Aloo Parata

I felt like having parata for lunch. I decided to prepare aloo parata and tomato pickle.

It tasted really good and the menu was aloo parata, tomato pickle and curd. I made instant tomato pickle.

Ingredients:

For stuffing:

Potato - 2

Onion - 1 

Green chilli - 1 (adjust)

Chilli Powder - 1/4 tsp

Coriander Leaves - 3 tbs

Salt - to taste

Garam masala - 1 big pinch

Turmeric - a pinch

For Dough:

Wheat Flour - 1 1/2 cups

Maida - 2 tbs (optional)

Salt - to taste

Oil - 1 tbs

Omam / Ajwain - 1 pinch (optional)

Water - to knead

Method:

Mix wheat flour, maida, salt and oil and ajwain. Knead well by adding water. Make a  smooth dough. Keep covered for half an hour.

In the mean time, boil the potato with 1/4 tsp salt. Once done, peel off the skin and mash the potatoes. Chop onion and green chilli into fine pieces. 

In a bowl add mashed potatoes, onion, green chilli, garam masala powder, turmeric powder, salt, chilli powder and coriander leaves. Mix them well.

Heat a tawa. Take a big lemon sized ball of dough, Flatten it little and keep 1 tbs of potato mix at the center. Cover  and roll the dough. ensure that the filling is not coming out. 

Drizzle little oil in the tawa. Place the rolled parata. Cook on both the side. Drizzle oil on both the side. Once done serve hot with a piece of butter on top along with curd and pickle.

Instant tomato pickle:

I have not followed any procedure for this recipe. This is purely my version of preparing tomato pickle :)

Ingredients:

Tomato - 250 grams

Chilli Powder - 3 tsp (adjust)

Salt - 2 tsp (adjust)

Gingelly oil - as required

Fenugreek Seeds Powder- 1/4 tsp

Mustard Seeds - 1/2 tsp

Method:

Chop the tomatoes into very fine pieces. In a bowl add chopped tomatoes, chilli powder, salt, 1 tsp of gingelly oil. Combine well by using a dry spoon. Keep this mixture covered for an hour.

After an hour mash the mixture slightly. Heat a pan (preferably heavy bottomed pan. I used sauce pan). Add 4 tbs of gingelly oil and add the mixture to it. Mix well and cook on a medium flame, stirring in between till the oil separates from tomato. Add Fenugreek powder. Mix well and cook for another 2 minutes on low flame.

Turn off the heat. Once it comes to room temperature, store it in a clean dry container. 

Note:

• Spice and salt level can be adjusted according to one's taste level.
• I have not made this in bulk quantity, hence not sure about the shelf life.