May 27, 2011

Alu Paratha with Tangy Relish

Parathas = Punjabi Food ! And the spicier the filling, the tastier it is, not to mention what all the oil does to your waistline ! But an occasional indulgence is always pardoned :)
And who can forget Aloo Parathas (flat Indian bread with spicy potao filling) with dahi (curd) / Achar (pickle). In my days @ Delhi & Chandigarh, this was a staple followed by a huge glass of Lassi or Chaas (beaten curd with sugar / spices) ! Slurp!
Today’s dish is another kid’s favourite( actually , mine too J) – Alu Parathas with Tangy Relish. With a little prior preparation this can be assembled in less than 30 minutes for a great breakfast / lunchbox option. Sending this to Blogging Marathon Day 5 under Kids Delight theme.
Prep time : 20 mins. Cooking time : 20 mins. Makes : 6 Parathas.
(a)  For Paratha:
·         Wholewheat flour – 2 cups
·         Salt- 1 tsp
·         Oil – to fry

(b)  Potato filling:
·         Potatoes – 2 large
·         Onions chopped fine – 2
·         Coriander powder – 1 tsp
·         Amchur powder – 1 tsp
·         Salt – to taste
·         Coriander leaves – ¼ cup
·         Mint leaves – 1 tsp (opt but recommended)

(c)   For Tangy Relish:
·         Carrots – 1 no – diced fine
·         Onions – 1 no – chopped fine.
·         Tomatoes – 1 no. deseeded and chopped
·         Oil – 2 tbsp
·         Tamarind extract – 1 tsp
·         Red chilli powder – ½ tsp
·         Mustard seeds – ½ tsp
·         Turmeric – 1 tsp
·         Salt – to taste
Stage 1 – Paratha Outer Crust:
1)      Mix wholewheat flour, salt and water to make a slightly stiff dough (like for Chapathi). Rest for 20 mins while you prepare the filling and relish.
Stage 2 – Filling:
1)      Boil the potatoes in a microwave or pressure cooker (3 whistles). Drain, peel and mash them well.
2)     Heat oil in a skillet, fry onions, add amchur powder, coriander powder. Sauté well.
3)     Once onions are translucent, switch off the stove Add these to mashed potatoes and add coriander leaves, mint leaves. Mix well.
4)     Divide into equal portions (lemon sized balls) and cover and keep

Stage 3 – Relish:
1)      Heat oil. Splutter mustard. Add turmeric, carrots, onions and fry till carrots are almost till done.
2)     Now add tamarind extract, red chilli powder, tomatoes and fry well again. Add as little water as reqd.
3)     Adjust salt and other spices as reqd. You may add ½ tsp of sugar or jaggery if you like.
4)     Garnish with coriander leaves and keep ready.
Stage 4- Making the paratha:
1)      Pinch out a sweet lime sized ball out of the dough. Roll on a floured surface to 3 -4 inch diameter. Add the filling in the centre. Cover it on all sides with the dough.
2)     Dip in dry flour again and roll out a paratha of 8 inch dia and a little thicker than normal rotis.
3)     Heat a skillet and toss the paratha onto that. Drizzle oil all around the paratha.
4)     Cook on both sides till brown spots appear.
5)     Serve hot with relish / curd / pickle or any other combo
Check out the Blogging Marathoners doing BM#5 along with me 

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli


  1. What a delicious combination. I am drooling over here..

  2. Delicious platter...Irressitable.

  3. That relish looks so tangy and droolworthy.

  4. I love the relish here..tastes so good with parathas.

  5. Wonderful and irresistible combo, feel like having that plate rite now..

  6. Parathas are so perfectly done. Tangy relish is a perfect combination.


  7. Wow.. such a yummy meal. Tangy relish is making my mouth water. I'm going to make this real soon.

  8. Love aloo paratha anytime!


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