Aaloo Bhara Paratha

Ingredients:-

2 cups flour, whole wheat

1 teaspoon salt

Water for mixing

Ghee or Oil for frying

For Filling - 4 medium potatoes

1 small onion, finely chopped

2 whole green chilies, crushed

1 teaspoon coriander seeds crushed

1 teaspoon ajowan (carum)

1 teaspoon salt

1 teaspoon red chili powder

1 teaspoon coriander leaves, chopped


Method:-

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.

Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.

Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.

Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.

Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.

Serve with yogurt or Raita.



Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Chicken Karahi

Ingredients:-

Chicken 1(cut in small pieces)
Onion 2 or more (cut in pieces)
Tomatoes 5-6, medium sized
Garlic 4-5, Cloves, crushed
Ginger 1/2, square pieces sliced finely
Green chillies 6-7
Corriander Leaves 1/2 cup
Caraway seeds 1/2 teaspoon
Black Pepper 1/4 teaspoon (ground)
Ghee 3/4 cup


Method:-

• Add garlic and salt to chicken and cook with 1/2 cup water for about 5 minutes, add ghee, add onion.
• Fry chicken at a medium to high heat, covering the karahi and stirring constantly.
• Fry till onions are slightly brown, add tomatoes , cut into small piecies, ginger and green chillies.
  
• Cook till tomatoes are also fried.
  
• Add caraway seeds, black pepper, corriander leaves.
• Fry for about 2 minutes
  

• Serve Hot with Naan,