“Nachani (Finger Millet/Ragi) ~ Aloo Paratha” .. A healthy poushtic (energetic) paratha with added goodness of Nachani a millet known for its high calcium source ... I served this with Sprouted Moong ~ Bamboo Shoots ~ Bimbul Gashi, you may serve it with chutney or any other dish too … And I must say the paratha’s were soft and delicious … and with moogan gashi the combination was awesome … Yummy Yumz ….
** Mixing of millets along with other ingredients has become a sort of habit with me and I am on the lookout for many more such combinations. Nachani / Finger millet rules other millets in my home as I love it from childhood. Though those days there was no much of informations doing rounds my mom did prepare dosa and nachani uddak / juice many a times. Over years these two dishes has been a part and parcel of my food habits for life. I have already posted the nachani ~ wheat combo roti earlier in the blog, you may use the search option for the same.
** This paratha is in similar lines except that I added on aloo / potato / batato along with spices and made aloo paratha version. Nachani itself gives soft rotis and addition of mashed aloos not only added on taste but made them crispy out and soft within. I served this with a masala curry that was already prepared for noon lunch. But this paratha actually needs no dish along with it to be served. You can serve this with some fresh curds / pickle / raita / chutney too. Also you can have this parathas with a large blob of fresh homemade butter the way I do. I usually pass on the curries and chutney to hubby and always enjoy my dosa / paratha with butter. It’s a childhood habit that has stuck on through rolling years.
** For the “Nachani (Finger Millet/Ragi) ~ Aloo Paratha” Recipe ….
** Pressure cook 2 large sized potatoes in a pressure cooker pan with sufficient water to 4-5 whistles. Let the pressure drop on its own. Once you can open the lid, allow the cooked potatoes to cool down a bit.
** Once the potatoes have cooled down, but are still hot mash them with a potato masher well. There should be no pieces of small lumps of the same. Now add in 1 tsp hing powder / asfoetida, 1 tblsp red chilly powder or 5-6 green chilly ground to paste, pinch of ajwain / vonvon, pinch of salt and mix well evenly.
** Sieve 2 cups of wheat flour with 2 cups of nachani flour together twice to mix them evenly. Put the flour in a wide bowl. Add this to the mashed potato mixture and rumble the flour well along with the potato mixture and knead to a semi soft dough. Keep sprinkling some luke warm water and knead to a soft but tight dough consistency with the required amount of water.
** You will not need more water. But the amount of water depends on the flour texture, the potatoes and its quality too. The dough should be smooth and tight. Cover and keep this aside covered for about 30 minutes. Remember to always cover and keep aside the dough for about 30 mins as the gluten in the wheat gets released and the dough also become softer.
** Remove the dough and knead it again. Divide the dough into large lemon sized portions and roll into into smooth balls and keep them aside. Roll the prepared balls in wheat flour, seeing to it that it is fully dusted with flour and roll it out into a round shaped paratha. Do not roll the roti very thin like chapati, keep it a little bit thick. You can dust in more flour as your roll the ball if you find it difficult to roll the roti. You will get a round roti / chapati of about 8-10 inches in diameter.
** Heat a tava / non stick pan on high, when hot, lower the heat to medium, spread some ghee / oil on the tava and gently place the rolled chapati / roti. There should be no creases. Apply ghee / oil on the top surface and spread it with the back of the spoon. When roti / chapati gets cooked on bottom side, ie you will be abble to see some bubbles on the top, then flip over and cook the top side too till you get brown spotted crispy roti. Remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into chapati and frying them on tava in similar manner.
** “Nachani (Finger Millet/Ragi) ~ Aloo Paratha” are done and ready. Serve them hot with any side dish curry or bhaji of your choice. I served this with sprouted moong curry. You can relish this roti with only chutney or pickle too. You can also enjoy this paratha simply with a blob of butter as I do. It tastes yummy. Remember the paratha already has enough spices so there is absolutely no need of additional bhaji or curry for this one and curds or pickle is fine so is butter.
** For the Mooga Gashi With Keerlu ani Bimbul / Sprouted Whole Green Gram Curry With Bamboo Shoots and Bimbli Recipe, Please follow the link given below …..
** An earnest Request : For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.
No comments:
Post a Comment
Thanks.