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
- Mix all the ingredients and knead into a soft dough using water only if required
- Divide the dough into 8 equal portions
- Roll out each portion thinly into a circle of 1 to 2 inches diameter
- 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
- Heat the oil in a non- stick pan, add the mustard and cumin seeds and allow them to crackle. Add asafetida
- Add the green chilies, potatoes, turmeric powder and salt, mix well and cook for a minute
- Add the coriander, mix well and keep aside
Put it together
- Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi
- Top with a dollop of green chutney
- Serve garnished with grated coconut
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