| Ingredient | Quantity |
|---|---|
| For the parathas: | |
| Whole wheat flour | 3 cups |
| Water | 1 cup |
| Ghee/butter | 2 tbsp |
| Salt | 1 tsp |
| For the jeera aloo stuffing: | |
| Potatoes, boiled & peeled | 6 medium |
| Ghee/butter | 2 tbsp |
| Cumin seeds | 2 tsp |
| Turmeric powder | 1 tsp |
| Red chili powder | 1 tsp |
| Green chili, finely chopped | 2 |
| Coriander leaves, finely chopped | 2 tbsp |
| Salt | To taste |
| For accompaniments: | |
| Yogurt | 1 cup |
| Mango pickle | 1 cup |
| Raita | 1 cup |
| kcal | fat | saturates | carbs |
| 340 | 16g | 6g | 44g |
| sugars | fibre | protein | salt |
| 5g | 8g | 9g | 1.2g |
Why I Love Indian Jeera Aloo Paratha Bowl with Accompaniments
The Essence of Comfort Food: The Jeera Aloo Paratha Bowl with Accompaniments
As an amalgamation of my Pacific Northwest upbringing and my Japanese roots, I find great joy in merging cultures and culinary traditions when creating wholesome and comforting meals. One such delicacy that truly epitomizes this philosophy is the Indian delight – Jeera Aloo Paratha Bowl with Accompaniments.
Taking inspiration from Chef Sanjeev Kapoor, a pioneer in Indian culinary culture, this dish is reminiscent of the traditional stuffed paratha delicacies from Northern India. Much like the sushi rolls of my Japanese heritage, this paratha’s beauty lies in the combination of familiar, comforting ingredients enveloped in a warm, wholesome exterior.
Flavorful Fusion
The Jeera Aloo Paratha Bowl with Accompaniments is a marriage of flavors and ingredients, making it a true culinary masterpiece. From the whole wheat flour in the parathas, which reminds me of the wholesome grains of the Pacific Northwest, to the potent spices reminiscent of my travels across Asia, this recipe is an experience to savor.
This sumptuous dish pairs well with a fresh salad, akin to a traditional Japanese Tsukemono, or pickled vegetables. A bowl of Miso soup can also further enhance the heartiness of the meal. The melding of Indian spices with a subtly flavored soup provides a dichotomy of tastes that represent the dual needs of comfort and excitement in any eating endeavor.
Delving deeper into the recipe, you’ll recognize that the cumin seeds – Jeera, play a starring role. Their distinct aroma merges seamlessly with the gentle hum of turmeric and the mild heat of red chili, creating a symphony of flavors in your mouth. Coupled with the cooling yogurt, tangy pickle, and refreshing raita, the Jeera Aloo Paratha Bowl with Accompaniments makes for an unforgettable meal.
With each new recipe, I aim to capture a piece of my identity, heritage, and experiences. As with my sushi rolls and seafood dishes, the Jeera Aloo Paratha Bowl with Accompaniments represents a testament to my passion for merging contrasting cultures and flavors.
What You’ll Need
- For the parathas:
- 3 cups whole wheat flour
- 1 cup water
- 2 tbsp ghee/butter
- 1 tsp salt
- For the jeera aloo stuffing:
- 6 medium potatoes, boiled & peeled
- 2 tbsp ghee/butter
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 green chili, finely chopped
- 2 tbsp coriander leaves, finely chopped
- Salt to taste
- For accompaniments:
- 1 cup yogurt
- 1 cup mango pickle
- 1 cup raita
Method
Step One
Start by preparing the parathas. Mix the whole wheat flour with water, ghee, and salt in a large bowl. Knead it into a smooth dough. Once this is done, cover the dough and keep it aside for about 20 minutes.
Step Two
For the jeera aloo stuffing, heat ghee in a pan. Add the cumin seeds. Once they start to splutter, add the finely chopped green chilies to it. Then add turmeric powder and red chili powder to the pan.
Step Three
Now, crumble the boiled and peeled potatoes and add them to the pan. Mix well to combine the spices with the potatoes. After a few minutes, add salt to taste and chopped coriander leaves. Stir well and cook for a few more minutes. Once done, remove from the heat and keep aside.
Step Four
Divide the dough into small, equal-sized balls. Take one ball and roll it out. Place some of the prepared jeera aloo stuffing in the center. Bring the edges together, seal them tightly, and flatten it. Repeat with the rest of the dough and stuffing.
Step Five
Heat a tawa or flat pan. Place the stuffed paratha onto the tawa and cook on both sides, using a little ghee, until golden brown in color.
Step Six
Serve the hot jeera aloo parathas with accompaniments like yogurt, mango pickle, and raita.
