FAVOURITE RECIPE OF THE WEEK

Karthigai Pori - Karthigai Vella Pori Recipe

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Karthigai Pori - a classic prasadam prepared for karthigai festival. This karthigai pori looks different from the regular rice pori and you can get these pori during karthigai tamil month in pori shops.


They are one my favourite, favourite...... prasadam dishes. This tastes so good on the next day because the jaggery will enter each poris after cooling down. For this karthigai pori dish you will need the nel pori, jaggery, black sesame seeds and coconut. To prepare jaggery syrup, I recommend to use pagu vellam (jaggery) which is dark brown in colour because it gives a nice taste and colour to this dish. You have to dissolve the jaggery with little water and then strain it if needed. Then continue boiling the syrup on low heat, stirring occasionally, until it reaches to a thick consistency. Watch your jaggery syrup closely as it gets thicker or browns quickly. Before preparing the jaggery syrup, add the nelpori in a big container or in a vessel. Add the roasted sesame seed…

Aloo Paratha - Paratha stuffed with potatoes

Aloo  paratha - easy and tasty paratha stuffed with mashed potatoes. This is the perfect parathas for parties, potlucks and also for short picnics.



In  this recipe, the wheat flour is combined with salt and ghee and kneaded to a soft dough as we prepare for chapathi. The ghee is added to retain the softness in the parathas. This recipe I saw in Tarla Dalal's cookbook. This aloo paratha can be prepared in different ways. In this method, the mashed potatoes are sauted in a pan with required seasonings and then stuffed in the parathas. I will tell you some important tips for perfect aloo paratha.
1. First, do not prepare the chapathi dough too soft, because after stuffing it will be difficult to roll out the parathas.
2. Cook the potatoes just enough to mash, but not mushy. When they are warm, mash it with a potato masher or with a small tumbler.
3. After preparing the potato mixture, allow it to cool completely and then start preparing the parathas as you like. Generally, I prefer to prepare parathas by stuffing the mixture inside the chapathi and then rolled. Some prefer to stuff in-between two chapathis. Now let's see how to prepare this paratha in detail.


Aloo Paratha Recipe Details



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Prep time : 30 minutes
Cook time : 20 minutes
Yields : 10 parathas
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups wheat flour
  • 2 tbsp ghee
  • 1 tbsp oil
  • salt to taste

For the stuffing
  • 5 medium potato
  • 1 green chilly
  • 2 tsp chopped ginger
  • 1 tbsp finely chopped coriander leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1 tsp garamasala powder
  • 1/2 tsp cumin
  • 1 tbsp lemon juice
  • 1 tbsp oil
  • salt to taste

Cooking Directions

  1. Take a wide bowl and add the wheat flour, ghee and salt. Mix it well. Add water little by little and knead into a soft dough. Cover and keep aside for 20 minutes.
  2. Wash the potatoes well and cut them into half.Add it to a pressure cooker or pan along with 1/4 cup of water. Pressure cook for 5 to 8 whistles.
  3. Open the pressure cooker and transfer the potatoes. Once the potatoes turn warm, gently remove the skin and add it to a bowl. Now, mash the potatoes well without any solid pieces.
  4. Heat the oil in a kadai, add the cumin, finely chopped green chilly and finely chopped ginger. Saute on medium heat for a few seconds. Add the turmeric powder, red chilly powder, garamasala powder and chopped coriander leaves.
  5. Add the mashed potatoes and required salt. Mix well and saute well with the spices and turn off the heat. Add the lemon juice and mix it well with the mixture.
  6. Now divide the dough into 10 equal balls.  Dust each circle with wheat flour and roll out into a 5 inch medium  thick circle.
  7. Now place the aloo mixture in the center. Flatten it gently and dust it with wheat flour and roll out gently. Repeat with the remaining circles.
  8. Heat iron tawa on a high heat and when hot reduce the heat to medium and place the paratha.Add ghee around the paratha and cook till small brown dots appear and turn over the paratha and cook for a few more seconds till done. Repeat with the remaining parathas.


Aloo Paratha with step by step instructions 

Take a wide bowl and add the wheat flour, ghee and salt. Mix it well.

Add water little by little and knead into a soft dough.



At this stage, add 1 tbsp oil and knead again till the dough is smooth.

Cover and keep aside for 20 minutes.

 Wash the potatoes well and cut them into half. If you are using big potatoes, cut them into quarters.

 Add it to a pressure cooker or pan along with 1/4 cup of water. Pressure cook for 5 to 8 whistles.

Allow the pressure to settle down naturally and open the pressure cooker and transfer the potatoes. Once the potatoes turn warm, gently remove the skin and add it to a bowl.

 Now, mash the potatoes well without any solid pieces. 

Heat the oil in a kadai, add the cumin, finely chopped green chilly and finely chopped ginger. Saute on medium heat for a few seconds.


Add the turmeric powder, red chilly powder, garamasala powder and chopped coriander leaves.


Add the mashed potatoes and required salt. Mix well and saute well with the spices and turn off the heat. Add the lemon juice and mix it well with the mixture.


Now divide the dough into 10 equal balls. Apply a little pressure in between your palms and prepare circles.

Dust each circle with wheat flour and roll out into a 5 inch medium  thick circle. Now place the aloo mixture in the center. For this size chapathi place 2 tbsp of aloo mixture.


Next, join the ends together as shown in the picture. Remove the extra dough in the top.


Flatten it gently and dust it with wheat flour and roll out gently. Repeat with the remaining circles.


Heat iron tawa on a high heat and when hot reduce the heat to medium and place the paratha.


Add ghee around the paratha and cook till small brown dots appear and turn over the paratha and cook for a few more seconds till done. Repeat with the remaining parathas.

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