My Culinary Trial Room

Thursday, April 7, 2011

Paneer Aloo Parathas, Boondhi Raitha & Smoked Potato

So finally I am here with the paneer aloo parathas. This is gonna be a long post cos there are recipes for two other dishes added with this... So sorry first and please do spare some time to read thro all the recipes... Thanks in advance.

I love paneer and aloo for their own flavors. I made home made paneer which I posted sometime back. The final outcome was that I had only a small quantity of paneer which would not be sufficient to make paneer parathas. And then I had an idea *chinnggggg*. Why not combine aloo and paneer... Knew that the flavor would be a hit and hurriedly cladded on my apron.

Click here to go to Bhoondhi Raitha
Click here to know how to make Smoked Potato

~*Ingredients*~
For the dough
Wheat flour - 1 1/2 cup
Oil -1 tbsp
Salt

For the stuffing
Paneer - 1 cup (crumbled or grated)
Potato - 1 (medium sized)
Onion - 1 finely ch0pped (small size)
Ginger - garlic paste - 1 tsp
Green chilli - 1 finely chopped
Cumin seeds - 1 tsp
Coriander leaves - little (finely chopped)
Turmeric Powder - a pinch
Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - as needed

Oil for frying parathas

For the raitha
Kaara Bhoondhi - 1 cup
Roasted peanuts - 1/4 cup
Thick curd - 1 cup
Water - 1/4 cup
Salt - as needed
Pepper powder - for flavor

For the smoked potato
Boiled and peeled baby potatoes - 5
Thick curd - 2 tbsp
Garam masala - 1/2 tsp
Chilli powder - 1/4 tsp
Turmeric powder - a pinch
Salt - as needed

The Making

Mix wheat flour, add 1 tbsp oil, salt as needed and make a soft dough by adding water little by little and bring it to the chapathi consistency.
Knead it well, cover it and let it sit for 20 minutes.

Lets prepare the stuffing

Boil and mash the potato. Grate or crumble paneer
Add all the ingredients mentioned in the stuffing section.
Mix well and set aside

Stuffing for the paratha is ready.

Make equal sized balls out of the dough.
Roll it out into small chapati, place a tbsp of stuffing on the top, gather and close it from all sides

Now dust wheat flour and roll it out gently with the stuffing. (with the sealed part on the top).
Note: Take care that excess stuffing does not come out. Be careful when rolling.

Heat a tava and put the rolled out paratha on it .Wait for bubbles to appear, then apply a tsp of oil on the top and flip it over to the other side. Repeat the same on the other side. Fry both sides till brown spots appear. Repeat the same with the rest of the dough.

Serve with raitha. We had this with boondhi raitha, one of my huss's favorites and smoked potato.

Bhoondhi Raitha...
Mix kaara bhoondhi, peanuts, curd, water, salt and pepper powder. This should be in a semi gravy consistency.

Smoked Potato...
Mix all the ingredients in the smoked potato section and allow it to marinate for 1/2 an hour
Prick it with skewers or kebab inserts and show it over medium flame rotating it evenly so that it gets charred on all sides.
Serve hot...
We really loved the flavor of this smoked potato...