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Health & Nutrition
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Manjula's Kitchen: Aloo Paratha
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<blockquote data-quote="spnadmin" data-source="post: 128720" data-attributes="member: 35"><p><u><a href="http://www.youtube.com/watch?v=ZHqZlKrfbGg&feature=player_embedded" target="_blank">YouTube- Aloo Parathas Recipe by Manjula,Indian Vegetarian Gourmet</a></u></p><p><u></u></p><p><u></u> </p><p>Dough:</p><p> </p><ul> <li data-xf-list-type="ul">1 cup whole-wheat flour</li> <li data-xf-list-type="ul">1/2 cup water (Use more as needed)</li> <li data-xf-list-type="ul">Pinch of salt</li> </ul><p>Potato Filling</p><p> </p><ul> <li data-xf-list-type="ul">2 medium potatoes</li> <li data-xf-list-type="ul">1/4 teaspoon salt</li> <li data-xf-list-type="ul">1/2 teaspoon cumin seeds (Jeera)</li> <li data-xf-list-type="ul">1 chopped green chili</li> <li data-xf-list-type="ul">2 tablespoons chopped cilantro (green coriander)</li> <li data-xf-list-type="ul">1/2 teaspoon garam masala (optional)</li> <li data-xf-list-type="ul">1/2 teaspoon amchoor powder (optional)</li> </ul><p>Also needed</p><p> </p><ul> <li data-xf-list-type="ul">1/4 cup whole-wheat flour for rolling</li> <li data-xf-list-type="ul">Oil to cook</li> </ul><p><strong>Method:</strong></p><p> <u>Dough</u></p><p> </p><ol> <li data-xf-list-type="ol">Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.</li> <li data-xf-list-type="ol">Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.</li> <li data-xf-list-type="ol">Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.</li> </ol><p><u>Filling</u></p><p> </p><ol> <li data-xf-list-type="ol">Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.</li> <li data-xf-list-type="ol">Once tender, remove them from the water and let them cool down. <em>Note: Do not cool the potatoes under running water because the potatoes will become too soft.</em></li> <li data-xf-list-type="ol">After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.</li> <li data-xf-list-type="ol">Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.</li> </ol><p><u>Making paratha</u></p><p> </p><ol> <li data-xf-list-type="ol">Divide the dough and potato mixture into 6 equal parts. The potato ***** should be about 1 1/2 times larger than the dough *****.</li> <li data-xf-list-type="ol">Roll the dough into 3 inch diameter circles. Place the potato ***** in the center. Seal by pulling the edges of the rolled dough together to</li> <li data-xf-list-type="ol">make a ball. Proceed to make all six *****.</li> <li data-xf-list-type="ol">Let them settle for 3 to 4 minutes before rolling them.</li> <li data-xf-list-type="ol">Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water</li> <li data-xf-list-type="ol">on it. If the water sizzles right away, the skillet is ready.</li> <li data-xf-list-type="ol">To make it easier to roll the *****, first roll them in dry whole-wheat flour.</li> <li data-xf-list-type="ol">Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.</li> <li data-xf-list-type="ol">Place the paratha over the skillet. After a few seconds you will see the</li> <li data-xf-list-type="ol">paratha change color and puff in different places.</li> <li data-xf-list-type="ol">Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.</li> <li data-xf-list-type="ol">Flip again and press with the spatula making sure the paratha is golden-brown on both sides.</li> <li data-xf-list-type="ol">Cool the parathas on a wire rack so they don’t get soggy.</li> <li data-xf-list-type="ol">Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.</li> </ol><p><a href="http://www.manjulaskitchen.com/2007/01/14/aloo-parathas/" target="_blank">Aloo Paratha | Manjula's Kitchen | Indian Vegetarian Recipes</a></p></blockquote><p></p>
[QUOTE="spnadmin, post: 128720, member: 35"] [U][url="http://www.youtube.com/watch?v=ZHqZlKrfbGg&feature=player_embedded"]YouTube- Aloo Parathas Recipe by Manjula,Indian Vegetarian Gourmet[/url] [/U] Dough: [LIST] [*]1 cup whole-wheat flour [*]1/2 cup water (Use more as needed) [*]Pinch of salt [/LIST] Potato Filling [LIST] [*]2 medium potatoes [*]1/4 teaspoon salt [*]1/2 teaspoon cumin seeds (Jeera) [*]1 chopped green chili [*]2 tablespoons chopped cilantro (green coriander) [*]1/2 teaspoon garam masala (optional) [*]1/2 teaspoon amchoor powder (optional) [/LIST] Also needed [LIST] [*]1/4 cup whole-wheat flour for rolling [*]Oil to cook [/LIST] [B]Method:[/B] [U]Dough[/U] [LIST=1] [*]Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand. [*]Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough. [*]Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes. [/LIST] [U]Filling[/U] [LIST=1] [*]Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender. [*]Once tender, remove them from the water and let them cool down. [I]Note: Do not cool the potatoes under running water because the potatoes will become too soft.[/I] [*]After the potatoes are cold enough to handle, peel the skin off and mash the potatoes. [*]Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes. [/LIST] [U]Making paratha[/U] [LIST=1] [*]Divide the dough and potato mixture into 6 equal parts. The potato ***** should be about 1 1/2 times larger than the dough *****. [*]Roll the dough into 3 inch diameter circles. Place the potato ***** in the center. Seal by pulling the edges of the rolled dough together to [*]make a ball. Proceed to make all six *****. [*]Let them settle for 3 to 4 minutes before rolling them. [*]Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water [*]on it. If the water sizzles right away, the skillet is ready. [*]To make it easier to roll the *****, first roll them in dry whole-wheat flour. [*]Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. [*]Place the paratha over the skillet. After a few seconds you will see the [*]paratha change color and puff in different places. [*]Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula. [*]Flip again and press with the spatula making sure the paratha is golden-brown on both sides. [*]Cool the parathas on a wire rack so they don’t get soggy. [*]Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven. [/LIST] [url=http://www.manjulaskitchen.com/2007/01/14/aloo-parathas/]Aloo Paratha | Manjula's Kitchen | Indian Vegetarian Recipes[/url] [/QUOTE]
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Manjula's Kitchen: Aloo Paratha
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