Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Breakfast

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Palak / Spinach Paratha

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Serves: Makes around 12-14 parathas

Ingredients:

  • 2 cups whole wheat flour + 1 cup flour for dusting
  • 1½ cup chopped fresh spinach
  • 2 teaspoon red chili powder
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon sesame seeds
  • ½ teaspoon turmeric powder
  • 4 tablespoon yogurt
  • oil for brushing
  • Salt to taste

Ingredients

Method:

  1. Add chopped spinach, red chili powder, turmeric powder,yogurt, sesame seeds, ginger-garlic paste,and salt in a bowl. Mix everything with your hands. Spinach should get coated with all the spices.
  2. Add whole wheat flour to the spinach mixture. Make dough by adding little water at a time. The dough should not be too soft or too stiff. Rest this dough for 30 minutes.
  3. After 30 minutes, knead the dough again and divide into equal balls. Flatten the ball with your palms and dip into the flour. Roll the parathas into a circle.
  4. Heat griddle/tava. Place a rolled paratha on it. Brush little oil and cook from both the sides by flipping to other side.
  5. Serve hot with pickle or yogurt.
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Masala Dosa

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Masala Dosa

Ingredients:

For the potato subzi or Potato Masala :

  • 3 medium boiled potatoes
  • 1 onion
  • 1 tablespoon grated ginger
  • 2 tablespoon oil
  • 5-6 curry leaves
  • ¼ teaspoon mustard seeds
  • Pinch of asafoetida
  • ½ teaspoon chana daal
  • ½ teaspoon urad dal
  • ½ teaspoon cumin seeds
  • 2 dry red chillies
  • ½ teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1 teaspoon lemon juice
  • Salt to taste
  • 1 tablespoon chopped cilantro

Method:

Potato Subzi :

  1. Slice the onions. Peel the boiled potatoes and mash them roughly with your hands. Do not make a paste.
  2. Heat oil in a pan and add mustard seeds, chana daal, urad daal. Let the mustard seeds pop and the dals change it's color. Add asafoetida, curry leaves, ginger, and red chilies. Add turmeric powder and mix all.
  3. Add sliced onion and cook until it gets translucent. Add mashed potatoes. Add salt to taste. Mix everything and cook for another 5 minutes. Garnish with chopped cilantro.
  4. Heat tava or griddle. Get a laddle full of dosa batter and pour onto tava. Spread the batter into circular motion with the help of a laddle. Drizzle some oil along the side and top of the dosa. Let it cook until the edges turn brown. Add ⅓ cup of potato masala in the middle and fold the dosa. Serve immediately with coconut chutney.