Veggie Foodie

Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney

Ingredients:

For the paratha canapes

• 1 cup rajaira flour, more as necessary
• 1/2 cup grated bottle gourd (doodhi / lauki)
• 1 tablespoon oil
• oil for cooking
• salt to taste

For the aloo subzi

• 2 cups boiled and diced potatoes
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds
• 1/2 tsp asafetida
• 1/2 tsp turmeric powder
• 1 to 2 green chilies
• 1 tablespoon chopped coriander
• 1 tbsp oil
• salt to taste

For the garnish

• green chutney (https://veggiefoodie.com/2015/01/01/coriander-chutney/)
• grated coconut (optional)

Method:

For the paratha canapes

1. Mix all the ingredients and knead into a soft dough using water only if required
2. Divide the dough into 8 equal portions
3. Roll out each portion thinly into a circle of 1 to 2 inches diameter
4. Cook each paratha canape on both sides using a non-stick pan on low-medium heat until brown spots appear on the surface. Keep aside.

For the aloo subzi

1. Heat the oil in a non- stick pan, add the mustard and cumin seeds and allow them to crackle. Add asafetida
2. Add the green chilies, potatoes, turmeric powder and salt, mix well and cook for a minute
3. Add the coriander, mix well and keep aside

Put it together

1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi
2. Top with a dollop of green chutney
3. Serve garnished with grated coconut

Serves: 2