Aloo Paratha| Potato Masala Stuffed Indian Flatbread | Step by Step Recipe

Aloo Paratha

Potato masala stuffed Indian flatbread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 parathas
Ingredients:

1. Whole wheat flour- 1 Cup( extra for dusting)
2. Water - as required
3. Salt - to taste( about 1 cup)
4. Oil / Ghee - as required

For Potato stuffing:

1. Potato,boiled and cubed- 2 medium
2. Cumin seeds - 1/2 tsp
3. Onion,finely chopped - 1/4 cup
4. Green chilies,finely chopped - 1 ( or according to taste)
5. Ginger ,finely chopped - 1/4 tsp
6. Kashmiri chili powder- 1/4  tsp( or to taste)
7. Turmeric powder - 1/4 tsp
8. Garam masala powder- 1/4 to 1/2 tsp
9. Coriander leaves,chopped - 1 tbsp
10. Salt- To taste
11. Oil- as required

Instructions:

In a bowl,combine together whole wheat flour,salt and sufficient quantity of water and mix well.Knead to form a soft dough.Cover and keep aside for atleast 15 minutes.

Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger.Saute until onion turns golden brown.

Now add kashmiri chili powder,turmeric powder and garam masala powder.Saute for few seconds.Add potato , coriander leaves and salt to taste.

Mix well until it is smooth.Divide the stuffing into 6 equal parts.

Divide the dough into 6 equal parts and roll a portion of the dough into a circle of 4" diameter on a lightly floured surface.Place the filling ball in the center.

Bring all the sides to the center and seal tightly.Pinch off the excess dough,if desired.

Press it lightly using your finger tips to form a circle.

Dust the surface with whole wheat flour ,roll the stuffed dough lightly to form 6 to 7 " circle.(Lightly dust the parathas with flour,if it sticks to the rolling pin or the  working surface.)

Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.

Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.

NOTES

• For best results, drizzle ghee over the parathas. 

Erachi Pathiri | Kerala Style- Fried,Stuffed Bread

Erachi Pathiri

Popular Malabar snack -Erachi Pathiri -Deep fried , stuffed bread usually made with meat filling.
Prep Time: 30 minutes
Cooking Time: 20 minutes
Serves: 4 to 5
Recipe source: Marias Menu, You can find the original recipe here.
Ingredients:
To Prepare the filling:

1. Chicken,boneless - 300 gms
2. Kashmiri chili powder - 1.5 to 2 tsp
3. Turmeric powder - 1/4 tsp
4. Onion,finely chopped - 4 medium
5. Ginger,finely chopped - 1 tsp
6. Garlic,finely chopped - 1 tsp
7. Green chilies,finely chopped- 2 (or according to taste)
8. Coriander leaves,chopped - 1 to 2 tbsp
9. Curry leaves,chopped - Few
10. salt - to taste

To prepare the dough:

1. All purpose flour - 1.5 cups
2. Whole wheat flour- 1/2 cup
3. Oil - 1 tbsp
4. Salt - to taste
5. Lukewarm water - as required

For coating and frying:

1. Eggs - 2
2. Oil- For deep frying / or as required

Instructions:

To Prepare Filling-Cook chicken with kashmiri chili powder,turmeric powder and salt to taste.Allow it to cool and shred it using your fingers.Keep aside.

Heat oil in a pan,add onion and saute until it turns soft.Add ginger ,garlic , green chilies and salt.Saute for about 2 to 3 minutes or until raw smell leaves.

 

Add coriander leaves,curry leaves and shredded chicken.Mix well and cook for about 5- 7 minutes over low flame.Keep aside ,until required.

In a bowl,combine together all purpose flour,whole wheat flour,oil and salt to taste.Add lukewarm water and mix well.Knead to form a smooth and soft dough ( like chapathi dough).

Divide this into 1 " balls.Roll this into thin circles.

Take one roti /pathiri and place 1 to 1.5 tbsp of the filling on it,leaving  about 1/4" edge.  

Place another roti /pathiri over the filling and gently press to seal the edges.

Carefully turn the pathiri upside down.(this is done to evenly distribute the filling and also to prevent the pathiri from sticking to the board.)Pinch the edge and fold it inwards and repeat this to form a pleated border.

Repeat this till all pathiris are done.

Heat oil in a pan.Add the prepared pathiri and fry over medium-high flame until it turns golden brown,turning once in between.

Drain onto a clean kitchen towel.In a bowl ,lightly beat the eggs using a fork.

Heat a tawa/pan.Lightly grease the tawa.Now dip the fried pathiris in egg and place it on the tawa.Fry the pathiri so that the eggs get cooked on both sides. ( you can shallow fry the pathiris ,if desired)

NOTES

• I scaled down the recipe to 1/2 as you can see in the pics.
• You can also use beef or mutton instead of chicken.
  

