April 25, 2011

Aloo paratha with zucchini and carrots

Young and old there is nobody who does not like  Aloo Parathas.  However, I rarely make them for me and my husband(just for health reasons) while I make it quite often for my girls when they get back after school.  They prefer to have them fresh and warm from the pan.  Today, I just wanted to try a variation by adding some zucchini, carrots and a few spring onions desperately waiting to be consumed.  The white flesh of the zucchini  allows it to blend well with the potatoes and the kids do not even realize they are eating them.  

1 medium size potato boiled, peeled and mashed
1/2 of a medium zucchini grated
1small carrot grated
1 green chili grated
1big clove of garlic grated
1/2 tsp of MDH brand stuffed paratha masala or garam masala
2 tbsp of chopped spring onions
few sprigs of coriander leaves chopped
pinch of turmeric
salt to taste

Take a spoon of oil and saute the chili and the garlic.  Add the carrots and let it cook with little bit of salt until it is soft.  Add the zucchini and keep sauteing until that is soft as well.  Now add the spring onions and saute this for a minute.   Follow this with the mashed potatoes, turmeric, salt and the paratha masala.  Cook until everything is combined well and finally add the chopped coriander leaves and cook for a further minute.   Turn off the stove and let it cool down.

The above filling makes 6 medium size parathas.  Divide the filling into 6 equal portions.  Make 6 same sized balls of the dough.  Roll out the dough into a 5 inch circle and place the filling in the middle.  Bring over the dough on top of the filling and pinch out the extra dough.  Now take the filled dough and roll it in your palm, flatten it and start rolling out like a regular roti.

Cook both sides first dry and continue to cook both sides again with 1/2  a spoon of oil for each side until you see brown spots on the paratha.  Serve with raita or plain curd.

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