Alvamande (Arbi/Arvi/Colocasia Roots) Parathas.

"Alvamande (Arbi/Arvi/Colocasia Roots) Parathas" ... Spicy~Soft~Delicious Parathas served with Dalitoy (Spiced Tuvar Dal), Curds and Green Chilly~Amla Pickle ... This is all I could manage today ... Soft and delicious parathas prepared using spices and cooked~mashed alvamande ... tastes simply awesome ... Yummilicious ....

** This is a simple paratha / parota that is prepared using cooked Alvamande/Arbi/Arvi/ Colocasia Roots that are easily available throughout the year and are used in preparing many dishes. I tried including them in preparing parathas after pressure cooking them to softness. The parathas turned out very soft~Spicy and delicious, as I had also spiced it up for taste coz. arvi on its own does not impart much taste. However, the softness that gets included into the paratha because of the inclusion of arvi is something commendable. Try it out yourself and you will be surprised to see that not only is the paratha soft but it is so easy to roll it on too. All you need are some pressure cooked arvi and spices along with some wheat flour and you have these delicious parathas ready to relish with your family and friends. 

** You can serve these parathas as it is with a blob of butter if you make it spicy which is my fav. Way, but if not you can add on some side dish of your choice or some pickle too. I prepared this spicier and so I did not prepare any spicy side dish to serve along with it. I loved relishing it with fresh homemade curds while my hubby preferred it with some dalitoy and Amal-chilly pickle. Serving of pickle is always great with parathas as it tickles the taste buds and takes the dish altogether to another level. Hubby always loves them very spiced up with a dash of pickle while, I unfortunately cannot tolerate high spice levels, so chose your own way of how you would love to relish the parathas. But, do try these delicious parathas with your own variation in spices and enjoy with your family and friends. 

** Here is the simple Method of preparation of "Alvamande (Arbi/Arvi/Colocasia Roots) Parathas" …. My Style …

** Preparing of Alvamande : Alvamande / Colcasia roots have a lot of mud sticking to their outer skin. So put them in water for 20-30 minutes, the mud clinging to the roots will be softened and easier to be scrubbed off. Remove as much as possible, and then wash them in plenty of water until you run into clean water as you wash them. I have used about 8 medium sized Alvamande / Arbi here. Wash and add into a pressure cooker with say approximately about 1.5 cups of water. Pressure cook to 3 whistles on medium flame. Let the pressure drop on its own. Once the pressure drops, remove the lid and allow to cool completely under running water. Gently peel off the skin and then mash them well with a potato masher taking care to see that there are no pieces or lumps left. Keep this ready aside. 

** Preparing of the Dough : Take a large bowl, add in the mashed arbi, 1 tblsp of red chilly powder, ½ tsp of haldi powder, 1 tsp of crushed ajwain seeds, ½ - 1 tsp of hing powder depending upon its aroma, ¼ tsp of coriander powder, a large pinch of cumin powder, a small pinch of fennel powder (optional) and salt to taste. Mix this well, now add 2 tblsp of hot oil and continue to mix well. Add in 2 cups of wheat flour and mix all the ingredients together to a crumbling texture first and then keep kneading to form a dough. If the dough is sticky add in some wheat flour and if too dry sprinkle some water. Knead to a smooth dough consistency, cover it with a wet cloth and then cover the bowl with a lid and keep aside for at least 20-25 minutes. 

** Note : Do not keep it for resting over 20 minutes as the dough may turn too soft. But if it does add on some more of flour and knead well. The dough is best prepared without addition of any water unless it is needed. Again the amount of flour depends upong the consistency of the prepared mixture and of the Arbi too, some have more water content in them while some are slightly harder. So use flour as required and do not add in one go. 

** Rolling of the Paratha : Now remove the dough and knead it again well for a few minutes and then divide the dough into 6-8 equal portions and roll into into smooth balls and keep them ready 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 of about 8 inches in diameter, keeping the texture slightly thicker than the roti ones. You can dust in more flour as your roll the ball if you find it difficult to roll the parathas, but this dough gave me no trouble on rolling and it got rolled on very smoothly. 

** Frying of the Parathas : As you start rolling the parathas, heat a tava on high side by side and when it is hot, lower the heat to medium, spread some oil on the tava and gently place the rolled paratha. There should be no creases. Apply oil on the top surface and spread it with the back of the spoon/brush. When Paratha gets cooked on bottom side, ie you will be able to see some bubbles on the top, then flip over and cook the top side too till you get brown spotted crispy paratha. Once again flip over and cook for a second and then remove and keep it aside. Repeat the procedure with the remaining prepared dough balls, by rolling into paratha and frying them on tava in similar manner. 

** "Alvamande (Arbi/Arvi/Colocasia Roots) Parathas" are done and ready to be served. Always serve parathas hot with any side dish curry or bhaji of your choice. I served them with Dalitoy, Curds and Green Chilly~Amla Pickle as side dishes and it was simply awesome. Do try them out for dinner time and relish them with raita, curds or any dish of your choice with your family. Children are bound to love these soft and yummy parathas and will relish them off without a murmur. You can relish this paratha with only chutney or pickle too. Do try it out and do give me a feedback on the same, it helps me in doing that much more. 

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