Blogging Marathon 7 : Aloo Parantha with SpringOnion Salad

Due Apologies for the delay in starting the Blogging Marathon #7due to numerous technical and internet problems.
We begin the Blogging Marathon #7, brainchild of the lovely Srivalli today with our first post.
My theme for the Blogging Marathon #7 is Combo Meals.
The first is Aloo Paratha with Spring Onion Salad.

Aloo Paratha with SpringOnion Salad

Aloo Paratha :

Ingredients -
One cup of whole wheat / atta
3 Boiled Potatoes
Ginger - 1/2 inch
Cloves of garlic - 2/3
Coriander leaves (optional)
Red chilli powder - as per individual taste and preferance
Salt - as per taste
Sugar - pinch
Oil
Ghee
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Amchur powder (optional)

Method :
Peel the covers of boiled potatoes.
Grate the potatoes or finely mash them.
Add red chilli powder, salt,sugar , coriander powder,cumin powder and garam masala & mix well.
Finely grind in mixer garlic,ginger and coriander leaves together and make a fine paste.
Add this paste to the mixture and mix all the ingredients properly.
Make small balls (pedas) of the aloo mixture.
For the dough, add water to the wheat powder (atta).
Add some salt.
Knead it with some oil and make a fine dough.
Let the dough rest for half an hour by covering it with muslin cloth.

Take a small ball of the dough and roll it like a puri.
Take a peda of the aloo mixture and place in the middle of the puri.
Seal by pulling the dough on all sides to make a ball.
Dust it gently with some flour.
Roll it like a chappati.

Heat the tava / girdle.
Roast the aloo parantha properly on both the sides.
Do not roast on high flame.
As per taste, the paratha can be greased with oil or ghee.
Hot aloo parathas are ready to be served.


Spring Onion Salad :

Ingredients :
One bunch of spring onion
Red chilli powder - as per taste
Salt - as per taste
Crushed roasted peanut powder (danyache khut)

Coriander leaves for garnishing
For tempering
Oil
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida (hing) - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Sugar - pinch 

Method :
Wash the spring onions.
Cut them into small fine pieces and keep in a mixing bowl.
Add chilli powder, salt and sugar and mix well.
Prepare a tempering (tadaka) by heating oil in a heavy bottom vessel.
When the oil is heated properly, add mustard seeds.
When they splutter, add cumin seeds, hing and turmeric powder.
Pour the tempering (tadaka) over the spring onions and mix well.
The spring onion salad is ready to be served.
The salad has a crunchy taste to it and tastes well with aloo paratha.

Do try this combo meal and let me know...



Take a look at what the rest of the marathon bloggers are upto..