Chocolate Apple Muffins | Whole Wheat- Vegan Apple Muffins

Chocolate Apple Muffins

Vegan ,whole wheat , refined sugar free -Apple and chocolate muffins.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Makes: 9 muffins
Ingredients:

1. Whole wheat flour - 3/4 cup
2. Baking soda- 1/2 tsp
3. Baking powder- 1/4 tsp
4. Cocoa powder - 1/8 cup
5. Salt- 1 pinch
6. Water- 1/2 cup
7. Vegetable Oil - 1/4 cup
8. Vanilla extract- 1/2 tsp
9. Grated jaggery /Cane sugar- 1/2 cup
10. Apple ,chopped - 1/2 cup

Instructions:

Preheat oven to 180 Deg C.Line a muffin tin with paper cases , keep aside.

In a bowl,combine together whole wheat flour,baking soda,baking powder,cocoa powder and salt using a fork.Keep aside.

In another bowl,combine together water,vegetable oil,vanilla extract and jaggery/cane sugar.Stir well until the jaggery is dissolved completely.

Add this to the prepared dry ingredients and mix gently until combined.( Do not over mix.)

Next add chopped apple and mix gently.

Using a spoon,fill the muffin cups 3/4 full.Bake for about 25 minutes or until a skewer inserted into the center comes out clean.Let cool in the pan for 10 minutes.Transfer to a wire rack to cool.

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Tabouleh | Middle Eastern Salad

Tabouleh Recipe

Middle Eastern Parsley and Bulgur wheat salad.
Prep Time: 45 minutes
Total Time: 45 minutes
Serves: 4
Ingredients:

1. Bulgur wheat- 1/3 cup
2. Parsley,finely chopped- 2 large bunch
3. Mint leaves,finely chopped - 1/4 cup
4. Spring onion,finely chopped- 2
5. Tomato ,chopped- 2 medium
6. Cucumber ,chopped- 1 small(optional)
7. Lemon juice- from 2 medium
8. Olive oil- 1/4 cup
9. Black pepper powder- to taste
10. Salt- to taste
11. Hot water- as required

Instructions:

Place bulgur wheat in a large bowl,add enough hot water to cover.Set aside for 30 minutes or until softened.Drain excess water and keep aside.

In a large bowl,combine together parsley,mint,spring onion,tomato,cucumber( if using),lemon juice and olive oil.Add prepared bulgar wheat and mix well.Add salt and pepper to taste.

Kerala Bonda | Fried whole wheat and banana cake

Kerala Bonda

Popular Kerala tea time snack made using whole wheat flour , banana and jaggery.(also known as undanpori in North Kerala.)
Prep Time: 10 minutes ( 2 hours for fermentation)
Cook time: 30 minutes
Makes: 20 to 25 bondas
Ingredients:

1. Jaggery,grated-3/4 cup
2. Sliced coconut(cut into small pieces)-1/4 cup
3. Whole wheat flour- 2 cups
4. Baking soda- 1 large pinch
5. Salt-1 pinch
6. Cardamom powder,freshly ground-1/2 tsp
7. Small banana(preferably palayankodan pazham)- 3 nos
8. Water-as required
9. Ghee-1/2 tbsp
10. Coconut oil-for deep frying

Instructions:

In a heavy bottomed pan,melt grated jaggery adding 1/4 cup water.Keep aside.Allow it to cool completely.

Heat ghee in a pan and add the coconut bits.Fry until it turns golden brown.Keep aside.

In another bowl,mash the bananas using a fork.

Add melted jaggery and fried coconut ,mix well until combined.

In a mixing bowl mix together whole wheat flour,baking soda,salt and cardamom powder using a fork.Add the banana -jaggery mixture and 1/4 cup water to the dry ingredients and gently mix until combined.

Add more water if required,and mix gently to form a sticky dough.Do not over mix.Cover and allow it to ferment for about 2 hours.

Heat oil in a pan over medium flame.Dip your hand in water(to avoid sticking) ,take a small portion of the dough and shape it into a lemon sized ball,then carefully slide the dough off your fingers into the hot oil.Repeat with the remaining dough.

Fry until it turns deep golden brown,turning once or twice in between.(Make sure that you cook it over medium flame ,else the bondas will brown too quickly and remain uncooked inside.) Drain onto a kitchen towel.Serve with tea.

GUR PAPDI | EASY WHOLE WHEAT FLOUR AND JAGGERY FUDGE

Gur papdi

Recipe source: Sanjeevkapoorkhazana, you can find the original recipe here.

Ingredients

1. Ghee- 1 cup
2. Whole wheat flour- 2 cups
3. Powdered / grated jaggery- 1 cup
4. Sliced almonds and pistachios- 1/4 cup( and more for garnishing-optional)
5. Cardamom powder- 1/4 tsp
6. Nutmeg powder- 1 pinch

Directions

• Heat ghee in a heavy bottomed pan.Add whole wheat  flour and fry stirring continuously,until it turns golden.
• Allow this to cool slightly.When it is lukewarm,add grated jaggery and mix well until combined.
• Add  sliced almonds, pistachios( if using) ,cardamom and nutmeg powder and mix well.
• Transfer this to a greased tray .Press and level it using the back of a spoon.
• Add chopped nuts on top and press it using a spoon.
• Cut into squares.Allow it to cool completely before transferring on to a serving tray or an airtight container.