Mughlai Mutton Stew

Every evening I face the same problem, what to cook? Although one of the advantages of winter season is, anything tastes good as long as it is hot! We are experiencing a rather cold winter here in Kansas City. Most of the days it’s very windy and chilly. On these cold evenings, I prefer to prepare a quick and delicious hot bowl of soup and if I have some goat meat/ lamb then stew!

I started preparing this mutton stew while on low carb high fat diet. This stew is delicious, hot and very healthy. I call it Mughlai Mutton stew because it reminds me of the stew I once had with my friends. It was about ten years ago when I was still working in Delhi. We had just finished our graveyard shift and everyone was super tired. Now Northern India also gets quite cold and windy during winter months. However, our weekend had just started and everyone was excited because it was a beautiful sunny morning. We made an impromptu plan to go to Old Delhi. We strolled a little in the streets of Chandni Chowk then went to Karim’s for some food. For those who don’t know, Karim’s is a very popular restaurant famous for its mouth watering Mughlai dishes. I have had Kababs and curries from Karim’s quite a few times but it was the first time I ever ordered stew (or Shorba). It was warm and comforting and instantly refueled us. We had a hearty lunch together with tikkas, Kababs and rolls and we even got some takeout for later. I don’t now if it was the good food or the good company but I have never had such a delicious stew from any other restaurant.

Although I have not been able to revisit Karim’s after my marriage, I continued trying to recreate those dishes. I think this stew tastes very close to what I had at Karim’s. Believe me, with the correct amount of spices and good quality meat you can also easily prepare a delicious Mughlai Stew in your kitchen. If your kids are fond of goat meat or lamb, then definitely give this a try.

Mughlai cuisine consists of different types of dishes, some mild and some spicy. Mughal chefs used to include a combination of whole and ground spices in their dishes creating a distinctive rich aroma. The Mughals ruled India for a long time and we can still see their influence in our culture and cuisine. In fact, Indian cuisine will be incomplete without the Mughlai dishes. Today all of us can enjoy these decadent dishes cooked with traditional spices where once these dishes were only prepared for the royals. You must have had Biryani and Kababs before and I am sure this Mughlai Stew will be next on your list of favorites. Why? Because my version does not use any super expensive or difficult to find ingredient. Yes, I will recommend using my homemade Garam Masala and Cumin Powder recipe for maximum flavor.

I think Mughals discovered the secret to preparing an indulgent meal. By slow cooking the dishes with flavored sauces and butter based curries, they created something unique. The whole preparation of Mughlai food is so tempting that no food lover can dare say ‘No’ to it. Of course, nowadays, many Indian restaurants serve their own version of Mughlai food. They prepare them in different ways ranging from mild to medium hot. The gravies can be cream or nut based, the rice dishes loaded with dried fruits. The use of Saffron, Cinnamon, Cardamom, Cloves, Nutmeg and Mace is also very common. Well, the good news is, if you have these ingredients in your pantry, you don’t have to depend on the restaurants. All you need is an original Mughlai recipe. I try my best to post only those tried and tested recipes which have been applauded by many.

This Mughlai Stew recipe is easy and quick, however, no one will be able to tell that after tasting it. By using Ghee and other aromatic spices, we indeed create a rich royal treat within a short time.

I think this recipe can be your go-to dish whenever you are running late. I always use pressure cooker to cook this because it not only saves a lot of time but also makes the meat tender, succulent and juicy. The stew also develops delicate yet complex flavors.  The heat of the spices and the scrumptious gravy makes the mutton even more flavorful. If you are not on a low carb diet, serve this stew with a piece of fresh baguette so that you can easily mop it up.

As I mentioned above, traditionally, Mutton Stew was prepared by slow cooking the meat for a long time. So, if you have time then definitely try this method (use a Dutch oven). For me, stew is always a last minute option so slow cooking is never possible. Nevertheless, it tastes terrific!

