose flour in your dough Mixture. Paratha’s can essentially be stuffed with any and every moisture-free, dry-cooked potatoes, lentil, paneer, or meat dish. Today I tried to make Aalu kae Parathae and it is viki’s all time favourite flatbread.
Here is the recipe of Aalu kae Parathae (Potato Stuffed Flatbreads)

Ingredients for Stuffing:
2 Large Idaho Potatoes
1 tbsp Fresh Ginger (Peeled and Minced)
1/4 cup finely chopped Coriander leaves
1 tbsp Red Chilli Powder or you can green Chilli paste
2 tbsp Coriander Powder
2 tbsp Mango Powder
1 tbsp Pomegranate seeds
Salt to taste
Oil or Butter to brush on top of the Paratha
For Dough:
2 cup Durum whole wheat flour
little salt
About 3/4 cup water
2 to 3 tbsp Oil

Method:
Boil the potatoes in lightly salted water to cover until tender about 20 minutes. Then peel and mash them in a bowl. Mix all the ingredients together. In a food Processor , add all the dough ingredients and little oil except water and process until everything is smooth. Then with the motor running, add the warm water in a slow, steady stream until the dough gathers into a smooth ball and cleans the sides of the work bowl , add more flour if the dough seems sticky and more water if it seems too dry. ( I am using warm water because it keeps the dough and paratha’s soft when they are done). Now lightly oil your hands and transfer the dough to a bowl. Cover with plastic wrap or the lid on the bowl and let it rest for 1 to 2 hours. Divide the dough equally into 10 to 12 balls . Working with each ball of dough separately, transfer to the bowl with the dry flour, press lightly to form a disc, coat generously with dry flour and roll into a 4 to 5 inch circle. Place the stuffing in the center , bring the edges together, pinch to seal , then shape into a ball once again.
Flatten and coat this stuffed ball with flour and roll it into a 7 to 8 inch circle of even thickness. As you roll, keep turning and dusting the dough with flour or it may stick to the rolling surface. If the stuffing has excess moisture, the parathas may develop tiny or large holes as they stretch while rolling. If that happens , seal the holes by putting a little dry flour over them or pinch them together.
Place the rolled paratha’s on the hot tava. Turn it over when it is slightly cooked and dotted with tiny golden spots on the bottom, about 1 minute. When the other side is covered with larger brown dots, turn it over and brush lightly with oil. Flip it over again and gry the oiled side about 30 seconds. Similarly base and gry the other side another 30 seconds. There should be a total of 4 turns. Remove from the griddle and serve with hot spicy lemon pickle or Mango pickle and Masala Yoghurt (Add pinch of mango Powder, red chilli powder and salt in Plain yoghurt and mix it properly)

Aalu kae Paratha with spicy lemon pickle

Red Onion, chili and gram flour Roti

Red onion chili paratha

Gram Flour or besan is made from ground chickpeas and can be found in large supermarkets and asian stores.It gives these tasty, spiced flatbreads a lovely nutty flavors.

Ingredients:
1 cup whole Grain flour
1 cup gram flour
1 red onion, finely chopped
1 red chili finely chopped
1 tbsp chopped cilantro leaves
1 tsp cumin seeds
1 tsp black onion seeds (nigella)
1-11/4 cups lukewarm water
Salt to taste
olive oil for brushing or you can use butter

Method:

Shift both of the flours into a large mixing bowl and add the onion, red chili , chopped cilantro, onion seeds and cumin seeds.
Season and mix together, gradually pour in the water and knead for 2-3 minutes on a lightly floured surface, to make a soft dough.
Let rest for 5 minutes and then divide the dough into 8 pieces.
Shape each one into a ball and roll the balls out on a lightly floured surface to a 5-inch diameter disc.
Heat a large, flat griddle pan or nonstick frying pan until it is hot. Cook the rolled-out discs of dough, one at a time, for 30 seconds on one side, brush wiht a little oil , flip over and cook for 1 minute , moving the bread aorund.
Then flip the dough over again to cook on the other side for 1 minute or until the bread is lightly browned on both sides.
Remove and keep warm, wrapped in a aluminium foil whole you cook the remainder. serve warm with nice cold raita.

Tip: To ensure that you use the minimum amount of oil or butter, use a pastry brush or paper towel moistened with oil to prevent the breads from sticking to the pan.

Palak Poori (Spinach Poori)

I love Poori’s anytime, any day…usually I make normal plain poori’s, this time I wanted something different. I opened my refrigerator and looked for some vegetables to make curry…as usual my fridge is empty because its Friday, then looked in the freezer and found few cubes of palak paste (which I usually make it and freeze them in the form of cubes to make instant palak panner). Got an idea and thought of using these cubes into the dough….and told viki lets make Palak poori…..and also thought of participating in Roti Mela. I always wanted to participate in some or the other contest, but its pretty hard for me to keep in track like everyone.But this time I made it, this is my first & late entry for the Roti Mela hurray hurray I made it finally!!!!

Here is the reciepe

Ingredients:
1 cup Whole Wheat Flour
As required Salt
2 cup Spinach Leaves
2 cup Refined Oil for deep frying
A pinch of Turmeric Powder
A pinch of Sodium bi Carbonate
Green chilli or Red chilli powder (optional)
Aam Chur (Optional)

Method:
Wash the spinach leaves.
Boil the leaves with a little of the turmeric and the soda -bi carb in a sauce pan till the leaves are soft.
Drain, cool the leaves and grind in a blender.
Sieve the flour along with the salt in a bowl.
Add the spinach paste ande mix with the flour.
Add sufficient water if required and make a stiff dough.
Keep the dough aside for 20 minutes.
Divide the dough into even sized balls.
Roll the balls into pooris.
Heat the oil in a kadai.
Add the pooris and fry them until they puff up and are golden brown in colour.
Serve these spinach fried flour flat breads hot.

Tip: Usually I make the Palak paste earlier and freeze them (using Ice cube tray).My doing this you can use the paste for any recipe like palak panner or in Palak Daal and offcourse for palak poori

Plain Poori

Ingredients:
1 cup Whole Wheat Flour
As required Salt
2 cup Refined Oil for deep frying

Method:
Sieve the flour along with the salt in a basin.
Add sufficient water if required and make a stiff dough.
Keep the dough aside for 20 minutes.
Divide the dough into even sized balls.
Roll the balls into pooris.
Heat the oil in a kadai.
Add the pooris and fry them until they puff up and are golden brown in colour.

Pulka’s

Phulka’s are very light bread and it is also very figure friendly bread…but you should eat it when it is hot…then u will find the real taste of phulka.
For My pulka’s I dont use oil or ghee…

Ingredients:
1 cup Wheat Flour
As required Salt
Method:
Sift the flour and salt together in a basin mix thoroughly.
Add a little warm water and form a stiff dough and set aside for at least half an hour.
Form into balls.
Roll the balls into rounds 2″ in diameter for pulka’s.
Cook on both sides on a tawa then put it on the flame till cooked and black spots starts appearing on the phulka
Serve hot