Aloo Paratha (Stuffed Potato Paratha)

Ingredients:

Whole Wheat flour - 4 cups.
Olive oil - 4 Tbsp
Potatoes (boiled&mashed) 4 large
Green peas - 1 cup
Onion (chopped) 1 cup
Green chili - 1
Ginger - 1'' piece
Cilantro (finely chopped) - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Ghee or butter - 1 Tbsp

Procedure:

• In a bowl mix together wheat flour, hot ghee and a pinch of salt. To this add water and make the dough (which is easy to roll on a board with rolling pin). Keep it in the refrigerator for at least half an hour. Take the dough and make them into lemon sized balls.
  
  
• Next we will make potato for stuffing the paratha. Peel and cut the potatoes and boil them in water for 10 minutes. Keep them aside.
• Put 1 tablespoon oil in a pan on medium heat. When the oil is hot add cumin seeds, onion pieces and cut green chili pieces.
• When onion turns light brown add peas, cook for 3 to 4 minutes. Next add mashed potatoes, grated ginger, turmeric powder and salt to taste. Mix well and cook for 5 to 7 minutes. Add cilantro and mix well.
• The stuffing is ready. Make the stuffing into lemon sized balls.
  
  
  
• Dust the rolling board with flour and place a ball of dough in the center. Roll it into a 5" diameter circle.
  
  
• Place potato ball in the center and cover it with the same flattened dough. Dust again with the flour and roll into a 6" to 7" diameter circle dusting it with flour whenever its sticking to the board.
  
  
• Next place a tava on medium heat and brush it with oil. Place the rolled paratha carefully.
  
  
• When it turns golden brown turn it over to the other side and let it cook to the same golden brown color. Brush it with oil on both sides.

Serve it hot with chutney or yogurt.

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Dum Aaloo

Ingredients:

Potatoes (small) - 1 pound
Tomatoes - 1/2 pound
Onion - 1
Cilantro - 1/2 cup
Cashew nuts - 10
Almonds - 10
Red chilies - 2
Cumin seeds - 2 tsp
Cloves - 6
Cardamom - 3

Procedure:

• Peel all the potatoes and boil them in hot water over medium heat for 10 minutes. They should be tender to fork touch.
• Take a pan and add 1 tsp oil and a pinch of turmeric. Keep it on medium heat. To this add the boiled potatoes and let them light brown for a few minutes. Keep them aside.

• Next make a paste of almonds, cashew nuts, red chilies, cilantro,cumin and cloves (half the quantity) with a little water. Keep it aside.
• Now take a deep frying pan and keep it on medium heat. To this add 1 Tbsp oil. When hot add the remaining cloves, cinnamon and cardamom.
• Next add onion and let it brown. Then add a pinch of turmeric followed by the paste you made earlier and salt to taste. Let it cook for a few minutes.Make tomato puree.
• To this add tomato puree and let it cook for 10 minutes.
• When done add the potatoes and cook for 5 more minutes.
• Garnish with finely chopped cilantro. It is ready for serving.

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