You can also prepare an extra batch and keep it in the fridge. You can serve this for lunch or dinner. Believe me, there is nothing so satisfying as a bowl of hot stew. The warmth of this stew is an instant pick me up for your body. Especially, if you have been outside for a long time braving the chilly winds, there can be nothing better for you than this stew. The addition of vegetables makes this healthy and filling as well.

Try this recipe then post in the comments how it turned out. Your suggestions and ideas are always welcome.

Ingredients:

• Mutton (Goat Meat or Lamb) - 2 pounds, cut and washed
• Ghee – ¼ cup
• Cloves - 5-6 
• Black Pepper Powder – ½ teaspoon
• Whole Peppercorns – 5-6 
• Tomato – 1, cut in cubes
• Black Cardamom - 2  
• Green Cardamom - 2  
• Cinnamon Stick - 1 inch 
• Mace – 1 blade
• Bay Leaf - 2 
• Onion - 1 cup, cut in big cubes
• Ginger - 1 inch, cut in cubes
• Garlic - 5-6 cloves, cut in halves
• Salt - to taste (about ½ teaspoon)
• Dry Red Chilli - 4-5 
• Garam Masala – ½ teaspoon
• Coriander Powder – ½ teaspoon
• Cumin Powder – 1 teaspoon
• Meat Masala – 1 teaspoon (optional)
• Soft Boiled Eggs – 4
• Mixed Vegetables – 2 cups
• Chicken Stock – about 1 pack (32 Oz)

Tips: 

• You can use any vegetables you like best. I always prepare this stew in a hurry so I prefer to use a frozen bag. This bag from Costco has Broccoli, French Beans, Sweet Peas, Bell Peppers, Mushrooms and Carrots. They taste pretty good in hot steaming stew.

• Since I always prepare this stew with Goat meat as a quick dinner option, I prefer to use my pressure cooker. It helps cook the meat faster. If you don’t have a cooker, you can use a Dutch oven but it will take way longer to cook. 

• Try the same recipe with Chicken.

Directions:

• Heat the pressure cooker on high heat then add Ghee in it.
• Add the whole spices (Cloves, Whole Peppercorns, Black Cardamom, Green Cardamom, Cinnamon Stick, Mace, Bay Leaf and Dry Red Chilli) in it.
• Wait for a few seconds then add the mutton pieces. Make sure to pat them dry otherwise they will make the Ghee jump.
• Sear the mutton pieces so that a nice reddish color develops on them.
• Reduce the heat to medium and add the Ginger, Garlic and Onion one by one and fry them well
• Add the Tomato. Stir to mix. 
• Add the powdered spices (Black Pepper Powder, Salt, Coriander Powder, Cumin Powder and Meat Masala) and mix well.
• Cook for about 5 minutes then add the Garam Masala. Mix well.
• Now add the Chicken Stock. Mix everything well. Cover the cooker with the lid. 3-4 whistles should be enough to cook the meat properly. If you are cooking in a wok or Dutch oven, turn down the heat to low, cover and let it cook for at least 1 ½ hours.

Boil the Eggs:

• While the mutton is cooking, let’s boil the eggs. Place the eggs in a pot and cover with cool water and a pinch of Salt. Cover the pot.
• Heat the pot on high. Once the water comes to a rolling boil, simmer the heat and let the eggs sit in the boiling water for 2-3 minutes.
• Switch off the heat and let the eggs sit for another 6-8 minutes
• Check to see if the egg shells have cracked. If they have then the eggs are ready to be peeled.
• Transfer the eggs to a strainer so that the hot water strains out and they can stop cooking. Do not peel right now.

Back to the stew:

• At this time, you will find that the pressure has dropped. Open the cooker lid carefully.
• Check a piece, the mutton should be soft and juicy. Taste the Salt and adjust accordingly. 
• Heat the cooker on high and add the frozen vegetables. This will keep the temperature steady. Do not cover the cooker, this will keep the vegetables crunchy.
• Once the stew comes to a boil, it is ready to be served. 
• Peel the eggs and cut them in half.
• Place them in the serving bowls and pour hot stew on them.
• Enjoy!

