Aloo paratha

 

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 BM# 102 : Week 3, Day 1
Theme : Restaurant recreations

When we were growing up, the culture of eating outside wasn’t there. In fact, eating outside was considered as a last option when there is absolutely no other way out. There were two main reasons for this -1) there weren’t main clean and neat hotels then. 2) affordability. It was only after we got jobs and moved out of our home, that we started eating out.

My brother moved out when he got a job in Bangalore. The couple of times that I visited him, he had taken me to home style Punjabi dhabas near his place. The fare would be simple – couple varieties of parathas and maybe some curries. We have never looked at the Curries there. We would order aloo parathas most of the time and relish it with thick delicious yogurt and the pickle.

My husband wants a curry for parathas, where as I feel that the curry takes the limelight off the paratha. Aloo parathas are easy to make and there is no one single recipe to make this. Every household has its own variations but the end product is always delicious. If you are making parathas for the first time, it’s a good idea to watch some videos first. And also remember that rolling out rotis gets better with practice. So don’t be disheartened if the first few parathas tend to be a little difficult to make.

Read on for the recipe while.

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Ingredients:

For the dough

  • 2 cups whole wheat flour
  • 1 teaspoon oil, optional
  • Salt as needed
  • Water for kneading the dough

For the filling:

  • 4 medium potatoes, boiled and peeled
  • 2 teaspoons of oil
  • 1 medium onion, chopped finely
  • 1 teaspoon ginger garlic paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon aamchur
  • 1/2 teaspoon garam masala
  • Salt as needed

Method:

  • In a big bowl, add the flour. Add oil and slowly kneed together, adding water in steps to make a dough. Stop adding water when the dough comes together and kneed until it’s smooth.Set aside and let it rest for 30 minutes.
  • Peel and mash the boiled potatoes. There shouldn’t be any big lumps. Keep aside.
  • You can add all the masalas and the chopped onions to the potato mix directly, but I like to sauté the onions before that. It’s an optional step. Sauté the onions and ginger garlic paste in oil and once the onions turn pink, add the masalas. Turn off the heat and mix it in.
  • Add the mashed potatoes and mix everything well.
  • Take a lemon sized ball of the dough and roll it using a rolling pin into a 4″ size roti. You might have to use some flour to the rolling surface so that the dough doesn’t stick to it. Now Take a lemon sized ball of the filling and keep it in the middle.
  • Bring the edges together so that the filling gets enclosed inside the dough.
  • Seal the edges by pinching together so that the filling doesn’t come outside.

    Roll this again using some flour to a big paratha.

    Cook the paratha in heated pan and brush it with some ghee. While the paratha is cooking on the stove, you can start rolling and filling the next paratha.

    Once the bottom is cooked, flip it and cook the other side too. Brush with more ghee if you prefer. Take off the heat once it’s cooked and set aside. Repeat with the rest of the dough.

  • Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

    “Crazy dough” recipe – Focaccia

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    There are times when you should just plunge in and follow your heart. You should just ask your overworked brain to take a break, because you are not going to listen to it.

    So, when your sensible brain reminds you about the previous bread baking disasters and warns you not to risk the materials, time, effort, self-esteem and a lot more importantly, your precious (and already precarious) teeth, IGNORE it!

    Go wild, face your fears, make friends with yeast because now you have a fool-proof recipe. It has baking powder, yogurt and an egg besides yeast, so chances of it failing is very very little. The best part is that it’s an universal dough. So its your bread dough, cinnamon roll dough, pizza dough or in my case focaccia dough, all in one!

    I have already tried the 100% plain flour, 50-50 plain flour/whole wheat flour combination and 100% whole wheat flour version as well. Plain cheese pizza, veggie pizza and focaccia has all rolled out of the oven. The whole grain version is more chewy than the plain flour one, but we enjoyed both versions a lot.

    Scroll down for the pictorial and go to the original recipe link to learn more about this dough.

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    Pictorial:

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    Mix the dry ingredients in a big bowl (flour, instant yeast, sugar, salt, baking powder).

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    Add warm milk, yogurt at room temperature and the egg. Mix everything to form a soft dough. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.

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    Knead to get a smooth dough.

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    Cover and refrigerate until needed. The dough keeps growing, so use a big bowl for storing. If you don’t want to refrigerate, you can wait for half an hour for the dough to double  and use.

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    For making focaccia, pre heat the oven to 350F/180C. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes until its puffed up a little.

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    Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse. 

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    After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using. 

