Peas Aloo Paratta

Parattas or Paranthas are one of my favourite meal! During school days I have visited Delhi a couple of times for summer holidays. In some of those trips, I had been lucky to taste the parathas from the road side dabbas! Ohhhh...what taste they used to have? Even one paratha is more from those kiosks! The chill buttery lassi and parathas are simply the best food one can find in the North of India!

Somehow, I have never been able to master making parathas without the filling coming out of the covering...:-) Sometimes, I succeed with aloo paratha but have never managed with any other fillings! If any of you experts have any tips & tricks on making the perfect parathas pls share...I would be so glad to get your feedback!

When I saw the peas paratha post at Raks Kitchen...I was so impressed and wanted to try them that day. Instantly I soaked some green peas and made them for dinner! I did have the filling coming out of the covering...So, I used a different method to get the perfect ones;-)

Ingredients:

For filling:

- 1 Potato boiled and mashed
- 2 cups green peas or frozen peas
- 1 inch ginger
- 2 green chillies
- some chopped coriander leaves
- Salt to taste

For dough

- 2 cups wheat flour
- 1 tsp oil
- Salt to taste
- Ajwain seeds
- warm water as needed.

Prep time: 45 mins                  Cook time: 4 mins for each paratha

Preparation:

- Make the chapathi dough with the ingredients given above and make a soft pilable dough.
- Soak the green peas for 5 to 6 hours and pressure cook them with little water. At the same time, you can pressure cook the potato as well.
- If using frozen peas, thaw them and microwave for a couple of minutes before use.
- Drain the peas completely and let it cool for 20 minutes.

- In a blender, grind the chilly and ginger first. Later, add the green peas and grind until they become smooth.
- To this mash the boiled potato and add it along with salt and coriander leaves. Do not add any water.

Making the paratha:

- I tried making the paratha by covering the stuffing with the dough but it was a disaster;-)(one needs to admit the mess too)!!! Though I did not add any water, the stuffing was little soggy and tough to handle. So, i tried the following method.
- Make two thin chapatthis. Spread a spoonful of the stuffing on one chapathi.Press the other chapathi on top of the stuffing.

- Cook this with little ghee on both sides. Serve with onion raita or pickle of your choice!

- Tasty aloo peas paratha is ready to eat.

Sending the entry to

Cooking without Onion & Garlic event hosted by Sreevalli of Ammaji Recipes

Healthy Cooking Challenge hosted by Smita of My Tasty Curry and guest hosted by Kavi of Edible Entertainment

Sweet Potato Roti

Just as I was breaking my head over what I can make for dinner, I came across this sweet potato(சக்கரைவள்ளி கிழங்கு) roti recipe in one of the cookery blogs I follow! I had been having one sweet potato in my kitchen, waiting to be used up and I decided to make it with some alterations.

As always, I wiki-ed and google-d about sweet poatatoes and came across some really interesting facts that I did'nt know before. Pink/Orange-fleshed sweet potatoes are one of nature's unsurpassed sources of beta-carotene. Studies reveal that sweet potatoes raise Vitamin A in our blood levels especially good for kids.Sweet potatoes are not always orange-fleshed on the inside but can also be of purple color, however the ones I buy almost always turns out to be a pale white!

Sweet Potato

It's important to have some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable. So, you will see that I have used ghee to prepare these rotis! These rotis have a mild sweetness and is good for a to go box!

Ingredients:

- 1 sweet potato
- 1 cube of jaggery grated or 1 tbsp of  crushed jaggery
- Approx 2 cups of wheat flour
- a pinch of salt
- a pinch of cinnamon or nutmeg for flavour (optional)

Prep time: 20 mins          Cook time: 3 to 4 mins per roti

Preparation:

- Cut the sweet potatoes into large cubes and pressure cook them for 4 to 5 whistles.
- Wait for the steam to escape and drain the sweet potato and peel the skin away.
- In a mixing bowl, add the sweet potatoes, jaggery, salt and any flavouring and mash the potatoes well.

Mashed sweet potato with jaggery and a pinch of salt

- If the potatoes are tough to mash smoothly by hand, you could use your food processor or blender to mash it finely.
- Do not add any water. You could add 1 tsp of brown sugar for additional sweetness or taste too.
- Now, add the wheat flour, knead it well and make it into a pliable dough. Add more or less of wheat flour based on the consistency of the dough.

Dough after mixing wheat flour to the mashed sweet potato

- Make lemon sized balls of the dough and roll them into a round shape like rotis, on a floured surface.

For making a roti

- In a flat pan, cook these rotis on both sides, spreading little ghee on top or butter or oil based on your preference...

Cooking the roti with little spread of ghee

- Serve hot ...you can eat these as plain wraps on the go or with one of your favourite pickles.

Ready to eat!

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