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Haldirams Aloo Palak Paratha

"Paratha is een type platbrood dat populair is in het Indiase subcontinent. Het wordt gemaakt van tarwemeel en kan verschillende vullingen bevatten, zoals aardappelen, groenten of kruiden. Paratha wordt meestal gebakken op een hete tava (griddle) met olie of ghee, waardoor het een lichte knapperigheid en heerlijke smaak krijgt. Het wordt vaak geserveerd als bijgerecht bij maaltijden of als ontbijt met yoghurt, chutney of andere sauzen."

Haldirams Aloo Pyaz Paratha

Onion aloo (potato) paratha is another delicious variation of the traditional Indian stuffed flatbread. In this recipe, the parathas are stuffed with a flavorful mixture of spiced mashed potatoes and sautéed onions. Here's how you can make onion aloo paratha:

Ingredients:

For the dough:

• Whole wheat flour
• Water
• Salt

For the filling:

• Potatoes, boiled and mashed
• Onions, finely chopped
• Green chilies, finely chopped (adjust to taste)
• Ginger, grated
• Cumin seeds
• Coriander powder
• Red chili powder (adjust to taste)
• Garam masala (Indian spice blend)
• Salt to taste
• Fresh coriander leaves, chopped (optional)
• Oil or ghee for cooking

Instructions:

For the dough:

1. In a mixing bowl, combine whole wheat flour and a pinch of salt.
2. Gradually add water and knead to form a smooth and soft dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

For the filling:

1. In a bowl, combine the mashed potatoes, finely chopped onions, chopped green chilies, grated ginger, cumin seeds, coriander powder, red chili powder, garam masala, salt, and chopped fresh coriander leaves if using.
2. Mix everything well to create a flavorful filling.

Assembling and cooking the parathas:

1. Divide the dough into equal-sized portions and roll them into balls.
2. Take one dough ball and flatten it slightly. Dip it in dry flour and roll it out into a small disc, about the size of your palm.
3. Place a portion of the filling in the center of the disc.
4. Fold the edges of the disc over the filling, sealing it well.
5. Flatten the stuffed ball slightly and dip it in dry flour again.
6. Gently roll out the stuffed ball into a round paratha, taking care not to let the filling spill out.
7. Heat a tawa (griddle) or a pan over medium heat.
8. Place the rolled paratha on the hot tawa. Cook for a minute or so until you see small bubbles forming on the surface.
9. Flip the paratha and spread a little oil or ghee on the cooked side.
10. Flip again and spread oil or ghee on the other side.
11. Press gently with a spatula, and cook until both sides are golden brown and crispy.
12. Remove from the pan and repeat the process with the remaining dough and filling.

Serve the hot and flavorful onion aloo parathas with yogurt, pickle, chutney, or a side of raita. This variation of stuffed paratha offers a wonderful combination of the sweetness of onions and the richness of spiced potatoes, making it a satisfying and delightful meal option.

 

"Paratha is een type platbrood dat populair is in het Indiase subcontinent. Het wordt gemaakt van tarwemeel en kan verschillende vullingen bevatten, zoals aardappelen, groenten of kruiden. Paratha wordt meestal gebakken op een hete tava (griddle) met olie of ghee, waardoor het een lichte knapperigheid en heerlijke smaak krijgt. Het wordt vaak geserveerd als bijgerecht bij maaltijden of als ontbijt met yoghurt, chutney of andere sauzen."

Punjabi Choley (also spelled Chole) is a popular North Indian dish made with chickpeas (kabuli chana) simmered in a flavorful tomato-based gravy, seasoned with a blend of aromatic spices. It is a staple in Punjabi cuisine, often enjoyed with bhature (deep-fried bread), naan, or steamed rice. Known for its bold and tangy flavor, Punjabi Choley is a favorite in both everyday meals and festive occasions.

Punjabi Choley pairs beautifully with:

• Bread: Bhature, naan, kulcha, or paratha.
• Rice: Steamed basmati rice or jeera rice.
• Accompaniments: Sliced onions, green chilies, lemon wedges, and pickles.

Palak paneer is a classic North Indian dish made with paneer (Indian cottage cheese) cooked in creamy spinach (palak) gravy. It is a nutritious and flavorful vegetarian dish that is often enjoyed with roti (Indian bread) or rice. Here's a recipe for palak paneer:

Ingredients:

• 200 grams paneer, cut into cubes
• 4 cups fresh spinach leaves, washed and blanched
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream or yogurt (optional)
• Salt to taste
• 2 tablespoons ghee (clarified butter) or oil

Instructions:

1. Blanch the spinach leaves by boiling them in water for 2-3 minutes. Drain and immediately transfer them to a bowl of ice water to retain the green color. Drain again and blend the spinach to a smooth puree. Set aside.
2. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add the turmeric powder, coriander powder, and garam masala. Mix well and cook for a few minutes.
7. Add the spinach puree and salt. Stir well and let it simmer for 5-6 minutes to allow the flavors to blend.
8. If using cream or yogurt, add it at this stage and mix well. Cook for another 2 minutes.
9. Add the paneer cubes to the spinach gravy and gently mix to coat them with the sauce.
10. Cook for 2-3 minutes on low heat to heat the paneer cubes through.
11. Remove from heat and serve hot with roti, naan, or rice.

Palak paneer is a vibrant and healthy dish that combines the goodness of spinach with the creamy richness of paneer. The flavors of spices and the creamy texture make it a popular choice among vegetarians and paneer lovers.

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Onion paratha is a simple and flavorful Indian flatbread that features sautéed onions as the main filling. It's an easy-to-make dish and makes for a great breakfast, lunch, or dinner option. Here's a basic recipe for making onion paratha:

Ingredients:

For the dough:

• Whole wheat flour
• Water
• Salt

For the onion filling:

• Onions, finely chopped
• Green chilies, finely chopped (adjust to taste)
• Fresh coriander leaves, chopped
• Salt to taste

Instructions:

For the dough:

1. In a mixing bowl, combine whole wheat flour and a pinch of salt.
2. Gradually add water and knead to form a smooth and soft dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

For the onion filling:

1. In a bowl, combine the finely chopped onions, chopped green chilies, chopped fresh coriander leaves, and salt.
2. Mix everything well so that the onions are well coated with the salt. Let this mixture sit for about 10-15 minutes. This will help release some moisture from the onions.

Assembling and cooking the parathas:

1. Divide the dough into equal-sized portions and roll them into balls.
2. Take one dough ball and flatten it slightly. Dip it in dry flour and roll it out into a small disc, about the size of your palm.
3. Place a small portion of the onion mixture in the center of the disc.
4. Gather the edges of the disc to enclose the filling and form a ball again.
5. Flatten the ball slightly and dip it in dry flour.
6. Gently roll out the ball into a round paratha, taking care not to let the filling spill out.
7. Heat a tawa (griddle) or a pan over medium heat.
8. Place the rolled paratha on the hot tawa. Cook for a minute or so until you see small bubbles forming on the surface.
9. Flip the paratha and spread a little oil or ghee on the cooked side.
10. Flip again and spread oil or ghee on the other side.
11. Press gently with a spatula, and cook until both sides are golden brown and crispy.
12. Remove from the pan and repeat the process with the remaining dough and filling.

Serve the hot and flavorful onion parathas with yogurt, pickle, chutney, or any of your favorite side dishes. These parathas have a wonderful combination of the sweetness of sautéed onions and the earthiness of whole wheat flour, making them a delightful option for any meal.

Aloo parathas consist of unleavened dough stuffed with a mixture of mashed potato and spices, which is rolled out and cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, or Indian pickles in different parts of northern and western India.

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