Recommended Reading:

• Garam Masala 
• Cumin Powder 
• Top 10 Spices to keep in your kitchen
• Ghee
• Meat Masala

Some recipes where you can use Goat Meat (Mutton):

• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Achari Mutton
• Mutton Gravy
• Awadhi Mutton Biryani
• Mangshor Jhol (Bengali Style Mutton Curry)
• Goat Dhansak (Mutton with Red Lentils)
• Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy)
• Goat Stew with White Wine
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Hariyali Ghosht - Herbed Goat Curry
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)

Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)

Recipe Courtesy: Mamma

Is there anything more North Indian than a bowl of Chole? I can feel my mouth watering up by just looking at the photo. This enchanting spicy Chick Pea curry is my all time favorite but this time Debarshi and I went one step ahead. My mom had given me this recipe several weeks back and I thought this is worth giving a try. This Chole is totally different than your regular chick pea curry. Why? Because this is the special Amritsari Chole! This Chole is served in all the authentic restaurants of North India and with the addition of Paneer, it has become my all time favorite.

If you are a curry lover, you will love this Amritsari Chole. There is a ton of flavor and aroma which you will enjoy in every bite. It originated from the city of Amritsar (Punjab) known for the Golden Temple and hence the name. Traditionally served with soft Kulchas (a form of bread), this curry is famous for its distinct dark colored gravy and needless to say people love it! We served it at our recent get together party and everyone took seconds. I think this is the beauty of simple dishes, they are always so satisfying yet nostalgic. This Chole tastes great with Tandoori Roti, Jeera Rice or Naan however, we decided to serve it with Namkeen Puris because that is how we like it. Plus, if you are serving Bhaturas or Kulchas it’s best to cook them right before serving, something which is quite difficult while hosting a big dinner party.

(Same recipe without the Tea bag)

This curry tastes so authentic and heavenly that you will almost feel like you are actually in Amritsar, roaming its streets and eating at some local restaurant. It looks so inviting with its rich dark color which is developed by using tea bags while boiling the Chole. Yes, the main ingredient, the star of the show – Chole (Chick Pea). I have to tell you to use a good chick pea brand for making this dish. Do not use the canned chick peas because good ingredients bring better flavors in the dish.

I cooked the Chole with white sweet onion, but you can use whatever you have in your pantry. There is just one preparation step which you need to do. Soak the dried Chick Peas in enough water overnight or in boiling water for an hour, then cook them. I prefer to plan this ahead but if you are in a hurry you can opt for the latter method.

My favorite method of cooking the Chole is by putting it in a pressure cooker and boiling it with some baking soda. Believe me, this process cooks the Chole perfectly and they just melt in your mouth. Now if you do not have a pressure cooker, you can just boil it in a pan but it will take a longer time. You have to cook it till it softens so if you have a cooker definitely use it.

I have to say this curry is one of the easiest curries I have ever made. You will easily find the ingredients at Costco, Walmart or your local Indian store and please do not skip the oil. Mustard Oil brings that gourmet flavor in the dish which is impossible to inculcate with any other oil. We made our own Paneer at home but you can very well buy it readymade. Fry them lightly to get a beautiful golden color on them. Garnish the curry with some fresh chopped Cilantro and enjoy with your favorite carb accompaniment.

Ingredients (for boiling the Chick Peas): Serves 2

• Dried Chick Peas – ½ cup 
• Baking soda - a pinch
• Bay Leaf – 1-2
• Black Cardamom - 1
• Green Cardamoms – 2-3
• Cloves – 2-3
• Turmeric Powder – ¼ teaspoon
• Salt – ¼ teaspoon
• Canola Oil – ½ teaspoon
• Black Tea Bag – 1 (do not use any flavored teas or green teas)

Ingredients (for making the curry):

• Mustard Oil - 2-3 tablespoons (for making the curry)
• Onion – ½ big, finely chopped
• Ginger - 1 inch
• Garlic - 3-4 big cloves
• Tomato - 1 medium
• Dry Roasted Cumin Powder - 1 teaspoon
• Black Salt – ¼ teaspoon
• Salt – ¼ teaspoon
• Turmeric Powder – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon (optional)
• Meat Masala – 1 teaspoon
• Garam Masala – ½ teaspoon
• Asafoetida – a pinch
• Cilantro - a handful, chopped
• Paneer – 2 cups, cut in small cubes
• Canola Oil – 1 tablespoon (for frying the Paneer)

Do ahead:

• If you have time, rinse and soak the dried Chick peas in enough water overnight. 
• When in hurry you can soak them in boiling water for an hour, then cook them. 

