Sunday, January 17, 2010
For the potato curry:
Potatoes: 2 medium; Peel and cut in big chunks
Tomato: 1 medium
Methi leaves: handful; Chopped or dried kasturi methi - 1 tsp soaked in a little water
Garlic: 2-3 fat cloves
Dry red chillies: 3 pieces; I like it hot
Coriander seeds: 1 tsp
Oil: 2 tsp
Blend all the spices in a blender.
Heat the oil in a wok and fry this spice mix till oil separates at the side.
Add the chopped tomato and salt. Fry for a couple of minutes.
Tip in the potatoes and methi leaves. Give it a good stir and let it cook for some more minutes.
Add 11/2 cups of water, check the seasoning and cover and cook till potatoes are done.
For the Paratha dough:
Whole wheat flour: 1 cup
Flour: 1 cup
Vegetable oil : 21/2 tsp
onion: 1 big; Chopped
garlic: 2-3 cloves; chopped
Ginger: 11/2 “ pc; smashed
Milk: 2 tbsp
Green chillies: 1; chopped
Coriander leaves: handful; chopped
Dry roasted peanuts: 1/3 cup
oil for frying: approx 2 tsp for each paratha
Mix the dough ingredients together. With water knead to get a soft but dry dough. Make 3 balls and lightly coat them with oil. Keep covered.
Heat a tsp of oil and fry the chopped onion, garlic, ginger, green chillies with salt. Once its pink add the choppes coriander leaves and switch of the heat.
Once cool add the eggs and milk and beat to mix. crush the peanuts to small pieces and keep aside.
Roll the flour ball as thin as possible.
Put 1/3 of the egg mix in the center and spread with a spatula. Sprinkle some crushed peanuts on top and then very carefully bring the sides in to form an envelop. Once done it would be rectangle in shape.
Heat oil in a pan and carefully put the stuffed paratha on it. Fry on low till golden brown on both sides.