Alu chatpata

Ingredients:

  • Potato – 3 medium size
  • Oil – 1 tbsp
  • Mustard seed – 1 tsp
  • Cumin seed – 1/2 tsp
  • Coriander seed – 1 tsp
  • Fennel seed – 1 tsp
  • Cinnamon – 1 inch stick
  • Black pepper – 5 no.s
  • Red chilly – 2
  • Red chilly powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Amchur powder – 1/2 tsp
  • Chopped coriander leaves – 1 tbsp
  • Salt – As per taste

Recipe:

Peel the potatos and make small cubes out of it.

Make a coarse powder of cumin,coriander,fennel seed,red chilly, black pepper,cinnamon using mortar and pestle.

Heat oil in a kadai. Add mustard seeds into the hot oil. When it crackles, add potato cubes, salt, turmeric powder, red chilly powder and mix properly. When the potato is half cooked, add the dry masala powder mix and cook again.

When the potato cubes are cooked properly, add amchur powder , mix it well and switch off the flame.

Sprinkle chopped coriander leaves and serve hot with roti/paratha or use as a side dish with rice.

Note: Baby potato is best for this recipe. If it is not available, normal potato can be used.

Egg Mughlai Paratha

Ingredients:

  • Maida – 1 cup
  • Oil – 3 tbsp
  • Salt – As per taste
  • Egg – 2 no.s
  • Onion – 1 medium
  • Green chilly – 2
  • Turmeric – 1/2 tsp
  • Red chilly powder – 1/2 tsp
  • Coriander leaves – 1 tsp chopped
  • Garam masala powder – 1/2 tsp

Recipe:

In a bowl, take maida. Add salt, 1tsp oil. Mix these thoroughly in dry state using both hands.  Knead it to a soft dough using luke warm water. Cover it with a muslin cloth and keep aside for 20 minutes.

In a bowl, break the eggs. Add finely chopped onion,green chilly,turmeric powder,red chilly powder,coriander leaves, garam masala powder, salt and mix well.

Take the dough. Knead it for some more time. Divide it into medium size balls. Using a rolling pin, start rolling the ball as thinly as possible. Take a spoon of the egg mixture, place it in the middle of the paratha. Spread it little bit towards the edge. Now fold the sides in a rectangular shape so that the egg mixture is sealed in the folds.

Now heat tawa. Half cook the paratha first in both sides. Now sprinkle oil and cook both the sides till it becomes crispy and brown.

Serve it hot with green chutney, potato fry, sliced onion.

Note: Cook the paratha with little more oil and in medium flame so that the inside mixture is cooked properly along with the outer maida cover.