Dec 8, 2011

Spring Onion Paratha With Khatta Mitha Dum Aloo

Parathas are a popular north indian flat bread. You can make parathas out of plain wheat flour or stuffed with fillings.spring onion greens which is very healthy and tasty.Very simple method turn a routine chapathi /Parota into an exciting meal.

Ingredients :

Wheat Flour – 2 cups
Spring Onion/Scallion – 1 bunch [ only green part] or 3/4 Cup chopped
Green Chillies – 2
Salt – to taste
Oil/Ghee – 1 tbsp + for brushing paratha
Water – To knead


Wash and finely chop spring onion  and green chillies.Combined flour, little oil and salt together. Rub the flour to get oil and salt well mixed. Then add water little by little, knead and make slightly stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out.

Divide the dough into equal portion of 8-9 balls.  Take one piece at a time and roll into thin circle like we do for roti.

 Meanwhile heat  a pan/tawa or griller and place this rolled paratha and cook on medium heat until you see it starts to change colour and little bubbles starts to form, flip it apply oil or ghee all over the paratha.  Now flip again to another side and apply ghee or oil.  Cook until both sides are golden brown, flip in intervals to prevent burning.  Serve hot with Khatta Mitha Dum Aloo.

Brush some oil and sprinkle some spring onions and roll it up like a Swiss roll. Coil it up and set it aside. Finish rolling the rest of the dough.

Flatten the paratha again with the rolling pin.

Khatta Mitha Dum Aloo

Ingredients :

Potato : 4 pieces
Onion : 2 pieces
Ginger paste : 1 tsp.
Tomato : 1 piece
Lime juice : 2 tbsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1 tsp.
Roasted Cumin-coriander powder : 1 tsp.
Garam Masala powder : 1 tsp.
Cumin seeds : 1 tsp.
Green cardamoms : 2
Cinnamons : 1"stick
Cloves : 2
Sugar : 1/2 tsp.
Salt to taste
Chopped Cilantro/Coriander leaves for Garnish

Method :

Wash Peel the potatoes and pierce them with a fork in multiple places and soak them in salt water ( they should be all covered with water) for about 1/2 hour. If the potatoes are big, cut them in halves or quarters.

Cut the Onions in half and slice thinly.

Heat 1 Tablespoon of oil and fry the potatoes, at medium heat till they are slightly browned on all sides. (Actually it is best if the potatoes are deep fried – but i skip that part for obvious health reasons). Set aside.

Heat the rest of the oil. Add cinnamon, clove and cardamoms. When they start to sizzle add the Cumin seeds. After 30 seconds add the sliced Onions and fry them till they are glazed and slightly brown.

Add the ginger paste and chopped tomato to it. Stir it for about 2 minutes and add the potatoes, Turmericpowder, red chilli powder, roasted cumin-coriander powder, garam masala powder, sugar and salt. Fry at medium heat till the oil separates on the sides, cook for some more time, till all the puree coats the potatoes and the oil separates.

Add 3/4 cup of water and cover tightly and cook at low heat till the potatoes are fork tender. If there is any more liquid left, uncover and cook at high heat, till there is only enough to coat the potatoes and little bit more.

Lastly add lime juice and mix well.

Garnish with fresh chopped cilantro/coriander. Serve with Parathas, Kulchas, or Any Flat Bread.

Sending this recipe to Kaveri's "Herb and flowers in my platters-Spring Onion" event and Vardhini's "LGSS-Stuffed Paratha event



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