TEERANGI PARATHAS AUR ALU KI SABJI

        

NOTE: Parathas flaky,crispy,stuffed,buttered,fried in tons of ghee.....is one yummy dish which is an eternal favourite all over India. Popularly eaten either for breakfast as in North or for dinner down South I am giving you a new version of this humble paratha. Have it either for breakfast with fresh curd or for dinner with alu ki subji.

U need: Dough 1                               Dough 2
Maida: 1 cup                                     Maida:1/2 cup
Palak leaves: 1/2 cup                    Peeled beetroot: 1 
Coriander leaves: 1/4 cup              Tomato ketchup: 3 tsp
Green chillies:3                            Jeera powder: 3/4th tsp
Salt to taste                                Red chilli powder:1/2 tsp
Oil: 2 tablsp                                Oil : 2 tablsp
Sugar: 1/2 tsp                             Salt to taste
                                                Cardamom powder:3/4 tsp

Dough:3
Maida:3/4 cup
Haldi powder: 1/2 tsp
Oil: 2 tablsp
Salt to taste
Sugar:1/2 tsp

METHOD:
1.Dough 1: Clean,wash the palak leaves and coriander leaves.Grind together with green chillies to a smooth paste. Put the maida in a bowl.Add the ground paste,salt,sugar,oil and knead to a smooth dough.Knead well.Use a little warm water if needed.Cover and set aside.
2. Dough 2: Wash beetroot well.Peel the skin and chop to pieces. Grind together along with tomato ketchup,jeera powder,red chilli powder,cardamom powder,salt.Put maida in a bowl.To this add the beetroot paste,oil,and knead to a smooth dough.Again if needed you can use a little warm water.
3. Dough 3: In a bowl add all the ingredients and knead to a smooth dough.
4.Paratha:
Take a small ball from the three dough.It should be slightly bigger than a marble(goli).Gently roll each ball to a slightly long rope. Join them together at both ends and twist them together.Roll them to a Swiss roll shape.Press gently and roll to a medium sized roti using a little oil,while rolling with the rolling pin.You can see the three dough merging together and having three colours.
Heat a tava.Put the paratha and fry well on both sides using a little ghee.The heat should be medium and the parathas should be cooked well on both sides.
5. Serve hot with Alu ki subji and chutney of your choice.Or with fresh curd.

ALU KI SABJI:
Boil 3 potatoes.Cut the potatoes into 2 .Don't peel the skin. Lightly fry in oil till light brown.Cut one onion to slightly large pieces.Chop fine another onion along with 2 pods garlic. Heat oil in a kadai. Add 1 bay leaf,1/2 tsp jeera and saute. To this add 4 or 5 slit green chillies.Add the large pieces of onions and fry well.Now add the finely chopped onion-garlic and continue frying till the onions turn translucent. Add fried potatoes and fry further. Add turmeric powder,salt and sugar and add 1 cup water.Simmer till the gravy thickens.Add 1/2 tsp cinnamon powder.Garnish with chopped coriander leaves. Serve with the teenrangi parathas.
Bonn!!!Appetite!!!!