Friday, March 26, 2010
Aloo ka paratha by Abhi, Experts are back to the kitchen
After a long gap from the kitchen and cooking, yesterday we decided to cook something delicious. My cousin who is now in Cochin suggested the idea of aloo ka paratha. I am lazy these days and that is a reason I suspend cooking for some time. I called Jk and we left office early, bought vegetables and wheat flour for cooking aloo ka paratha. My new house mates started staring at me as if they doubt my expertise in making paratha. I convinced them that I have proven experience in making them and they will not be dissatisfied with the final output.
Let’s see what the ingredients were for the preparation. This was made for 8 people and I have marked the quantity accordingly.
1. Potatoes (aloo) – 1 kg
2. Onions – ½ kg
3. Green chillies – 250 gms (I normally say the shop keeper to give it for 5 rupees : ) )
4. Curd (2 packets of ½ litre)
5. Masala that includes red chilly powder and turmeric powder
6. Salt to taste
8. Wheat flour
I gave the potatoes to Nandu(my cousin) and asked him to remove the outer covering. Potatoes should be boiled until they are ready to be smashed as paste. I chopped the onions and then heated them on mild fire and oil. After they were light brown, I added turmeric powder, grated green chillies, red chilly powder to it and heated it until they were ready to make way for the smashed potatoes to enter. These were further heated adding salt to give a better taste to the stuffing.
The process of making dough out of the wheat powder was not hard and took another 10 minutes to get soft. The utensil was not capable to handle 1kg of flour so I repeated the process once again until the entire flour was used. It is idle to keep the dough closed with a lid in a container for 10 minutes so it turns softer.
I used chapatti maker to make aloo ka paratha. I plugged it to the power outlet and kept it for six minutes. The chapatti maker is idle for a month and I expect it needs a warm up. The next process was to stuff the ingredients cooked into the dough and cover it so no pieces escape the covering. This is a process that needs real time expertise and it will consume most of your precious time.
The dough with the stuffing is then dipped into wheat flour and placed in the chapatti maker for final preparation. Heat both the sides for a minute and you have the aloo ka paratha ready for consumption. We placed the paratha on a piece of paper and applied ghee over it. Ghee can be applied depending upon the cholesterol levels. My age and health permits the use of ghee :)
This process continued until I had 32 parathas ready. We also invited Dileep to taste the delicious (really yaar they were delicious) parathas.
After the preparation of hot parathas, curd was served in round and flat bowls with salt as required and all enjoyed the tasty parathas. In my house all do not prefer cooking inhouse and thus the utencils were limited. The hunger never permits waiting and thus we managed newspapers as a base to handle the hot aloo ka paratha while others were busy with plates.
I ate 8 parathas and this continued until my stomach was completely satisfied. Dipping aloo ka paratha in curd… mm… the taste is still in my taste buds. This was a nice experience and as you know sharing adds an extra value to your cooking. Satisfaction is not in seeing your recipe turn into the desired output but, watching other people enjoying it.
Though my representation lacks, when compared to other food bloggers but my enjoyment and satisfaction has no comparison.