Final Friday Feedstuffs

Say what??!!  Yes another month getting over.  This is part three of Indian breads, begun here.  (All YAM's recipes can be found in the "MenU" tag.)

Now I would love to bring you some photos of my very own filled paratha, but difficult to do when actually up to the wrists in the production.  Thus I am again indebted to Google Images.

The observant of last month's offering will have understood that parathas are simply folded and fried chapattis.  The folding gives a flakiness but occasionally these plain ones can be a bit - well - unexciting.  An absolute favourite, among Indians and non-Indians alike, is ALOO PARATHA.  There are three ways to produce these.  All require that you have first prepared the potato.

Two large potatoes will be sufficient for the measured bread mix given in the first of the series. Wash them and boil them with skins on.  This truly improves the taste.  Peel them once cooled slightly and mash them with melted ghee in which has been lightly toasted your choice of spices; mostly I add amchoor (mango powder), garam masala and salt and pepper.  Finely chopped green chili and/or fresh coriander adds a nice dimension. Reserve this to side whilst dough is mixed.  

Style one; 
Now you can let the dough rest and roll as if for chapattis.  On one you put a layer of the potato mix and cover with another chapatti.  Seal the edges with water and proceed to shallow fry until the breads are bubbling and browning.

Can be kept warm in a basket wrapped in tea towel.

Style two;
Somewhat similar, but instead, make the dough a little softer, tackier and rather than rolling it out, pat it out with fingers on well-floured board.  Place aloo mix on top and again cover with a layer of dough.  This method lets the potato still stand as a separate layer, yet it is also more integrated, rather than simply a stuffed bread.  Fry as before.

Style three;
A slightly cheaty quick method is to mix the flour directly into the potato masala mash. Add the yoghurt and water very carefully and make a complete dough.  This can now be rolled and fried in its turn.  The result of this one is somewhat closer to the Scottish "tattie scone"!  

All are delicious and traditionally these are breakfast/brunch food. Serve with fresh curd, lemon and a chutney of choice.

From this basic you can venture out - add methi (fresh fenugreek leaves) or palak (spinach), gajar (grated carrot)..... be adventurous!!

AUR KHANNA.