Stuffed parantha - Potato

Since i've already written on how to make a stuffed parantha, this is just the stuffing recipe. Just like my mom makes it:
For the stuffing you need:

• 2 big potatoes - boiled and peeled


• red chilly powder - 3/4 tsp


• turmeric powder - 3/4 tsp


• Salt to taste


• 1 green chilly - finely chopped


• Fennel seeds (saunf) - 1 tsp


• Fresh coriander leaves - a handful, finely chopped (optional)

How to:
Mash the potatoes finely and add all the other ingredients to it. Mix well. Do taste to adjust the spices according to you.
Make the parathas and cook as mentioned in my post "Stuffed parantha - palak"

Stuffed Paranthas - Palak

Parantha's (a kind of griddle cooked flat bread) are an evergreen north Indian breakfast option. There are a variety of stuffing one can use to make delicious and healthy paranthas. My breakfast for tomorrow is stuffed palak paratha. This one is a little tricky so I'll put in an how to make it easy tip at the end ;) read on:
You need:
Wheat flour - 2 cups
Curd - 1 tbsp
Salt - 2 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
1 green chilly - finely chopped
Palak (spinach) - chopped finely 2 cups (wash really well before chopping)
Oil for cooking
Water for kneading the dough

How to:
Add 1 tsp salt, 1 tsp oil and curd to the wheat flour. Mix slightly and then with water knead into a tight dough. Cover and keep aside.
Drain the washed and chopped spinach really well to remove all water. Add red chilly powder, turmeric powder, green chilly, and cumin seeds. Mix well. DO NOT add salt at this point. If you do, the spinach will leave water and cannot be used as stuffing.
Take the dough and knead it some more till it is smooth. Divide into fist size parts. Roll out each part with a rolling pin into small circles. Put a drop of oil in the middle of the circle, add a pinch or 2 of salt (according to your taste) and spread evenly on the circle. Put a little of the spinach filling in the center and fold the edges to close the ball. Roll out again into a flat round bread. Sprinkle some wheat flour while rolling to avoid the bread sticking to the surface.

Heat a griddle and put the rolled parantha on it to cook. Spread a little oil on both sides and cook till they are nicely crisp and brown.

An easier way to make it is to mix all the ingredients together (even the spinach) while kneading the dough. Then you only need to roll it out and cook it and avoid the messiness of the stuffing. tastes are different though and I prefer the stuffed version :)

More stuffing recipes coming up :)

Vegetable upma

Upma has always been a quick fix for me. This South Indian dish can be made with a lot of variations. Mine is a simplified version which includes veggies to give it that i-am-eating-healthy feel.

you need:

thick sooji (semolina) - 1 cup

1 cup chopped mixed vegetables (peas, beans, carrots, cauliflower)

Onion - 1 large - finely chopped

tomato - 1 medium (optional) finely chopped

ginger - 1 inch piece - julienne or grate

green chilli - 1 finely chopped

red chilli powder - 1 tsp

turmeric powder - 1/2 tsp

salt to taste

Mustard seeds - 1 tsp

kadhi patta (curry leaves) - a few

urad dal/ chana dal - 1 tbsp

water - 3 cups

oil - 2 tsp

ghee - 1 tbsp

How to:

In 1 tsp oil roast the sooji till it is slightly brown and fragrant. stir frequently for even cooking.

In another pan, mix the oil and ghee and heat. Temper the mustard seeds and kadhi patta. Add the urad/chana dal and roast lightly. Add the onion and cook till brown. Add ginger and green chilly. Add the vegetables, cover and cook for a minute. Add tomatoes and all spices and cook till tomatoes are soft. Add the water, cover and cook till all vegetables are slightly soft. Add the roasted sooji and cook till all the water is absorbed. In case the semolina is too thick and is still slightly uncooked, add more water and simmer for a bit.

Serve hot garnished with some namkeen, lime juice and coriander leaves.