Comfort Food for the Vithlanis

Some everyday basics

Parathas are a big hit with all the family members at my in-laws and served along with Khatta Moong or Potato curry. Over the years, many of my extended family and friends have asked me to share my recipe for the crispy, flaky parathas that they have sampled at our home.

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There are several different ways in which to use the same dough recipe and turn it into an entirely different type of Paratha.  This is achieved by the way it is rolled and shaped and whether it is roasted on a hot tawa or shallow fried. The texture also will vary if it is cooked too fast or slowly (as I do) and whether one uses oil, ghee or butter to aid the cooking process.
The potato in my opinion is an amazing vegetable and one can make several types of curry using this simple vegetable.  In our household, we prefer a very basic “shak” and the potatoes are cut into cubes and cooked so that the curry has some gravy so we can have it with rice, paratha, roti etc.  Ask any member of our family what their favourite everyday dish is and the answer you will most likely recieve is paratha and moong or batata nu shak…I never run a risk of someone turning up their nose when the menu consists of paratha, khatta moong or potato curry and beleive me, this menu is used often enough in my house.

I would like to share here, my recipe for the simple potato curry and parathas.  The ingredients I have used are commonly available in store cupboard and my spice box or Masala Dabba(see previous post).

Here is how the Vithlani’s favourite comfort POTATO CURRY is made:

Ingredients:

4 Medium Potatoes peled and cubed

1 tsp salt (adjust to taste)

3/4 tsp chilli powder

1/8 tsp turmeric powder

3/4 tsp corriander powder

1/4 tsp cumin powder

2/3 tablespoon sunflower or vegetable oil

2 tablespoons crushed tomatoes

1/4 teaspoon mustard seeds

small handful of cilantro finely chopped and thoroughly rinsed.

1 cup of water (tip:  hot water from the kettle speeds up the cooking)

Method: (use a medium non stick pan with a lid)

Put the oil into your saucepan and heat it (on medium heat) for about 20 seconds. Add the mustard seeds and as soon as they start to crackle, add the potatoes.  Now add all the spices and toss this so that the potatoes are coated with the spices.  Now add the cup of water and the crushed tomatoes.  Cover the pan with its lid and let the potatoes simmer gently, giving it an ocassional stir.  Once the potatoes are tender and the sauce slighlty thickened, turn off the heat and pour the curry onto your serving bowl.  Garnish with cilantro and serve.

PARATHA:

1.5 cups white flour (plus 1 tablespoon for dusting)

6 tablespoon salted butter

3/4 cup water

Griddle or frying pan

Rolling pin and mat or board to roll the paratha on

steel or heat resistant spatula

Method:

In a spacious bowl mix the 1.5 cups flour and 3 tbsp butter until the mixture renders a crumbly texture.  Now add the water and bind these ingredients into a very stiff dough.  Cover the dough with cling film and set it aside for about 10 minutes.

Now divide the dough into 10  and form little balls of each of the 10 pieces.

Put one piece of the dough onto a mat or board and roll out to form a circular shape about 2 inches.  Now take a little butter and spread it thinly over the rolled out dough, now sprinke a pinch of the flour (from the 1tbsp set aside).  Gather the sides of this rolled out dough and bring it back to the centre locking in the butter and flour and forming a flat disc.  Now roll it out again, this time to form a disc about 6 inches in diameter.  Repeat the exercise with the 9 remaining pieces of dough keeping the discs covered with a tea towel to prevent drying out.

Heat a griddle or frying pan at a low temperature and place the rolled out paratha (disc).  Gently roast one side of the paratha for about 20 seconds and then turn it to roast on the reverse.  Now spread a little butter on the top of the paratha and flip it over in the pan.  Use your spatula to move the paratha gently so that it cooks evenly on all sides.  Spread some butter on the “un-buttered” side and flip this so that it starts to cook and brown. Kool until both sides are evenly golden with some brown spots.  Repeat with the rest of the dough, cooking in the same manner.