Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

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Happy cooking!


Friday, June 27, 2008

Aloo (potato) chappathi

For the chappathis
Wheat flour - 250 gms
Curd (yoghurt) - 2 teaspoons (10gms)
Salt to taste
Add warm water and knead the wheat flour and curd into a dough like for regular chappathis. Let stand for half an hour.
For the filling
Potatoes - 3 big ones
Ginger - 10gms
Jeera (cumin) - powdered 1 teaspoon
Green chillies - 4
Salt to taste
Boil and crumble the potatoes. Grind the green chillies and ginger and add to potatoes. Add in the jeera powder and salt to taste.
For the stuffed chappathis
Shape big leamon sized balls out of the wheat dough. Take each ball and use your fingers to create a depression in the middle. Now place a little of the filling into the depression and then reshape it back into a ball. Now the stuffing is fully inside. Gently roll out balls into chappathis sprinkling loose wheat flour to prevent sticking.
Heat a flat pan and use a paper napkin or cloth to rub on a little oil on it. Place the chappathi on and cook both sides.
Serve hot with yoghurt and mint chutney.


Liz said...

Dear Dershana,
I have tried your aloo chappathi recipe and come out well.Thanks a lot.

Dershana said...

Glad you liked it Liz.

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