Wednesday, December 9, 2009

Aloo Kay Parathay

I live in Bahrain which is a small island in Arabian gulf , famous for its almost killing summer and scorching heat among other things . Rain is something that people of Bahrain are not so lucky to have.Last year went dry without a single drop of rain , but this year we are fortunate enough to have this blessing . The whole past week weather was pleasantly cold with occasional drizzling ... the pitter patter of  rain drops and the cold breeze was enough excuse for the heat struck people to come out and celebrate this lovely weather.
Instead of going out One of my friend arranged a get together at her place to enjoy the weather the desi style by making Aloo kay parathay,watching movies and listening music. when friends are together , nothing matters more than their company , but what makes this even more fun and exciting is to cook something together from scratch and then have it when everybody is dead tired .. The aloo kay parathay i am posting  today are the result of the combined efforts of  my friend Jamila , Arooj and off course yours truly .we had a lot of fun making these ( and eating too :)  ..
Here is a suggestion for all of you guys …. call your friends , and try cooking something together. I am more than hopeful that you will also enjoy  as much as we did.. 

What you will need :
  • Dough  : 500 gms ( take equal amounts of all purpose flour and regular chapatti dough.Mix in half teaspoon of salt and enough water till it resembles like crumbs. knead this to get a smooth dough ball )
  • Potato Stuffing : 1 kg ( boil potatoes , peel and mash . Mix in the spices (salt,red chili ,coriander powder )  , 1/2 cup finely chopped onions , 2 tablespoon finely chopped fresh coriander , 1 tsp finely chopped green chilies , juice of one lemon ) 
  • oil : 1 cup ( for frying )                         

step by step parathas

How you will do it :
  1. Make tennis size balls out of the dough . ( pic –2 )
  2. Roll out two small dough balls to about 3" diameter Chapatti. ( pic – 3 )
  3. Evenly spread about 2  - 3 Tablespoons of filling on one chapatti  leaving about ¼" space around the outer edge.( pic – 4 )
  4. Put the first Chapatti on top of the filling.  Press the center to let air out. Then press the left out areas to seal the filling.
  5. With a rolling pin roll out Paratha to about 6" to 7" diameter. This helps the filling to actually stick to the dough.( pic –5 )
  6. Heat the griddle (Tawa).
  7. Cook the rolled out Paratha over griddle for about 45 seconds to 1 minute. Lift the corner of the Paratha with Turner ( chimta ). The underside should have a few brown spots.( pic – 6 )
  8. Turn it over and cook another 45 seconds to 1 minute. Baste the top (cooked surface) with oil . ( pic – 7 )
  9. Turn it over, cook the basted surface another 45 seconds to 1 minute. Baste the top (cooked surface) with oil . 
  10. Repeat the same process with the rest of the dough balls.
  11. Aloo kay parathas are ready ( pic – 8 ) . Serve with dips of your choice and enjoy .
Notes :
  • Heating tawa is very important for making good parathas.If it is under heated , the dough will stick to it and in case of over heated tawa the dough will burnt without being cooked thoroughly .To avoid this I usually put a test bread on the Tawa. If the bread sticks to griddle, you need to increase heat. If the bread gets brown spots too quick, it is too hot. It should develop brown spots on the underside in about 30 - 40 seconds.
  • You can use any stuffing you like ( minced meat , vegetables , daal or even leftover curries ).
  • A glass of cold drink or lassi will make the parathas more tastier.

Alloy Kay parathay


jamila fazal said...

Well done Sadia...u did a wonderful job.The parathas were really yammy yammy sp wid the chattti.....Excellent Attempt...

jamila fazal said...

making alo paratha was great fun but the way u captured the pics was

Sadia Naseeb said...

Thank you jamila !!

Mona said...

Aloo ke Parathe are my favorite weekend brunch!

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