I have been trying to sit and write this post for probably an hour. I have edited, reedited, deleted, started over this post for I don’t know how many times. This reminds me of love letters been written and rewritten to make it the perfect one. The house is calm and for once my kids who are already awake is not coming to disturb me, so can’t blame them this time. I’m so distracted that I check my mails halfway writing this post and my mind is racing on many things piled up for today. Even though I’m a stay-at-home mom I eagerly wait for Friday as I don’t have to wake up early in the morning to make breakfast and I don’t need to hit the snooze button 10 times before I finally wake up. But the weekends are getting even busier these days with kids classes and project meetings for my older one. The thought of having summer vacation is welcoming with my current mindset but I’m sure once it starts I would be pulling my hair apart running like a zombie playing the judge for my kids never ending fights. That time I’ll be eagerly waiting for the school to start. I know I’m running around in circles chasing one thing over the other. Aren’t we all? I know I should enjoy each moment with fresh thoughts and endless new opportunities to have fun in whatever I have in life. That is some ‘Food For Thought’ for everyone but with my stomach growling I guess my body needs its food first. Today’s recipe is aloo parathas which is basically aloo(potato) stuffing inside rotis. I served these soft parathas with tomato-garlic chutney and curd. Having given my body its food, my mind is flashing around the thoughts I served them, before I start the cycle of running around my usual routine.
Whole Wheat Flour — 2 cups
Water — about 1 to 1.5 cups
Potatoes — 3 medium
Turmeric Powder — 1/2 tsp
Chilli Powder — 1 tsp
Garam Masala Powder –1/2 tsp
Chat Masala (Or Amchur/Dry Mango Powder) — 1/4 tsp
Salt — to taste
Coriander leaves — 3 Tbsp (finely chopped)
Ghee/Butter as needed
1. Combine whole wheat flour and salt and knead it well to make a soft dough. Cover and keep it aside for at least 10-15 minutes.
2. Wash and boil potatoes and cook them well. Remove skin and mash them with a masher. Mix salt, turmeric powder, chilli powder, garam masala powder, chaat masala, coriander leaves with potatoes. Make small balls from the potato stuffing and keep them aside.
3. Divide the chapatti dough from step 1 in to 10-12 parts. Make a ball and roll them in to small circle. Keep the stuffing in the center of the circle and close the dough from the edges. Roll the stuffed rotis in to paratha.
Another option is to make 2 small circles and keep the stuffing on the center of one. Cover this dough with other circle. Then roll in to parathas.
4. Heat a flat griddle or tava and when hot, carefully transfer the rolled out parathas on the tava/griddle and let it cook for a minute. Flip to the other side and cook them. Now add ghee/butter (about 1/2 tsp each side) and cook till the parathas get golden brown. Enjoy with your choice of chutney or pickle and curd.
The last one was topped with cheese for my kids.
For my kids I added some grated cheese and folded it after the parathas were golden brown. They really liked it.
My Day 5, BM#16 recipe under “Show your breakfast”. To Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 click here.
Thank you for visiting Sizzlingveggies.com. If this is your first time here -- a Warm Welcome. Get ready with your chef hat, apron, and a big SMILE to cook some tasty recipes from around the world. Don't hesitate to join my Facebook Fan Page where I share my passion for cooking, baking, blogging and never ending sizzling recipes.