Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Saturday, February 19, 2011

Aloo Parata (আলু পরটা)

For stuffing:
  1. Potato- 1 medium size
  2. Turmeric powder - 1/2 ts
  3. Cumin powder - 1/2 ts
  4. Garam Mashala -1/2 ts
  5. Chat Mashala - 1/2 ts (optional)
  6. Green chili (finely chopped) - 1 ts or to taste
  7. Onion (finely chopped) - 1/4 cup
  8. Coriender leaves(finely chopped) -1 Tbs
  9. Oil - 1/2 Tbs
  10. Salt - 1/4 ts or to taste
For dough:
  1. Flour - 1 cup
  2. Oil - 2 Tbs
  3. Salt - 1/4 ts or to taste
  4. Warm water
For frying:
  1. Oil or Ghee -1 Tbs
  1. Boil the potato and then grate it in a grater or mashed it finely.
  2. Add Turmeric powder, Cumin powder, Garam Mashala, Chat Mashala, Green chili, Coriender leaves, Salt to the mashed potato and mix it well.
  3. Now take the oil in a pan and heat it.
  4. Then add the onion in it and fry for few minute so that the onion turn to be soft, then add the mashed mixture and fry it for 2 minutes.
  5. Turn off the heat and set aside the stuffing.
  6. Mix flour and salt in a bowl.
  7. Add oil to the flour and mix it well so that oil is incorporated into the mix.
  8. Slowly add warm water and knead it well to form a dough.
  9. Divide the dough in medium sized balls. Press the ball to make a small flat circle. Try to keep the center part thicker than the border.
  10. Take stuffing at a amount of little less than the ball size.
  11. Place the stuffing on the center of the circle. Fold the dough around the stuffing completely enclosing it and pinch the ball end together. Dip the ball in the dry flour and spread it carefully by a rolling pin. If any air bubble remain within the ball when spreading the parata, pinch it slowly with a fork and press around the bubble and take it out. Try to spread the parata evenly.Do not make it too thin.
  12. Now heat the frying pan and keep the parata on the pan and fry it for 30 seconds, then turn the other side and again fry for another 30 seconds and then add the oil to the pan and fry the parata in the oil finely until the both side turn to golden brown color.
  13. Serve your parata hot with ketchup or chutny.

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