Directions to boil the Chole:

• Rinse and drain the Chick Peas then transfer them in a pressure cooker (Note: You can also use a pot but it will take way longer to cook). 
• Add the Baking Soda, Bay Leaf, Black Cardamom, Green Cardamoms, 
• Cloves, Turmeric Powder, Salt, Oil and Black Tea Bag in it.
• Add 2-3 cups of water.
• Pressure-cook the Chickpeas for 2-3 whistles on a medium heat. Allow the cooker to cool down completely, then open the lid.
• The Chickpeas should be cooked well. Test by mashing a Chickpea with a spoon.

Tip: If you don't have a tea bag, just boil one tablespoon of black tea with one cup of water. Strain the tea in the pressure cooker. Add all the other ingredients and bring to a boil. It will also bring a rich dark color.

Let’s do some preparations:

• Blend together the Garlic, Ginger and the Tomato. I used my Nutri Bullet (extractor blade) to make a puree.
• Follow my directions in the article:  Make Cumin Powder at Home. The Cumin has to be dry roasted to bring that beautiful aroma and flavor in the dish.
• Heat a non stick pan on medium heat. Add the canola oil in it.
• After a few seconds, add the Paneer pieces in it. Arrange in a single layer. Fry for a minute then flip them. When the Paneer looks golden in color, transfer to a plate. 
• Repeat the steps to fry all the Paneer pieces in batches.

Directions for making the curry:

• Heat a large pan or wok on medium high heat. 
• Add the Mustard oil and heat it for a minute. 
• Swirl the oil around to coat the bottom. If it flows smoothly and quickly coats the bottom of the pan, it means the oil is hot enough to start cooking.
• Reduce the heat to medium and add the Onions and sauté till the onions turn light brown.
• Add the Garlic, Ginger and Tomato puree and sauté for 3-4 minutes.
• Start adding the spices (Dry Roasted Cumin Powder, Black Salt, Salt, 
• Turmeric Powder, Coriander Powder, Red Chili Powder, Meat Masala and Asafoetida) in the mixture.
• Keep frying till the raw aroma goes away. The oil will start to leave the sides of this mixture.
• Add the Chickpeas and fry for about 3-4 minutes to allow the Chickpeas to mix evenly with the spices mixture.
• Add the stock (along with all the whole spices) in which the Chickpeas were boiled. 
• Stir to mix and taste to check the Salt.
• Transfer all the Paneer pieces in the wok and carefully mix them in the curry. Use a rubber spatula so that they don’t break.
• Reduce the heat to low. Cover and stir occasionally for 10 minutes. The gravy will thicken and reduce.
• Add Garam Masala and cover and cook for another 10 minutes.
• Add the Cilantro, stir to mix. 
• Serve hot with Onion slices, Bhaturas, Jeera Rice or Namkeen Puris.

Tip: Use the Food Chopper to chop the Onion and Cilantro.

(Same recipe without the Tea bag)

Recommended Reading:

• Make Cumin Powder at Home 
• Nutri Bullet – now cook gourmet foods whenever you want
• Garam Masala
• Meat Masala
• Chole Bhature (Chickpea curry with fried bread)
• Excited to use new spices? Know more about Hing (Asafoetida)
• Indian Salad
• Food Chopper and its Importance in Our Kitchen
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Top 10 Spices to keep in your kitchen
• Bhature (Deep Fried Puffed Bread)
• Alu Kulcha (Indian Flat Bread with Potato Filling)
• Shahi Pulao (Indian Jeweled Rice)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Easy Air Fryer Paneer Tikka
• Chana Masala/ Chole Masala
• Saag Chole (Curried Spinach and Chickpeas)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Boondi Raita

Boondi raita is one of my favorite condiments. Whenever I am preparing Kachoris with Kaddu Sabji I have to prepare this yummy raita but before I jump on to the recipe, let me tell you what Boondi and Raita means:

What is Boondi?

