Aloo Paratha

Aloo paratha is a north indian flat bread.I was introduced

to this dish when I was at college by one of my North Indian

friend..It takes more time for me to get a round perfect shape.

Ingredients

Whole wheat flour - 2 cups

Warm water - 1 cup

Salt - 1/2 tsp

Oil - 1 tsp

For filling

Potatoes - boiled and mashed

Onions finely chopped - 3

Ginger minced - 1 tsp

Green chillies finely chopped - 2

Salt to taste

Corainader leaves chopped - 1 tsp

Chat masala - 1/2 tsp

Method

• Make a dough with flour , salt and warm water.Apply oil on top and leave it aside for 30 min.
• Mash the potatoes and mix the other ingredients . Divide into equal balls.
• Make rounds like that of filling.
• Using a rolling pin rollout into a small circle.Keep one filling ball inside.
• Close it from the sides of circles and form a big ball.
• Using flour gently roll out the paratha into a thick disc.
• Heat tawa and cook the paratha on both sides using oil.

Check out what my fellow RM cook today. 1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Soft Chapati

Chapati is a staple flat bread of North India.Amma

started making chapatis for dinner during my

college days..Usually Amma doesnot allow us

in the kitchen..Both Amma and Appa expect

perfection in kitchen that results in doing only cleaning

the kitchen for me and my sister.

But it was a hard time for me when I started making

chapatis after my marriage..Hubby threw away lots

of chapatis because of the uncooked edges.It takes

long time for me to make a perfect chapati..

Ingredients

Wheat flour - 2 cups

Warm Water - 1 cup

Salt - 1/2 tsp

Oil - 1 tsp

Method

• Combine wheat flour and salt . Add water little by little.
• Form a soft dough . Knead the dough for 10 min.The more you knead the better the result.
• Apply oil on the dough and close it with a wet cloth for 30 min.
• Divide the dough into lemon sized balls.
• Using the rolling pin roll into uniform discs.
• Heat the tawa.When the tawa is hot place the disc in the tawa.
• Cook for 1 min.Turn the chapati other side and add 1/2 tsp of oil.
• Press the edges with clean kitchen towel .
• When it puffs up turn it again and cook for 1/2 min.
• Remove from the tawa and store it in a casserole.
• Cook the remaining chapatis like above.
• Turn the chapati upside down in the casserole each time.This prevents chapati remain from soggy.

Check out what my fellow RM cook today. 1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Karuna 24)Roochi 25)Kamalika

Chilli Parota

Chilli Parota is one of the famous dish in

all the restaurants across South India . It is

very simple to make if we have some left over

parotas at hand . I got this recipe from one of

the famous mess at our place . If you want to

make home made parotas see here for details.

Ingredients

Parota - 3

Onion - 1

Tomato - 2

Cashew - 10

curry leaves - 10

Bell peppers chopped - 1/2 cup

Garam masala - 1/4 tsp

Ajinomotto - 1 pinch

Tomato sauce - 1 tblsp

salt to taste

Chilli sauce - 1/2 tsp

Red powder - a pinch

Coriander leaves to garnish

Oil - 1 tblsp

Jeera - 1/2 tsp

Green chillies - 6 slitted

Method

• Chop the parotas into small pieces.
• Soak cashew in water for 10 min.
• Cut the onions into 4 pieces . Boil 1 cup of water in a pan and add the onions .
• Allow it to boil for 1 min and remove the onions .
• Blanch the tomatoes , remove the skin.
• Grind onions , tomatoes and cashew into a nice paste.
• Heat oil in a kadai.
• Add jeera , curry leaves and chopped bell peppers and green chillies.
• Saute well and now add the grinded gravy , salt ,ajinomotto , red color and tomato sauce.
• Cook in the high flame .When the gravy starts thickening add parota pieces and chilli sauce.
• Mix well . Switch off the flame and garnish it with coriander leaves.

Serve the chilli parotas with Raita.

Ceylon Egg Parota

This is another simple parota with the

same parota dough.

Ingredients

Parota Dough

Onion - 1

Egg - 2

curry leaves - 1 twig

coriander leaves - few

salt

Green chillies - 4

Method

Chop chillies , curry leaves , coriander leaves and onions.

Beat the eggs well and add chopped onions,curry ,coriander

leaves ,green chillies and salt.

Spread the dough thinly.

Lift it slowly and spread it in a hot tawa.

Add the egg mixture in the centre.

Fold the parota like in Pic.

Apply 1 tsp oil.

Cook well on both sides in a medium flame.

Serve with chalna.

This is my another entry to Roti Mela.

Divya of Dilse has passed this award to me.Thank you

so much Divya.

Now I like to pass on this award to Asha , Cham , Trupti , Roopa.

Veechu Parota and virudhunagar Parota

Veechu parota is similar like a south Indian

parota but it is very thin and crispy.The dough

procedure is same like the ordinary parota.

Make the dough procedure like here.

Spread one ball thinly.

Heat a big tawa.Now slowly take

the thin layer and spread it in the tawa.

Cook for 1 min.

Fold the opposite sides like envelope.( see pic )

Now fold the remaining sides.

Apply 1 tsp oil.Cook both sides.

Serve with Chicken chalna.

Virudhunagar Parota

Virudhunagar is famous for its Burma hotel.

Though We dont like this parota , Just for sending

to the Roti mela I made just one.

The method is same like this too. But they use lot of

oil to fry the parota.

Heat the tawa .Pour 2 tblsp of oil.When oil is

hot cook the parota well on both sides or until crisp.

This is my another entry for Roti Mela.

Parota - TamilNadu style

A flaky , layered parotta is a popular dish in

TamilNadu.It is really great sight seeing in the

evenings to watch the Parota masters tossing

the parotas on the road side shops.

My elder cousin sister taught this easy

method to make this flaky parotas.She is a great cook .

I like more for her energetic , manages her beautiful joint

family as a elder DIL and helps all the people

voluntarily .We can't see people like her very often.

Ingredients

For Kneading

All purpose flour - 4 cups

Oil - 1 tblsp

salt - 1 tsp

sugar - 1/2 tsp

water - 1 cup

For making Parotas

Oil - 1/2 cup

Method

I use my Ultra Grinder for kneading .If you have food processor

or Stand Mixers you can use that for kneading.

Combine flour , sugar , salt and oil.slowly add water

to this.Knead for 10 min.The dough will be sticky at first.

By constant kneading it will be a soft ball.At this stage apply

1 tblsp of oil over the ball and cover the ball with a

wet cloth for 2 hrs.

After 2 hrs make lemon sized balls from the balls.

Keep the dough in between the index finger and thumb and

press. ( like in the pic).Make 10 balls out of this.

Now again the cover the balls with wet cloth for 1 hr.

After 1 hr Apply oil in the work surface and to

your hands.Take one ball and spread with hand or rolling pin

very thinly.

Now take the dough from the corner of one side.Make

pleats like you for saree and roll the dough in the centre

of the palm ( like in the pic ).

Make round like these for all the balls and cover it for

15 min.

After 15 min now take one ball.Apply some oil in the hand

and roll into small discs with the hands.

Heat the tawa and place the rolled out disc on the tawa.

You dont need much oil now.If you want just add 1/2 tsp

of oil and cook well both sides.

Take 3 parotas and keep the parotos in between

the palms of 2 hands and do like clapping the hands.

Serve hot with chalna.

This is my entry to Srivalli's Roti mela