North Indian Vegetarian Breakfast Special
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
Ingredients:
Place the Parantha on the Hot Tawa facing the Vegetable Side
Turn it to the other side as soon as Brown spots start appearing
Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!
Feel free to share your views & do let us know how this one turned out :)
Indian Vegetarian Bread Special
Punjabi Cuisine
Indian Flat Bread stuffed with Potatoes (Aloo ka Parantha)
Serves 2 (makes 4 Paranthas)
Ingredients:
Potatoes- 2 Medium
Onions- 1 Small, Finely Chopped
Green Chillies- 2, Finely Chopped
Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.
Kashmiri Red Chilli Powder- 1/2 Tsp.
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped
Extra Light Olive Oil/Olive Pomace Oil- needed to make the Paranthas on Flat Tawa
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté
Green Chillies- 2, Finely Chopped
Amchur Powder- a big Pinch, or can replace with Dried Pomegranate Seed Powder (Anardana)
Chat Masala- a Small Pinch
Coriander Powder- 1/2 Tsp. (optional if Fresh Coriander isn't available)
Cumin Powder- 1/4 Tsp.
Kashmiri Red Chilli Powder- 1/2 Tsp.
Salt- 1/2 Tsp. or to Taste
Fresh Coriander Leaves- 1 Tbsp., Finely Chopped
For
Dough:
Whole Wheat
Flour (Gehun ka Atta)- 2 Cups
Caraway/Bishop’s Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.
Salt- 1 Tsp.
Water- To
make Dough
Method:
Boil/Microwave
Potatoes for 7- 8 Minutes (depends on the Microwave Settings) till they are Soft (when poked with a Fork)
Keep aside to let them Cool till ready to Peel & Mash
Keep aside to let them Cool till ready to Peel & Mash
In a Bowl, Mix Mashed Potatoes with Chopped Coriander, Green Chillies, Amchur, Chat Masala, Cumin Powder, Kashmiri Red Chilli Powder, Salt and Sauté
For the
Dough:
Mix Whole
Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas
Make a
Hard Dough as the Peas Filling will leave some water
Keep the
Dough aside for 10 Minutes
For
Paranthas:
Divide
the Dough and the Peas Filling into 4 equal parts
Dust with
some Whole Wheat Flour and roll with a Rolling Pin
Put the
Peas Filling in the center and Seal with all the edges folded towards the center
Dust with
some flour and Roll it into a round shape
Place the Parantha on the Hot Tawa facing the Vegetable Side
Turn it to the other side as soon as Brown spots start appearing
Put Oil
on this side, spread evenly and turn it over
Put Oil
on this side and spread evenly, Cook till both sides are Golden Brown
Serve Fresh with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed Veg or Pachranga Pickle, Set Curd/Yoghurt (Dahi) and Lots of Love :)!!
Feel free to share your views & do let us know how this one turned out :)