Boond means a single water droplet. Boondi is prepared with a batter of Besan (Gram Flour) and spices. Once the batter is ready, we hold a perforated spoon (a round spoon with multiple round holes) 3-4 inches above the oil and drop the batter on it slowly and steadily. The batter drops from those small round holes into the hot oil and immediately form a round shape, of the size of water droplets. They are then fried till golden and removed from the oil. I know the process seems quite easy, however you will be surprised to know that I have never attempted this myself. I always buy readymade Boondi from my local Indian store. It’s convenient and since we use only a small amount of Boondi for the raita, it lasts for several months. 

Photo shows a Perforated spoon

Photo shows a type of Boondi packet found in the Indian stores

What is Raita?

Raita is a yogurt based condiment served usually with lunch or dinner. In Northern India, Raita is often prepared with vegetables which can be raw (cucumber, onion, tomato) or cooked (Alu raita, prepared by boiling the potatoes first). Besides serving as an accompaniment to the main course, just like the Indian salad, a raita is quite a dish in itself and can be paired with fried breads (Kachoris) or rice dishes (Biryanis) for an added flavor. Now you can easily find a readymade raita masala in the Indian store and it tastes pretty good, however, you will see that this raita uses only a handful of ingredients which you can easily find in your pantry. I will therefore recommend not to spend money on the readymade masala.

Why Boondi Raita?

Boondi raita is my favorite because it is quick to prepare and delicious to eat. You don’t have to chop vegetables (cucumber, onion, tomato) or boil potatoes to prepare this raita and hence it can be prepared at the very last minute. I specially prepare it for our get together parties because it tastes great with everything. Also the yogurt works miracles for your digestion. Although I personally like a hot version of this raita, you can always skip the red chili so that the yogurt can immediately cool your taste buds and cleanse your palate for another bite. I never have any yogurt sitting in my fridge because I always find a way to use it. 

I love the crunchiness of Boondi and hence I always add it right before serving so that they retain their crunch. However, if you want, you can mix them a bit early so that they soak up the yogurt. Keep it refrigerated till you are ready to serve. Now, without further ado let’s move on to the recipe:

Ingredients:

• Boondi – ½ cup, plain salted 

• Yogurt - 1 cup, plain nonfat
• Water – ½ cup
• Chaat Masala - ½ teaspoon 
• Fennel Powder – ½ teaspoon
• Cumin Powder – ½ teaspoon 
• Red Chili Powder – ¼ teaspoon
• Black Pepper Powder – ¼ teaspoon 
• Black Salt – to taste (about ¼ teaspoon)

Directions:

• Take a medium size bowl and add the Yogurt in it.
• Add all the spices (Chaat Masala, Fennel Powder, Cumin Powder, Red Chili Powder, 
• Black Pepper Powder and Black Salt) along with the water and whisk to mix everything together well. 
• Add the Boondi, mix, cover and refrigerate till ready to serve or just cover and refrigerate the yogurt and mix the Boondi right before serving.

Tips: 

• Use the Nutri bullet (milling blade) to make the Fennel and Black Pepper powder.
• Use Roasted Cumin Powder for a more gourmet flavor. Refer to my article: Make Cumin Powder at Home

Recommended Reading:

• Kadhi (Gram Flour Fritters in Yogurt Sauce)
• Indian Salad
• Make Cumin Powder at Home
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Indian Spiced Tzatziki Sauce (Cucumber Raita)

Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)

Photo and Recipe courtesy: Dr. Debarshi Chatterji

In our home, Paratha department belongs to Debarshi and whenever I crave for a crispy hot Paratha I just request him. I guess I got into this Paratha routine when I was living in Delhi and used to eat a Paratha almost everyday! So this weekend I requested for Alu Parathas and this time I followed Debarshi around the kitchen and took the recipe. As I have mentioned earlier, Debarshi never measures his ingredients, he decides on the spot what all he needs to add to create a lip smacking taste and hence it is natural that every time his recipe is slightly different. Well, these Parathas were amazing and hence I think this is the perfect recipe for me to share.

