Tangy Aloo Rolls

With the same vegetables everyday.. life was getting boring.. I was just not feeling like making the same dishes again yesterday night.. So after a whole lot of googling.. and searching for some recipes.. I settled with Aloo Roll.. It was the best Aloo Roll I have eaten.. Simply loved it..

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Preparation Time:- 30 mins |  Cooking Time:– 5 mins per roll |  Serves:- 4-5 Rolls

INGREDIENTS:

  • For the Dough:-
    • 1 and 1/2 cup wheat flour (Gehun ka Aata)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the potato filling:-
    • 1 and 1/2 cup of Potatoes boiled and finely chopped
    • 1 and 1/2 tbsp oil
    • 1 tea spoon ginger garlic paste
    • 1/2 tea spoon chilly powder
    • 1 tea spoon garam masala
    • 1 tea spoon chaat masala
    • 1 table spoon fresh coriander leaves finely chopped
    • salt to taste
  • For the Onions Filling:-
    • 1 large Onion finely sliced
    • 1/2 tea spoon chilly powder
    • 1 tea spoon Dry Mango powder (Amchoor)
    • salt to taste
  • For the water mixture:-
    • 3 table spoons of water
    • 2 tea spoons Dry Mango powder (Amchoor)
    • 1/2 tea spoon chilly powder
    • 1/2 tea spoon garam masala
    • 1/2 lemon’s juice
    • salt to taste

PREPARATION:

Dough Preparation:-

Mix the wheat flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis. (You can add some All Purpose flour as well (Maida))

Cover the dough and set aside for 10 minutes.

Potato Filling Preparation:-

Heat the oil in a pan and add the ginger garlic paste and fry for few seconds.

Add the potatoes, garam masala, chaat masala, chilly powder, coriander leaves and salt. Mix properly by mashing the potatoes.

Fry for a few minutes.

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Onions Filling Preparation:-

Mix the onions well with all the masalas listed and keep aside.

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Masala Water Preparation:-

Add the amchoor, chilly, garam masala powder and salt to the water and mix properly. Add half a lemon juice to it, and mix again.

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Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely.

Once the other side is cooked turn over the chapati and simmer the stove.

Take a spoonful of potato filling and place in a single row in the centre of the chapati. Now sprinkle some onion stuffing over the potato filling and then sprinkle some masala water over this filling.

Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil/Kitchen paper on one edge to avoid the filling to fall, and serve hot.

SERVING:
  • Aloo Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.

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Aaloo Bhajiya

Yayyyy my 100th post.. 🙂

Aaloo Bhajiya, a very easy dish and a great accompaniment for rice.. We  love to have it along with dal chawal.. Do try the same as it hardly takes any time or effort.. 🙂 

Aloo Bhajiya

Preparation Time:- 5 mins |  Cooking Time:– 10-15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2-3 medium sized Potato (Aaloo)
  • Salt to taste
  • 1 tea spoon Cumin Seeds (Zeera)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 table spoon Mustard Oil (Sarson ka tel)

PREPARATION:

Peel and chop the potatoes in really small cubes.

Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.

Now add the red chilli powder, turmeric powder and salt and then add the potatoes to it immediately.

Mix properly so that the masala’s cover the potatoes properly.

Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.

Now cook uncevered for another 5 mins. This is to add some crispiness to the potatoes.

SERVING:
  • Serve hot along side of any gravy. (Goes really well with Kadhi Chawal & dal chawal)

Served

Tasty Cooking..!!

Aaloo Palak

Spinach doing the rounds.. it is highly inevitable that aloo palak is not prepared.. I somehow love this dish.. It is healthy to eat and really hassle free to prepare..

Aloo Palak

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 500 gms Spinach(Palak) finely chopped
  • 2-3 medium sized Potatoes (Aaloo) boiled and chopped in small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)
  • 1 pinch of Asafoetida (Hing)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds and hing. Allow them to crackle.

Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped palak & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and cover the lid. Allow it to cook for about 10 minutes. Stir in middle to make sure that it does not get burnt.

Now remove the lid and stir. The vegetables will get soft due to the initial steam cooking. Now we need to fry them.

Sprinkle the garam masala and dry mango powder. Mix well.

