Aloo and cheese paranthas with yogurt dip

One dish dinners are my favourite…..err….dishes that dont use rice or pasta too can be one dish right?? On week nights when minimum fuss needs to be endowed upon the kitchen, aloo paranthas to the rescue….they used to be a rare treat when we were growing up, but thanks to that wonder product called aloo mash, and if you have chappati dough on hand, these can be whipped up in no time at all….i added a little grated cheddar cheese to these paranthas because I was feeling particularly happy with the yoghurt dip I churned up……i’d been eying anitha’s recipe for ages now…but as always got down to making it at a time that i least expected to……..it was thick and yummy and i think will make agreat bread spread too…that i guess i will keep for another day!!……..Piping hot, straight off the griddle, aloo paranthas always disappear faster than I give them credit for…..

The paranthas are off to Valli’s roti mela…..its going to be a stampede at the round up!!

For the aloo paranthas (makes 6)

Dough to make 6 chapatis

For the filling

1 c boiled potatos mashed or 2/3 c potato flakes

½ t red chilli powder

½ t ginger paste or grated ginger

1 t finely chopped green chillies

Salt to taste

2-3 t coriander leaves finely chopped

2 T grated cheddar cheese

Mix all of the above into a firm mixture and divide into 6 equal balls

Roll out each of the chapatti dough balls into a disc about 5 inches in diameter, place the stuffing in the middle and pinch the ends of the chapatti together to seal and make a ball. Using dry whole wheat flour, roll out each stuffed dough ball into a parantha about 6 inches in diameter. On a preheated griddle or tava, cook on each side till evenly cooked, apply a little oil or ghee on each side and press down using a spatula till mildly crisp. Serve hot with yoghurt and pickle.

For the yoghurt dip (inspired completely by anita’s recipe)

1 c chilled hung curd (I used homemade low fat)

½ c cubed & deseeded cucumber

1 pod of garlic, crushed smooth

1 green chilly finely chopped

Salt to taste

A pinch of freshly ground pepper

In a bowl, mix the yoghurt with all the ingredients except the cucumber and pepper till well incorporated. Add the cucumber and mix again. Garnish with freshly ground pepper and serve chilled.

To make hung curd

Spread a muslin cloth over a wide strainer and put 2-3 cups of fresh yoghurt into it. place a bowl underneath the strainer. Leave in the refridgerator for 6-8 hours or overnight. Discard the whey, transfer the hung yoghurt to another container and use as required. Will keep for a couple of days in the refrigerator without turning sour