Posts Tagged Alu

How to make Aloo Paratha

Aloo Ka Paratha is very easy to make and its very tasty at the same time. It is simply roti stuffed with spiced meshed potatoes and cooked with plenty of ghee or butter. The Alu Paratha is Indian dish and is very popular Punjabi breakfast menu.

Parathas are roties made with plenty ghee and aloo Paratha is Roti stuffed with Potatoes. Aloo/alu/aaloo is the hindi word for Potatoes.

The Aloo Prathas are usually served with Pickles and curd and a hot cup of milk tea. I prefer to dip my hot crispy parathas in milk tea and eat. It is supposed to be served hot. Hot parathas are very crispy and scrumptious.

The filling should be all meshed so that it does not stick out and tear the dough while rolling it out.

 

The Following step by step recipe will make 8 Aloo Parathas. First the Roti dough is prepared and the Potato is prepared separately and than the Spiced and meshed potatoes are stuffed in the roti and rolled to make Aloo Parathas.

Ingredients for roti used for making Aloo Parathas:

  1. 2 cups of flour 400 g
  2. Water for making dough (210 ml approximately)
  3. Pinch of Salt

Ingredients for spiced Potato stuffing used for making Aloo Parathas:

  1. 4 medium sized Potatoes
  2. 1/4 tsp Roasted and grounded Jeera
  3. Pinch of Chilly powder
  4. 1/4 tsp Garlic paste
  5. Coriander Leaves (cut into very small pieces)
  6. Salt to taste
  7. 1/4 Onions (optional-It is supposed to be cut really very finely)
  8. Pinch of Masala (optional)

Other Ingredients used for Making Alu Parathas:

  1. Ghee or Butter for cooking
  2. Plain Flour for dusting

Method for the dough used for making Aloo Parathas:

  1. Sieve the flour
  2. Heat water for making dough.
  3. Add a pinch of salt to flour and mix it.
  4. Add water to the dough and make a smooth dough.
  5. Break the dough into 8 equal pieces.
  6. Make each small dough round and smooth.

Method for the Stuffing used for making Alu Parathas:

  1. Boil and peel the Potatoes.
  2. Mesh the potatoes.
  3. Add Jeera Powder, Chilly Powder, Garlic Paste, Cut Coriander/Cilantro Leaves, Sliced Onions, Salt and Masala.
  4. Mix this well.
  5. Break the Potato filling into 8 equal pieces and make it round in shape.

Remaining Method for making Aloo/Alu/Parathas or Potato Stuffed Roti:

  1. Take 1 dough and roll out to to the size of 1 large potato.
  2. Put the the potato filling in the middle of the half rolled dough.
  3. Close the filling inside the dough.
  4. Pat the dough with some flour and roll out the Paratha.
  5. Heat a tawa or a flat pan smear some ghee or butter on the pan.
  6. Transfer the rolled Paratha to the pan/tawa.
  7. Cook both sides of paratha well, apply plenty of ghee or butter while cooking.
  8. Repeat the process for all the parathas.
  9. Serve hot Aloo Parathas with curd and pickles and a large cup of milk tea.
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Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

Aloo Anda (Egg and Potato Curry)

The Aloo Anda/Anda Alu curry in Fiji Indian style is made by boiling the eggs, taking off its shell and frying the boiled egg till light brown. The Potatoes are cut into bite size pieces and cooked, when the curry is half way cooked, the boiled eggs are added to the curry and cooked. This curry is tasty when there is a thick gravy and some tomatoes are also added to give flavor. You can also garnish the Anda Aloo curry with coriander leaves.

Some people boil the eggs and potatoes while other people make the same curry by boiling only the eggs and not the potatoes. Its entirely your choice to boil the potatoes or not for making Anda Aloo curry.

I have also seen that some people do not fry the boiled eggs in oil. I prefer to fry it because it it gives a special taste.

Ingredients for cooking Aloo Anda (Egg and Potato Curry):

  1. 4 Eggs
  2. 3 medium sized potatoes
  3. 1 Carrot (optional)
  4. 2 tbsp Oil
  5. 1/4 tsp Sarso
  6. 1/4 tsp Jeera
  7. 5 seeds Methi
  8. 1/4 tsp Chilly Powder
  9. 1 tbsp Garlic paste
  10. 1 Onion
  11. 1/2 tsp Ginger paste
  12. 2 tbsp Masala
  13. 1 tsp Haldi
  14. Curry leaves
  15. Coriander leaves for Garnishing
  16. Salt to taste
  17. 4 cups water for boiling eggs and potatoes
  18. 4 cups water for cooking curry (approximately)

Method for cooking Aloo Anda (Egg and Potato Curry):

  1. Put the eggs and potatoes in a pot and cover it with water.Put a lid and boil this till potatoes are tender.
  2. Let the eggs and potatoes cool and take off the potato skin and take off the egg shell. Cut the boiled potatoes in bite size pieces.
  3. Use a food peeler to take off a thin layer of skin off the carrot, rinse the peeled carrots and cut it in small pieces.
  4. Take off the onion skin and cut it into lengthwise slices.
  5. Rinse the coriander leaves and cut it into pieces.
  6. Heat oil and pour the boiled eggs in the hot oil, fry this in low flame till golden brown and take it out of the oil when brown.
  7. In the same hot leftover oil, pour the sarso, jeera, methi, some onion, curry leaves and ginger. Stir this and add garlic.
  8. When garlic starts to get light brown, add the haldi and masala stir and add potatoes.
  9. Add the 4 cups of water, carrots, salt, chilly powder and the boiled and fried eggs.
  10. Cook till the soup is bit thick and the carrots are tender.
  11. Serve Aoo and Anda Curry with rice or roti and chutney.

Note:

  1. You can know that the potatoes are tender and boiled by inserting a fork or a knife in the potato. If it is inserted easily than the potatoes are boiled.
  2. When you are in steps 7 and 8, do not let the items burn, otherwise it will taste ugly. So keep the flame low on this step and be fast.
  3. You can either call this recipe aloo anda curry or anda aloo curry but its basically Egg and Potato Curry.
  4. You can either add more water or less water. The amount of water added to any type of potato curry depends on the quality of potatoes used. Better quality potatoes means lesser water will be used as well as lesser cooking time. A thick gravy in Anda Aloo curry will be tasty.
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