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Indian Vegetarian Recipes - Combinations & Mini Meals |
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Dum Aloo With Missa Parantha |
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| INGERIDENTS |
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| For Dum Aloo:- |
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| Potatoes |
250 gm |
| Curd |
1 Cup |
| Red chillies (whole) |
2 |
| Cumin seeds |
1 tsp |
| Salt |
to taste |
| Thyme |
1/2 tsp |
| Desiccated coconut |
2 tsp |
| Tomatoes |
2 |
| Green chilli |
1 |
| Piece of ginger |
1 inch |
| Oil for frying |
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| Garam masala |
1/2 tsp |
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| For Missa Parantha: |
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| Wheat flour |
250 gm |
| Gram flour (besan) |
100 gm |
| Spinach (chopped) |
1 Cup |
| Ghee (melted) |
2 tbsp |
| Salt |
to taste |
| Water for kneading |
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| extra ghee for frying |
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METHOD |
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For Dum Aloo:- |
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| Dry roast red chillies, cumin seeds, thyme on a low
flame, on a hot griddle. Add desiccated coconut and mix
well. Grind it in a grinder. Boil potatoes till done. Prick
and deep-fry potatoes till they are golden. When done,
keep aside.
Mix together curd, chopped tomatoes, green chillies,
ginger, ground masala and salt. Blend the mixture in a
blender.
In a pan, add 1 tbsp of oil, put all the masala into it.
Cook till oil leaves the sides of the pan. Add half cup of
warm water and fried potatoes. Cook for 4-5 minutes.
Sprinkle garam masala and serve hot with missa parantha |
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| For Missa Parantha:- |
| BWash spinach well. Mix all ingredients along with
spinach and knead it into a smooth dough.
Roll on board and make a parantha, applying some ghee.
When done serve hot with dum aloo. |
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