Alu Paratha (Punjab)

Alu Paratha is one of the most famous of all dishes available in North Indian states though the cuisine is a favorite of Punjabis. Alu parathas are best served with pickles and curd, but it can also be taken with gravies, fries or other side dishes.

Ingredients

All-purpose flour 2 cups

Mashed potatoes 5

Coriander powder 2 teaspoons

Cumin powder 1 teaspoon

Cumin seeds ½ teaspoons

Turmeric ½ teaspoons

Red chili powder 1 teaspoon

Chopped coriander leaves 3 tablespoons

Grated ginger 1 teaspoon

Vegetable oil 2 table spoons

Ghee 3 teaspoons

Water to knead dough

Salt to taste

Method §  Mix mashed potatoes, coriander powder, cumin powder, cumin seeds, turmeric, red chili powder, grated ginger, chopped coriander leaves, and salt in a mixing bowl. Once thoroughly mixed keep the mixture aside. §  Mix all-purpose flour, salt, and ghee; slowly add water and knead the flour to smooth dough. Keep it aside for 30 minutes to 45 minutes. §  Divide the dough into several lime-sized pieces, and roll them in between your palms to get them round. Add 1 tablespoon potato paste to the middle of each ball and press them to thin discs using a chapatti press. §  Heat a frying pan and spread little vegetable oil on it; fry each parathas on both sides until they are cooked well. Serve hot with pickles or your favorite gravies.

Alu Poha (Maharashtra)

After Alu Paratha we have Alu Poha here. Alu Poha is a Marathi breakfast made from beaten rice. Light spicy, Alu Poha can be served with pickles or even plain.

Ingredients

Beaten Rice 2 cups

Potato 1

Onion 1

Green Chili 1

Chana daal 1 teaspoon

Urad daal 1 teaspoon

Mustard Seeds ¼ teaspoons

Curry leaves a few

Peanuts a few

Vegetable oil 4 tablespoons

Turmeric powder 1 pinch

Lemon

Coriander leaves a few

Salt to taste

Method §  Soak beaten rice in water for 10 minutes; wash and drain all the water; Add salt and turmeric powder and keep aside. §  Peel and cut potato into small pieces; chop onion, green chili, and coriander leaves finely. §  Heat vegetable oil in a pan and add mustard seeds into it and fry until they crackle. Add chana daal, urad daal, peanuts, and curry leaves one by one to fry in oil. §  Add cut potato pieces and fry till golden yellow; add chopped onion and chopped green chili. §  Add beaten rice and keep stirring; cook for 6 to 8 minutes in low flame; §  Let it cool for sometime before adding lemon juice. Garnish your Alu Poha with coriander leaves and serve.