An Unlikely Combination
>> Tuesday, 6 March 2007
It was not deliberate when I made an Indian and an Italian dish for a meal. Actually, no thought was given to the combination at all. All I was interested in was having a starch and a protein for a meal. I made potato roti (aloo paratha, aloo roti) and Italian meatballs using the recipe of New York Times' Kim Severson. Email me if you need the recipes.
Seasoned mashed potatoes to be stuffed in roti dough. I sauteed my aromatics before adding them to the mashed potatoes and instead of garam masala, I used ground cumin (geera).
Roti dough stuffed with seasoned mashed potatoes before they are rolled and cooked.
This is what I cook my roti on, a tawah. It is also known as a flat iron-griddle.
Cooked potato roti (aloo roti)
This is what I cook my roti on, a tawah. It is also known as a flat iron-griddle.
Cooked potato roti (aloo roti)
I used regular all-purpose white flour instead of whole-wheat flour which many recipes call for.
Seasoned mixture for meatballs
Italian meatballs
4 comments:
Same process as dhal puri right?
Your aloo rotis look really good...interesting variation to use AP flour.
trupti
@ Trupti - the flour we use for a variety of roti (parathas) here in the Caribbean, is usually AP. One time I made dhal puri for some friends with whole wheat flour, while the ate it gladly, they admonised me to only make it with AP for them.
Best of both Worlds! What better than some hearty aloo paratha with meatballs or maybe even some kebabs!
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