Potato – 3
Onion – 1/2 (optional)
Green chilli – 1 (adjust)
Chilli Powder – 1/4 tsp
Coriander Leaves – 4 tbs
Salt – to taste
Garam masala – 1 big pinch
Turmeric – a pinch
Wheat Flour – 1 1/2 cups
Salt – to taste
Oil – 1 tbs
Omam / Ajwain – 2 pinches
Water – to knead
Mix wheat flour, salt, oil and ajwain. Knead well by adding water. Make a smooth dough. Keep covered for half an hour.
In the mean time, boil potatoes with 1/4 tsp salt. Once done, peel off the skin and mash them. Chop onion and green chilli into fine pieces.
In a bowl add mashed potatoes, onion, green chilli, garam masala powder, turmeric powder, salt, chilli powder and coriander leaves. Mix them well.
Heat a tawa. Take a big lemon sized ball of dough, Flatten it little and keep some potato mix at the center. Cover and roll the dough. ensure that the filling is not coming out.
Drizzle little oil in the tawa. Place the rolled parata. Cook on both the sides. Drizzle oil and cook on medium heat. Once done serve hot with butter on top along with curd and pickle.
I have not followed any procedure for this recipe. This is purely my version of preparing tomato pickle 🙂
Tomatoes – 250 grams
Chilli Powder – 3 tsp (adjust)
Salt – 2 tsp (adjust)
Gingelly oil – as required
Fenugreek Seeds Powder- 1/4 tsp
Mustard Seeds – 1/2 tsp
Chop tomatoes into very fine pieces. In a bowl add chopped tomatoes, chilli powder, salt, and 1 tsp of gingelly oil. Combine well by using a dry spoon (preferably wooden). Keep this mixture covered for an hour.
After an hour mash it slightly. Heat a pan (heavy bottomed pan). Add 4 tbs of gingelly oil and add the mixture to it. Mix well and cook on a medium flame, stirring in between till the oil separates from tomato mixture. Add fenugreek powder. Mix well and cook for another 2 minutes on low flame.
Turn off the heat. Once it comes to room temperature, store it in a clean dry container.
- Spice and salt level can be adjusted according to one’s taste level.
- I have not made this in bulk, hence not sure about shelf life.