Wednesday, 29 April 2009

Onion, soya and aloo paratha

Aloo/ Potato: 3 medim
Onion: 1 medium finely chopped
Soya mince: 1/2cup
Ginger chili paste: 4 tbs
Aamchur/ Dry mango powder: 1tbs
Garam masala: 1tbs
Salt to taste
Jeera/ Cumin seeds: 1tbs

Wheat flour
Ghee/ Butter

Boil water and add soya mince in boiling water and place the lid and let soya cook for 2-3 minutes. Check method to cook on the soya mince box you are using. Once cooked, drain off all water.

Make paratha or medium soft dough using wheat flour and water. Add salt and 2 tbs of oil in the wheat flour. Apply additional oil on dough and mix it well till it is soft to feel. Make about 6 balls.

Wash, boil aloo. Peel and mesh it and keep it aside.

Heat oil in pan. Add 1tbs of jeera let it crackle. Add aamchur and wait for 20-30sec, ginger chili paste.

Add onions. Fry it till golden brown. Add soya and mix well. After 1-2 minutes add salt, garam masala and mix well. Keep it aside and mix in meshed aloo once it is cooled off. At this point at extra salt if required. Make about 6 balls.

Heat the pan.

Take dough ball and roll it big enough to stuff aloo onion and soya ball. Apply oil before placing the ball on the dough. Place the aloo onion and soya ball in the middle of rolled dough and nicely cover it and remove extra dough if required. Press the ball and make it flat. Roll out paratha.

Place paratha on hot pan. Cook paratha on medium-hot flame. Turn after side is cooked light brown. Apply ghee or butter on the cooked side. Turn again once other side is cooked and apply ghee. Cook until paratha is fully cooked.

Enjoy with curd, pickle, chole, kaali dal, onion raita and extra butter.

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