I think cooking is one of the best ways to show your loved ones how much you care for them. However, this does not necessarily mean that you have to jump in the kitchen and toil for hours. Sometimes just being around is also a great way to spend some time together. Growing up, I have seen my parents doing just this thing. Every evening my dad would sit on a chair just outside the kitchen while my mom cooks and they would talk and share with each other about their day and what all they did. Last year when I went home, I saw them doing the same thing and this brought a smile on my face because now I know that this is their way of spending some quality time together every day.

Well, I have my own way of spending time with Debarshi while he cooks. I assist him in small things like chopping the onion or by making a ginger, garlic, tomato paste (while he prepares his gourmet mutton curry). I help to find him the spices and clean up after him. Since he only has to cook the food, he really enjoys his time in the kitchen and once the cooking and eating part is over I take charge and clean everything up. So you see, by working together we not only enjoy our time in the kitchen but also turn a regular weekend meal to something special. 

Winter and holidays are the perfect time to enjoy these Parathas so give them a go this weekend and don’t forget to chat, laugh and have a merry time with your spouse/ partner.

Bon Appetit!

Ingredients for the filling:

• Potato –1 ½ big russet potatoes, cut in halves
• Salt – about 2 pinches (for boiling the potatoes) + about ½ teaspoon (taste and adjust accordingly in the filling)
• Oil – 4 tablespoons
• Onion – ½ of a big onion
• Green Chilies - 2-4
• Garlic – 3-4 cloves
• Cilantro – about ½ cup chopped
• Cumin Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon
• Garam Masala – ½ teaspoon
• Amchur – ½ teaspoon

Ingredients for the dough:

• Whole Wheat Flour – ½ cup
• All Purpose Flour – 1 ½ cup for dough + about ½ cup for rolling the Parathas
• Salt - ½ teaspoon 
• Oil – 4 tablespoons (to be used while kneading the dough) + plus 2-3 tablespoons for frying the Parathas

Some preparations first:

• It’s time to take out the pressure cooker. Wash the potatoes and put them in the pressure cooker with enough water (normal tap water) to cover it.
• Add 2 pinches of Salt and attach the rubber and the whistle on the lid and cover the cooker.
• Heat the cooker on medium heat and wait for 2-3 whistles.
• Turn off the heat and let it cool down.
• Once the pressure drops and the lid opens, remove the potatoes from the cooker and transfer to a colander or a sieve so that all the water drains out and they can cool and get dry a bit.
• Allow 5-10 minutes then touch cautiously to check if the potatoes are cool enough to handle.
• Peel the potatoes (carefully certain spots may still be hot).
• Now take the Onion, Green Chilies and Garlic and chop them finely. Use your food chopper for this step.
• Next, chop the Cilantro as well.

Directions for kneading the dough:

Note: I am using the stand mixer. If kneading by hand, mix and knead for a good enough time to develop the gluten properly. Refer to my article on Tandoori Roti.

• Add the Whole Wheat Flour, All Purpose Flour, Salt and Oil (4 tablespoons) in the bowl.
• Attach the Whisk and give them a whir on the lowest speed until well blended.
• Now we start the kneading, attach the hook and start the mixer on the lowest speed and slowly start adding half a cup of water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula.
• I keep it running until the dough begins to come together adding a tablespoon of water at a time.
• At this stage it will look dry, normally for 2 cups of flour 1 cup of water will be sufficient so make sure not to add too much water at this stage. Keep running the mixer.
• Now sometimes the dough turns out a bit stickier, I usually add a little flour and keep kneading it until it’s smooth and almost non sticky.
• Remove the hook and cover the bowl. Let the dough rest while we prepare the filling.

