Alu Da Paratha

Alu ka paratha. Yes, I know I have been talking about it for last few posts but kya karoon control nahin hota yaar. I promise that this post will give some rest to the topic for a while. I think the reason I have been talking about Alu ka parantha so much lately has been because I have started to make it again after a gap of 3 years. I didn't make it all these years because the first time I tried, it didn't came out good and I didn't wanted to mess with my favourite food anymore. This time too the first time I messed up but with regular practice I have become quite an expert. Infact, I ate 30 paranthas in 5 days, in a row. This should be some kind of a record I am sure...LOL.

I think I can write a whole blog on Alu ka parantha but I will bakshofy you from my obsession. Although, I don't know a single desi person who doesn't like it. It's the ultimate breakfast. For those of you who got confused with my hint, well, I used to joke that my only demand when looking for a girl will be that she should be able to cook Alu ka parantha. Infact, I may do a swayamvar of it where each girl will make it for me, I will taste it and marry the one who will make the best one(even without looking at the girl...ha ha. I always think long-term, you see). So, what are you waiting for, try the recipe before I land in India (which maybe sooner than you think)...

Alu Ka Parantha

Dedication: This recipe is specially dedicated to Mehak and Taran because Mehak told me to teach her, so that she could make it for Taran.

Serving: Makes 7-8 parathas

Ingredients:

1. 2 large potatoes, peeled, boiled and mashed
2. 2 green chillis, finely chopped
3. 1/2 tsb salt
4. pinch of ajowan seeds (optional)
5. large knob of butter or ghee, plus extra for buttering
6. 2.5 cups whole wheat flour, plus extra for dusting
7. 1 tbsp vegetable oil

Method:

1. In a bowl, mix the mashed potatoes, chillis, salt, ajwon seeds and knob of butter
2. Pour the flour into second bowl, then, with your hands, knead it with 2/3 cup cold water for 5-7 minutes to make a soft dough.
3. Divide the dough into equal nmbers of 7-8 balls and cover it with damn cloth.
4. Take one ball, slightly flatten it to make a bowl shape.
5. In the centre of this "bowl" place 1 tsb potato mixture.
6. Bring the edges of dough together to cover the filling and flatten again.
7. Dust a smooth surface with flour and roll out each disc, with the join down, into a circle (approx. 6 inch diameter).
8. Heat the griddle pan over med. to high heat and grease with oil.
9. Smear butter on one side of each paratha and place this side on to the heated pan.
10. As, this side is cooking, butter the other side, then turn the paratha and cook for minute.
11. Keep cooking untill the parathas are brownish from each side. (You can tell from the look if its ready or not)
12. Lower the hear for following parathas.
13. Serve with raita and pickle.
14. Enjoy.

Hint for the next recipe: Lo kee gall, Kofi Anaan tee bann gaya hero-hiralal.

Gossip of the week: Why is Sunny Deol doing crappy movies?