Ingredients
For Aloo Paratha For Vrat
- 4 boiled potatoes
- 1.5 cups samak ka atta/ barnyard flour
- ¼ cup roasted peanut powder
- 2 green chillies, finely chopped
- 1 teaspoon ginger, grated
- ½ teaspoon roasted cumin powder
- ½ teaspoon black pepper powder
- salt to taste
- ¼ cup fresh coriander, finely chopped
- water as required
- ghee/oil for cooking
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a large bowl grate the potatoes.
- Now add samak ka atta, roasted peanuts, green chillies, grated ginger, cumin powder, black pepper powder, salt to taste and fresn coriander.
- Now without adding the water knead and mix till everything is well combined. The dough will start coming together.
- Then add 2-3 tablespoons of water and form a medium consistency dough.
- Add ghee and knead for a minute.
- Now let it rest for 5-10 minutes, not more than that.
- To make the aloo parathas take a medium size dough ball and dust it with some samak rice flour. With the help of a rolling pin, roll it into a paratha, and with the help of a round cutter give it a shape. This step is optional.
- Heat a tawa on medium flame and then transfer the paratha on the tawa. Once you see tiny bubbles on top, flip the paratha and cook it from other side too.
- Add a spoonful of ghee on the aloo paratha and spread it evenly. Gently press with the help of a spatula and cook till it gets a light golden colour on each sides.
- Similarly make the rest of the aloo parathas.
- Serve hot with the tomato chutney we prepared.
Recipe Notes
- Do not add excess water while kneading the dough else it will become very sticky and you wont be able to roll the parathas.
- While preparing the dough make sure its not very soft else the aloo parathas might break while rolling them
Ingredients
For Khatti Mithi Tomato Chutney
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 8-10 curry leaves
- 4 large tomatoes, diced into medium size
- salt to taste
- 2 green chillies finely chopped
- ¼ cup jaggery
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon black pepper powder
- ½ teaspoon deggi red chilli powder
Note– Please read recipe notes in the end.
Steps In Making
- Heat oil in a pan and then add cumin seeds and fennel seeds. Cook for 5 seconds.
- Now add the curry leaves and cook for another 5 seconds.
- Further add diced tomatoes and salt. Cover it with a lid and let it cook for 3-4 minutes or until the tomatoes turn soft.
- Now add the jaggery and let it cook for another 3-4 minutes or until the jaggery dissolves completely.
- Add cumin powder, black pepper powder and red chilli powder. Mix well.
- The khatti mithi tomato chutney is ready.
- You can store it in the refrigerator for upto 5 days.
Recipe Notes
- Do not over cook the tomato chutney and dry it completely.