Tip: Use lukewarm water for a smooth soft dough.

Let’s prepare the filling:

• Mash the boiled potato. You can use a potato masher or even your hands to remove any lumps (let it cool down if using your hands).

• Heat a wok over medium high heat.
• Add about 4 tablespoons of Oil in it.
• Add the Onion, Garlic and Green Chili in the wok and fry them till they are golden brown in color (frying softens the onions and helps it to mix well with the mashed potato).
• Add the mashed Potato in it and mix well.
• Fry the mixture for a while then start adding the spices (Salt, Cumin Powder, Red Chili Powder, Garam Masala and Amchur). Mix everything well and fry the whole mixture on medium heat for about 15 minutes. 
• Add the Cilantro, mix well and fry for another 5 to 10 minutes.
• Allow the filling to cool down a bit.
• The prepared filling will look like below. Now lets’ fry the Parathas.

Directions to roll the Parathas:

• Let the filling cool down a bit so that it’s easier to handle.
• Apply some oil on the rolling pin and board.
• Re-knead the dough for a few seconds. Then divide the dough into two equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 8 equal pieces. 
• Now these 8 pieces will make 8 Parathas. Take a piece of dough between your palms and roll it into a ball. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out. This stuffed Paratha will be thick so there should be enough dough in each piece to form a cup so that we can put the Filling inside it. 

• Now take a piece of dough and roll it with both your palms. Press the dough roll with both your palms and start flattening the edges, the trick is to keep the edges thin and the center thick.
• Put about 2 tablespoons of the filling in the center of this dough cup. 

• Carefully pull the edges together to close it and make a crown on top, it will look like a garlic head.

• Press the ball between your palms lightly to flatten it a little like a disc. Do the same with all the dough balls. Fill them up with the Filling and close the edges and flatten them like discs.

• Dip that disc of dough lightly into the All Purpose Flour. This will give it a smoother texture. Place the disc on the rolling board and start rolling it. Debarshi usually spreads a little flour whenever the dough starts to stick on the board and rolls it into a round shape with even thickness on all sides. 
• Roll the Parathas very gently so that the filling does not breaks out.
• It takes some time and experience to measure the filling. It may break out or not spread evenly.
• Have patience, it will still taste good. 

Tip: Start from the center and roll the rolling pin over the dough using a light but even pressure. Turn the dough over and add more flour whenever necessary. Try to smooth all the edges and maintain an even thickness.

Now let’s fry the Parathas:

• Heat a big skillet over medium high heat. Transfer the rolled out Paratha to the pan and do this carefully. Lift the Paratha with both hands and place it on the skillet. If it folds while placing, carefully straighten it using a spatula. 
• After a couple of seconds, you will see bubbles forming on the Paratha. The texture will look dry this means that the underside of the Paratha is now cooked and ready to be flipped. Flip it using a flat spatula and use a brush to apply Oil on the Paratha. Flip it again and let it cook for about 30 seconds. 

• In the meantime, apply oil on the other side as well and flip it again. The Paratha will start puffing up. If it doesn’t, press onto the Paratha with your spatula on different places for 5-10 seconds.
• Flip the Paratha back over and press the other side with your spatula for a few seconds.
• Turn the heat down to medium low.
• Transfer the cooked Paratha on a plate lined with paper towel or aluminum foil.
• Serve the Paratha hot with Pickles, Onion Rings and a dollop of butter.

Recommended reading:

• Garam Masala
• Make Cumin Powder at Home
• Food Chopper and its Importance in Our Kitchen
• French Paratha (Potatoes with Chicken stuffed Paratha)
• Methi Saag Paratha
• Kabiraji Paratha (Fried bread stuffed with Potatoes and Egg)
• Tandoori Roti
• Indian Salad
• How to re-use the leftover dough
• Loknath wali Meethi Lassi (Sweet Yogurt based drink)
• Top 10 Spices to keep in your kitchen
• Indian Spiced Tzatziki Sauce (Cucumber Raita)
• Masala Alu (Spiced Potatoes)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)