You can cook for another 10-15 mins, stirring every now and then.  Allow a bit of it to get burnt, it tastes really well.. Trust me.. 🙂

SERVING:

  • Aaloo Palak goes well with hot chapatis/paranthas and curd.

Served

Tasty Cooking..!!

Aaloo Beans

After a day at office when you want to make something that does not take too long and also that does not makes you cry for onions :), try this Aaloo Beans. It hardly takes any time to cook and is a good option for dinner…

Aloo Beans

Preparation Time:- 5 mins |  Cooking Time:– 20-25 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 250 gms French Beans chopped in small 1/2 inch pieces
  • 2 medium sized Potatoes (Aaloo) chopped in small cubes
  • 1 table spoon Mustard oil (Sarson ka tel)
  • salt to taste
  • 1/2 tea spoon Turmeric powder (Haldi Powder)
  • 1/4 tea spoon red chilli powder (Lal Mirch powder)
  • 1 tea spoon Cumin seeds (Jeera)
  • 1 and 1/2 tea spoon garam masala
  • 1 tea spoon Dry Mango powder (Amchoor Powder)

PREPARATION:

Heat the mustard oil  in a pan and add cumin seeds. Allow them to crackle.

Add the coriander powder, chilly powder, salt and turmeric powder to the oil. Now add the chopped beans & aaloo and mix gently so that everything gets folded in the masala properly.

Simmer the stove and add 1/2 cup of water. Mix again and cover the lid.

Allow the vegetables to cook in steam for about 15-20  minutes, by mixing in between. Once the water dries out and the beans gets soft sprinkle the garam masala and dry mango powder. Mix well.

SERVING:
  • Aaloo beans goes well with hot chapatis/paranthas and curd.
  • Try to add a bit ghee before serving, it will change the taste of the dish.
  • It is a perfect side with any gravy dish

Served

Tasty Cooking..!!

Sending this recipe to:

From our mom’s Kitchen

mom1

Aaloo Kulcha

This post is a part of the Stuffed Breads theme at BM#24 hosted by Srivalli.

Last time I had tried Onion stuffed Kulcha, due to the unavailability of resources.. But this time I filled up a nice tangy potato stuffing in my Kulchas.. They came out really well.. My husband was like that they have swollen up like puris… 🙂

Kulcha

Preparation Time:- 1 hr 10 mins |  Cooking Time:– 7 mins per kulcha|  Serves:- 6-7 kulchas

INGREDIENTS:

For Dough:

  • 2 cups All Purpose Flour (Maida)
  • 1/2 tea spoon Salt
  • 1 table spoon Yogurt (Dahi)
  • 1/4 tea spoon Soda bicarbonate (Baking Soda)
  • 1 tea spoon Sugar
  • 1/2 cup Milk

For Stuffing:

  • 3 medium Potatoes boiles
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon coriander powder (Dhaniya powder)
  • 1/2 table spoon Chaat masala
  • salt to taste
  • 1 tea spoon Garam Masala

For Garnishing:

  • Some Sesame seeds (White Til)
  • Some dried Mint leaves crushed (Sukha Pudina)

PREPARATION:

Take refined flour in a bowl. Add salt, yogurt, soda bicarbonate, sugar and milk and knead into a soft dough.

Cover with a damp cloth and rest for an hour.

Grate the potatoes and mix in the salt, chaat masala, coriander powder, garam masala and chilly powder, also the green chillies if using.

Mash it properly with hands. The stuffing is ready. Allow it to cool down completely.

Preheat oven to the 250 degrees for 10 mins.

Make pedas of the dough and rest for five minutes.

Roll each dough peda to a small puri, place a portion of the potato stuffing and seal it properly. Roll in into a ball again and allow it to settle for 4-5 mins.

Pat each ball into a round kulcha. Pat gently as the stuffing tend to come out easily. Roll the kulcha to make a small chapati.

Grease the baking tray with oil and place this kulcha on it. Sprinkle some sesame seeds and pudina powder on the surface.

Bake in the pre heated oven for 5-7 mins at 250 degrees. The first batch might take a bit longer.

Kulcha

SERVING:

served

Tasty Cooking..!!