(Potato Stuffed Indian Flat-Bread with Crumbled Indian Cheese Curry)
Today, I wanted to have a hearty dinner...something that not only fills my stomach but also feeds my senses and spirituality. Yes, spirituality. Making Parathas is, for me, like meditation. Making this exquisite thing out of flour, water, potatoes is simply amazing. Making the dough and filling, rolling out the bread, and finally frying it on hot tava (griddle) is as calming as meditation.
Although the paraThas are good with just a pickle, I made an impromptu Paneer Burji.
The combination turned out very delicious.
Aloo ParaThas:
Ingredients:
Mix 1/2 teaspoon of salt with the onions and keep aside for 15 minutes.
Meanwhile, prepare dough: Take the flour into a mixing bowl, add salt and mix well. Adding water slowly, knead into pliable dough. The dough should not be too stiff or sticking to fingers. Cover the dough with a clean kitchen towel or lid and keep aside for 15-30 minutes.
Making the Filling
Squeeze onions well to take out excess water. Salt helps to extract this water out of onions.
Mix grated potatoes, onions, minced green chili, Garam Masala and salt to taste well.
Making ParaThas
Remove from heat, repeat with all the dough balls.
Paneer Burji
Ingredients:
How to make Paneer Burji:
-Heat oil in a skillet on medium heat
-Add cumin, mustard seeds and curry leaves. Fry until the mustard seeds stop spluttering.
-Add red chili powder, Garam Masala, turmeric powder.
-Add onions, green chilies and little salt. Mix well.
-Cook until the onions are translucent, stirring occasionally.
-Add tomatoes, cover and cook until tomatoes are cooked well and the curry started leaving oil on the top. Stir occasionally during this step.
-Add remaining Garam Masala and adjust salt. Mix well.
-Reduce the heat to lowest setting. Add the crumbled paneer immediately. Mix gently.
-Cook for a minute, remove from heat and serve.
Notes:
-I've used Golden Temple Chapathi flour.
-It took 1 cup and couple of tablespoons of water for 2 cups flour for making the dough.
-If making Paneer at home, no need to drain for 2-3 hours like here. Drain for 30 minutes until Paneer has solidified. Crumble and use in recipe.
Today, I wanted to have a hearty dinner...something that not only fills my stomach but also feeds my senses and spirituality. Yes, spirituality. Making Parathas is, for me, like meditation. Making this exquisite thing out of flour, water, potatoes is simply amazing. Making the dough and filling, rolling out the bread, and finally frying it on hot tava (griddle) is as calming as meditation.
Although the paraThas are good with just a pickle, I made an impromptu Paneer Burji.
The combination turned out very delicious.
Aloo ParaThas:
Ingredients:
- 2 Cups Chapathi Flour (please see notes)
- 1 cup or more water
- Salt to taste
- 3 cups cooked potatoes, grated
- 1/2 Cup finely chopped onions
- 1 green chili, finely mined (optional)
- 1 teaspoon Garam Masala
- 1/2 cup chapathi flour for rolling paraThas
- Cooking oil for shallow-frying
Mix 1/2 teaspoon of salt with the onions and keep aside for 15 minutes.
Meanwhile, prepare dough: Take the flour into a mixing bowl, add salt and mix well. Adding water slowly, knead into pliable dough. The dough should not be too stiff or sticking to fingers. Cover the dough with a clean kitchen towel or lid and keep aside for 15-30 minutes.
Making the Filling
Squeeze onions well to take out excess water. Salt helps to extract this water out of onions.
Mix grated potatoes, onions, minced green chili, Garam Masala and salt to taste well.
Making ParaThas
- Knead the dough well and divide into 12-14 balls (medium lemon sized)
- Take one dough ball and roll it into 2-inch disc
Squeeze the edge of the disc and place a medium lemon sized ball of filling.
Fold the edge as shown here make a parcel.
Pinch the center where all the folds meet and tuck inside, flatten the parcel.
Dust the surface well with flour and roll out into 4-5 inch disc.
Heat tava (or griddle) on medium high heat and dot it with a teaspoon of oil. Place the rolled out paraTha and fry for 1-2 minutes.
Dot the top of paraTha with little oil and flip the paraTha. Fry until done on that side too.
Remove from heat, repeat with all the dough balls.
Paneer Burji
Ingredients:
- 1 cup crumbled Paneer (please see notes)
- 1 cup finely chopped onions
- 2 green chilies, chopped coarsely
- 1 large tomato, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons Garam Masala powder
- 1/2 teaspoon each, black mustard seeds and cumin seeds (jeera)
- 1 sprig curry leaves
- 2 teaspoons cooking oil
- Salt to taste
How to make Paneer Burji:
-Heat oil in a skillet on medium heat
-Add cumin, mustard seeds and curry leaves. Fry until the mustard seeds stop spluttering.
-Add red chili powder, Garam Masala, turmeric powder.
-Add onions, green chilies and little salt. Mix well.
-Cook until the onions are translucent, stirring occasionally.
-Add tomatoes, cover and cook until tomatoes are cooked well and the curry started leaving oil on the top. Stir occasionally during this step.
-Add remaining Garam Masala and adjust salt. Mix well.
-Reduce the heat to lowest setting. Add the crumbled paneer immediately. Mix gently.
-Cook for a minute, remove from heat and serve.
Notes:
-I've used Golden Temple Chapathi flour.
-It took 1 cup and couple of tablespoons of water for 2 cups flour for making the dough.
-If making Paneer at home, no need to drain for 2-3 hours like here. Drain for 30 minutes until Paneer has solidified. Crumble and use in recipe.