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    Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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    Recipe source: Kitchen Nostalgia

    Makes 2 medium thick pizzas/ 1 big focaccia

    Ingredients:

    • 3& 1/3 cups flour/ whole wheat flour
    • 2 tsp instant yeast (If using active dry yeast, proof it and use it in the recipe)
    • 1 tsp sugar
    • 1.5 tsp baking powder
    • 1.5 tsp salt
    • 1/2 cup warm milk
    • 3/4 cup yogurt, at room temperature
    • 1 egg

    For focaccia:

    • 1 onion, thinly sliced
    • 1 small firm tomato, sliced
    • 2-3 garlic cloves, crushed and minced
    • 2 tsp red chili flakes or per taste
    • 1 tsp dried herbs( I used oregano)
    • 3 tbsp olive oil
    • 1/3 cup cheese, optional

    Method:

    1. You can do this by hand, food processor or a stand mixer.
    2. Mix the dry ingredients first in a big bowl (flour, yeast*, sugar, salt, baking powder).
    3. *If using active dry yeast, proof it with warm milk and sugar until bubbles form. Add along with the liquids.
    4. Add warm milk, yogurt and the egg. Mix/knead everything to form a soft dough.
    5. If the dough is dry (which it will be, if you are using whole wheat), you need to add a bit more milk/water.
    6. Cover and refrigerate until needed.
    7. If using immediately, shape the bread and let it rest for 20 min before baking. 

    For making focaccia

    1. I made the focaccia the next day.
    2. Pre heat the oven to 350F/180C.
    3. Add olive oil in a small bowl. Toss in the herbs, chili flakes and crushed garlic. Set aside to let the flavors infuse.
    4. Roll the dough out into oval shape. Make dimples all over and set aside and let it rest for at least 15-20 minutes.
    5. Slice the onions and tomatoes.
    6. After twenty minutes, add the oil all over the bread and top with onions and tomatoes and cheese, if using.
    7. Bake for about 30 minutes (this time depends on the size of the bread – the bigger it is, more time it takes).

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    This post is part of group blogging. It goes to Blogging Marathon, which focuses on baking for the whole of April. Check out the linky tool below to see the entry for Day 11 from other participating bloggers.

    Grrr…Where is the Tiger? DB Mar 2012 Challenge

    This is it! I am quitting bread making – officially! And this time I mean it, not like the past hundred times when I quit and  the yeast beckoned me back.

    I have tried and tried and tried, but every single time I bake bread, I break my teeth.

    I follow the steps meticulously. Yeast is given as much of care as to a new born. Once the yeast bubbles up, I knead the dough, I let it rise and all this happens as it should. But once I bake them, the result is always the same. Rock hard buns (or bread). Sigh…

    If you are smiling at this abysmal failure of mine, be warned. I have a weapon with me – yes, these can double up as great self defense products. One throw with this bread and it might do you some serious injury!!

    Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

    I really wish I could have completed the challenge the way it was meant to be! Soft, white rolls with beautiful tiger/giraffe patterns. Hell, I would have settled even for a pattern of a hare! But this is what I got and after thinking over whether I should post this or not, I decided to go ahead and let the world know about ‘How NOT to make (Tiger) Bread’.

    Check out the Daring Kitchen for real tiger, giraffe and even a cute turtle shell pattern.

    Linked to:

    Confusing Corn

    Things in life may not work out the way you want it to. Sometimes things you have been planning for a really long time, might blow up right into your face in a totally unexpected manner. What do you do then? You cry over it for sometime, accept it and face it, and do whatever needs to be done.

    Like this Sweet Corn Stuffed buns here in the below picture.

    I tried my best. I failed miserably. The buns didn’t rise, the filling was less, they were chewy. So I cried for sometime, then made some sandwiches with whole wheat bread and the sweet corn filling I had prepared.

    So the bun recipe is in the ‘try again’ list, but these sandwiches really made up for the disappointment.

    For this month’s Magic Mingle, the chosen ingredients were Corn and Whole Wheat. So after confusing myself with a hundred corn based recipes, I finally decided on baby corn pizza. But then I couldn’t get my hands on baby corn last week. Then I decided upon sprouted wheat and sweet corn salad. But then again, I didn’t have the patience to start the sprouts. Finally I chose the stuffed buns and then didn’t have any luck with it. I have never had much luck with baking bread! Anyway, there was a packet of whole wheat bread to help me get over my disappointment and to finish off the corn filling I had prepared.

    Ingredients:

    • Whole wheat bread           :        4 slices
    • Onions                                    :        1 small, chopped
    • Tomato Puree                     :        2 tbsp (or one small tomato pureed)
    • Corn                                        :        1 cup
    • Chaat Masala                       :        1/2 tsp
    • Chilli Powder                       :        1/2 tsp
    • Coriander Powder             :        1/2 tsp
    • Salt                                           :        as required
    • Oil                                             :        1-2 tsp

    Method:

    For the filling,

    1. Heat a tsp of oil and saute the onions till pink. Add the frozen/cooked corn, tomato puree and the powders. Cover and cook for 3-5 minutes, stirring in between.
    2. Check and adjust the seasonings. Make sandwiches using this as filling.

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