[susanj]

Hi I need a recipe for aloo paratha - I really adjusted to having them for breakfast. and its one of the thing I miss.

I know its not the usual UK breakfast, tea or coffee and toast or cereals or yogurt (except on sundays - then its a full on fry up - a healthy one).

What does the rest of the Indian tree people have for breakfast????  

Susanj

[Jock & Di]

susanj, on Nov 24 2006, 07:07 AM, said:

What does the rest of the Indian tree people have for breakfast????  

Susanj

Susan, heading states pakora and then you ask about paratha. Are they the same?

Fruit til noon for us and tea, usually green.

[dzibead]

Jock & Di, on Nov 23 2006, 04:52 PM, said:

Fruit til noon for us and tea, usually green.

Shockingly wholesome!  

[Jock & Di]

dzibead, on Nov 24 2006, 10:32 AM, said:

Shockingly wholesome!  

BUT usually crash and burn in evening !! Working on it but.

[Phantom]

susanj, on Nov 24 2006, 03:07 AM, said:

Hi I need a recipe for aloo paratha - I really adjusted to having them for breakfast. and its one of the thing I miss.

I know its not the usual UK breakfast, tea or coffee and toast or cereals or yogurt (except on sundays - then its a full on fry up - a healthy one).

What does the rest of the Indian tree people have for breakfast????  

Susanj

Do you need the recipe or you are asking what do we eat
Anyways, I am gonna give the recipe for paranthas.

Boil the potatoes for 15 min. and after they get soft, peel the skin.
Mash the peeled potatoes and mix green chillies, coriander leaves, red chilli powder (the amount depending on your taste buds)

Now take some wheat flour around 250gm add half cup water. Basically it should just be enough to make a soft dough. Then take a lemon size dough and roll it flat into small circle. Fill it with the mashed potato and cover that filling from all sides with the dough. Now roll it again in circle and put it in a pan in mild heat. After half a min. turn it over and add half a tsp oil on top and rub it all over then turn it again and add some more oil to cover this side. Wait till both sides get a dark brown colour and take them out and serve with tomato ketchup with a cup of butter.. yum..

[digital drifter]

susanj, on Nov 24 2006, 03:07 AM, said:

What does the rest of the Indian tree people have for breakfast????  

Susanj

Weekdays, as I go to office early, last night's leftover rice, made into watery curd rice with pickle with  2 hot dosas/idlis/upma thrown in.  Tea.   Weekends, early lunch.

[jyotirmoy]

Fresh Papaya, Banana & either apple or other seasonal fruit, one organic egg lightly fried & lassi in summer, milk with Muesli in winter.

[mani]

for aloo paratha
To the mashed potato mixture  - add a dash of dried mango powder( anchur) or chat masala or few drops of lime juice. and some cumin either whole or powder.

for breakfast - Paratha / eggs / Poha / upma / leftover chappatis in a gravy called saayal mani in  sindhi

mani

[gautam]

Susan,

Phantom is such a wonderful person, giving you a simple, delicious, unfussy and HEALTHY recipe for aloo paratha. For a fun read, try Suvir Saran's Indian Home Cooking, where he describes his grandma's inimitable ones, and her asbestos fingers, when she tore open the frying paratha on the gridlle and insinuated some unholy quantity of ghee into its already flaky, puffed folds as a coup de grace!!

For a great paratha recipe

http://www.anothersu.../...ic=808&st=0

post #4, 113, 146, 147, 150,

[cyberhippie]

The answer of a philistine I know but frozen aloo parothas are pretty dang good. I was pleasantly surprised when I tried them!!!

Look for an Indian grocer in your area!!

[gautam]

Not philistine! Having to make the darned things yourself puts them in the realm of fantasy. Having them in the freezer makes them a fact! That said, even if one cannot always find good aloo parathas and gets the jones, the Indian or Oriental grocer will stock frozen Roti Prata from Singapore or Malaysia. These come in frozen uncooked rounds, most conveniently separated by parchment paper.

What you do is make the aloo filling, even cooking the filling a little in a non-stick skillet, and seasoning it with lemon or lime juice after this slight initial cooking, or mango powder before. Do what pleases you, but do not make the filling greasy. Take a frozen round, peel off paper from one face, carefully spread a judicious amount of filling almost to the edge, leaving a respectable border. Take a second round and peel off one face and slap it down.

You should have have 2 frozen rounds sandwiching the aloo filling, with the top and bottoms protected by parchment paper. While all these exciting events are going on, you, with your third and fourth hands [having gone to India, you naturally have acquired said extra arms] have placed a skillet, nice heavy duty non-stick of appropriate dimensions on the stove and have even started the heating element going.

Now you remove the topmost bit of parchment paper, and slap down that face onto the skillet with a swift, dextrous flip of your palm that does not spill anything. Carefully remove the remaining bit of paper. The "pratas" [sic] will begin to sizzle, they have that much shortening and anneal themselves at their edges with a little judicious encouragement from you with a spatula of appropriate size, shape and material [to not damage your pan].

Regulate your heat to brown, not burn the pastry. Flip it over and cook the other side. make sure to cook the sides adequately, so all is cooked through.

Faster than kneading your own dough, although not by all that much, if you are handy with flour and have planned ahead.

Edited by gautam, 28 October 2007 - 03:15 PM.