This quarantine is a great time to be trying new things right. Well here I am stepping back into the kitchen trying new cuisines and new recipes.
Growing up I always ate South Indian food, mostly consisting of rice and curries. It was a very rare occasion that we would eat rotis, or chapatis. This particular night, we were also supposed to have chapatis. That’s when I asked my mom if we could try out something new. Im a huge fan of aloo parathas but always heated up the frozen ones. So this was my attempt at aloo parathas.
Recipe (makes 10)
Chapati: In a bowl add 1 cup of whole wheat flour. Add room temperature water until the mixture turns into a dough like consistency. Keep kneeding the dough until it has a nice bounce to it.
Aloo: Boil 1 potato in a pot. In a separate bowl add 3 teaspoons of chili powder, 2 teaspoons of cumin seeds, salt to taste, 1 tablespoon of ginger garlic paste, 1 tablespoon of chopped cilantro, and minced 2 thai chilis. Add the boiled potato to this bowl and mash all the ingredients together.
Paratha: Create small rounds (golf ball sized) of the potato mixture. Take a piece of dough about palm sized and flatten it out with our fingertips into a rough circle. Place the aloo in the center and fold the chapati mixture over the aloo into a ball shape. Then carefully while flouring your board roll the paratha out without the mixture falling out. Flip the paratha as you go into a nice round roti. Then place the roti in the pan. Enjoy with dhai (yogurt) and a pickle of your choice.
thezenfoodie 