SPICY BHARWAN DUM ALOO
INGREDIENTS
6 potatoes, medium-sized, 2 tbsp oil for deep-frying, 1½ onions, medium-sized and roughly chopped
½” ginger piece, 3 garlic cloves, 3 green chillies, 3 red chillies, whole and dried, 3 tomatoes, medium-sized and roughly chopped, ¼ tsp turmeric powder, 2 cloves, 1” cinnamon, 1 green cardamom, salt to taste
For the potato stuffing
3 tsp coriander, chopped, 3 tsp coconut and ginger, grated, 1 tsp red chilli powder, 1 tsp garam masala
salt to taste
METHOD
• Wash, peel and cut the potatoes into half.
• Heat oil in a pan and deep-fry the potatoes till they are brown. Drain the excess oil and let them cool.
• Meanwhile, mix all the ingredients of the stuffing. Once the potatoes are cooled, scoop each potato and place a portion of the stuffing in the centre. Keep the potatoes aside.
• Heat 1 tsp of oil in a pan. Add the chopped onions and sauté until they are translucent.
• Once the onions are cooled, add the ginger, garlic, whole and dried red chillies and green chillies and grind into a puree. Keep the onion puree aside.
• Now take one cup of water and chopped tomatoes in a saucepan and cook on medium heat till the tomatoes are soft.
• When the tomatoes get cooled, remove the extra water and grind into a puree. Keep the tomato puree aside.
• Heat the remaining oil in the same pan and add the onion puree and cook for four minutes.
• Mix in the cloves, cinnamon and cardamom and cook for a minute.
• Add the tomato puree and cook for five minutes. Adjust the consistency of the gravy and stir in between.
• Add salt and mix well.
• Just before serving, mix in the stuffed potatoes and cook for 3-4 minutes.
• Remove and serve hot with laccha parathas.
LACCHA PARATHA
INGREDIENTS
2 cups wheat flour, 1-2 tsp ghee or oil, water, as required for kneading, salt as required, ghee/oil, as required
METHOD
• Mix together all the ingredients to make a smooth dough. Cover and keep aside for 20 minutes.
• Divide the dough into medium-sized portions. On a dusted rolling board, roll it into 6-7 inch diameter discs.
• Apply ghee on the paratha discs and sprinkle some flour on the top.
• Start folding the paratha from the edges and pleat the paratha till the end.
• Roll the pleated edges tightly and join the edges.
• Lightly dust with flour and now roll into round parathas of about 4-5 inches in diameter.
• Heat the tava and place the paratha on it.
• Apply ghee on both the sides and keep flipping, till the paratha is evenly browned and well-cooked.
• Remove and serve hot with Dum Aloo.
