Aloo Paratha

The king of parathas would definitely be Aloo paratha.Our tummy gets full just by having two masala parathas.This is a delicious recipe from Punjabi cuisine.This can be very easily made at home.I used to order aloo paratha every now and then from Hot Chips.However, After I learnt to make it, I never order it from hotels.The best time to have parathas is breakfast.Yes the ghee and aloo that goes into making these parathas needs to get digested na!!!:P However,often I make this only for dinner just to feast on delicious parathas when I return home with great hunger.

Serves:8 - 10 parathas

Ingredients

Dough Ingredients 

1. Wheat Flour/Atta-2 cups 
2. Turmeric Powder-1 tsp 
3. Red Chili Powder-1 tsp 
4. Warm water as needed for kneading 
5. Oil as needed for kneading 
6. Salt to taste 
7. Ghee/ Oil for roasting parathas

Masala Stuffing Ingredients

1. Potato-3 to 4 Medium sized(Boiled) 
2. cumin seeds/jeera - 2 tsp
3. Green Chili-1 big (finely chopped) 
4. Onion-1 medium sized(finely chopped) 
5. Coriander-Fistful(finely chopped) 
6. Kashmiri Red Chilli Powder- 1 tsp 
7. Garam Masala Powder-1 tsp
8. Coriander powder - 1 tsp
9. Chat masala powder - 1 tsp
10. Ginger garlic paste - 2 tsp
11. Oil-2-3 tsp 
12. Salt to taste

Method

1. Mix wheat flour and all the powder mentioned under dough ingredients along with salt well.

2. Knead the dough well using water and oil as needed.

3. Smash the boiled potatoes nicely. In a pan, heat oil and add cumin seeds. Once cumin crackles,add onions,green chili and ginger garlic paste. Saute until onions become transparent.

4. Add the smashed potatoes,needed salt, all the powders and mix nicely on a medium flame for 5 mins. Add some chopped coriander and give it a final mixing.The Aloo stuffing is now ready.Keep it aside and allow it to cool.

5. Make balls from the dough and roll it on a roller pin into flat round sheets.

6. Make balls out of the masala stuffing.Place it on the rolled wheat sheets.Cover the stuffing with the sheets as shown in the picture.

7. Dust little flour and roll it into medium size.

8. Heat some ghee on a pan, fry the rolled parathas in the pan using ghee. When one side of the paratha becomes golden brown, flip it and cook the other side.

9. Serve the parathas hot with raitha or Curd.

Notes,Tips & Add-On's

1. Make sure you don't stuff too much masala that you find it difficult to roll.The masala may squeeze out. So take a small ball of masala stuffing depending on how big you want the parathas to be.
2. Make sure, the dough is not too sticky and soft while kneading. It has to have a perfect brown no sticky texture.
3. Don't dust too much that your parathas become hard on the surface.Dust only as needed.

Masala Milk (Kesar Badam Pista Milk)

I remember having this masala milk for the very first time at hot chips. Masala milk or otherwise known as kesar badam pista milk will be served super hot at this restaurant.Here is a rich beverage that can be served as a dessert when you call someone for dinner.This can be served either hot or cold.This is very good for cough and cold when served hot.

serves: 2 big glasses

Ingredients

1. Milk- 1 litre
2. Sugar- 5 tbsp
3. Saffron-4-5 strands
4. Nutmeg powder-a pinch
5. Green Cardamom powder-1/4 tsp
6. Almonds-10-15 (Blanched and Coarsely ground)
7. Pistachios- 10-15 (Blanched and Coarsely ground)

Method

1. Heat the milk in a thick bottomed pan. Once it comes to boil, reduce the flame to low.

2. Stir the milk constantly in low flame till the milk thickens and volume reduces.

3. Add Sugar and stir continuously till the sugar dissolves.

4. Add the cardamom powder, nutmeg powder and saffron and mix well on low flame for 2-3 mins.

5. Add the ground almond and pistachio paste to the milk and mix well.

6. Serve the milk either hot or cold seasoned with few crushed almond and pistachio pieces.

Notes,Tips & Add-On's

You can add a tsp of turmeric while serving hot.This is very good for cold,cough and phlegm.Also,it gives nice yellow color to the drink.