It is the holy month of Ramadan, the month in which muslims observe a fast from sunrise till sunset. Sehri is the last meal which we have before the sunsrises, which is followed by the fast for the day. The fast is then ended with Iftaar, at the time of sunset.
I like to have a wholesome Sehri that would keep me full for the day while I am fasting. With only potatoes, plain flour and basic spices in the kitchen, I decided to make Spicy Aaloo with parathas. The spiciness of the aaloos and the hint of sweetness from the parathas complimented each other very well. I made this recipe as an experiment, and it turned out so well that i decided to put it up on the blog. 😀
Here is the recipe:
Prep time: 5 minutes
Cooking time: 10-15 minutes
- Potatoes – 3, sliced
- Cumin seeds- 1/2 tsp
- Red chili powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Red chili flakes – 1/2 tsp
- Green chilies – 3, sliced
- Tamarind pulp – 1 tbsp
- Oil- 3 tbsp
- Salt – as per taste
Heat oil in a pan, add cumin seeds, let them splutter. Then add the potatoes and green chilies, fry the potatoes for 3-4 minutes. Add the remaining spices, and just a splash of water. Mix well, cover and cook till potatoes are cooked, yet they hold their shape. finally, add the tamrind pulp and mix well. Spicy potatoes are ready.
You can also add curry leaves to the dish. Since they are not available in Islamabad, so i could not add them.
Makes around 4 parathas
Total cooking time: 30 minutes
- Plain flour (maida) – 1.5 cups
- Oil/ghee – 4 tbsp
- Salt – as per taste
- Sugar – 1 tbsp
- water – lukewarm, as needed
- Semolina (Sooji) – 4 tbsp
- oil – for frying the parathas
In a large bowl, mix the flour, 2tbsp of oil/ghee, salt and sugar. Gradually add lukewarm water, knead the flour to form a dough. Knead the dough well to form a smooth dough, which should be soft.
Divide the dough into 4 balls. Roll each ball into a small disc sized circle. Spread 1/2 tbsp oil/ghee on it, and sprinkle 1 tbsp of semolina on each disk. Then make a cut from the edge of the circle to its center, and roll the circular dough into a cone shaped dough. Flatten the cone and roll it out into a paratha. Do not roll it too thin.
heat a skillet, and cook both sides of the paratha till they turn light brown. Then add oil and fry till the paratha is crispy and done.
follow the steps above for the remaining dough balls.
Parathas are ready.