Curried Aloo Paratha With Boondi Raita

Converting leftovers to a yummy recipe is sometimes tricky. Sometimes a trial and taste will give you a new recipe and sometimes a very yummy that you would love to have again and again. Curried aloo paratha is a result of one such recipe, which I love to indulge again and again. As I said earlier cooking for me and me only is something I will do when rats are on rampage in my belly. In one such a situation, I opened my fridge to check out what I can indulge with and all I could find is some veggies and leftover aloo curry. As I was not in a mood to cook elaborate meal for me, I thought of making chapatti and having with aloo curry by heating it. In the process I landed up making curried aloo paratha. A quick and yummy boondi raita complimented the soft and pleasant-tasting aloo paratha. A quick, simple and yum meal I ready to indulge!

FOR ALOO PARATHA:
INGREDIENTS:

• 1 cup cooked Aloo Curry *
• 2 cups Wheat flour + ½ cup for dusting
• Salt
• Oil
• Water for kneading

PREPERATION:

• In a bowl mix, wheat flour with a tbsp of oil, salt and water. Make smooth dough. Cover and leave for 15 minutes. Meanwhile make small size (lemon size) balls of the aloo curry and set aside.
• Divide the dough into equal portions (tennis size ball) and roll out into a 4” inch thick roti dusting with flour.
• Now gently place aloo curry ball on the rolled roti and bring the corners of the roti to the center. Pinch and press gently. Roll again to 1”inch thick circle, concentrating on the edges and dusting with flour whenever needed.
• Now on a hot non-stick pan, cook paratha by gently greasing paratha with little oil, till brown spots appear on both the sides and take out on kitchen tissue or towel.
• Repeat the following process and make the remaining paratha’s.
• Serve hot with boondi raita or tomato chutney or tomato ketchup or anything of your choice.
• Last but not least add your 'love' to make the dish 'YUMMY'.

FOR BOONDI RAITA:
INGREDIENTS:

• 1 cup Curd/yogurt
• ½ cup Boondi
• ¼ tbsp Coriander powder
• ¼ tbsp Cumin powder
• ½ tbsp Red chili powder
• Salt

PREPERATION:

• In a bowl beat curd to avoid lumps and add salt, red chili powder, coriander powder and cumin powder. Mix well.
• Add boondi and serve immediately.
• Last but not least add your 'love' to make the dish 'YUMMY'.
  

  

NOTE: If there is no leftover aloo curry and you are in a mood to spend little more time on cooking then check out the recipe here.