Click the link below the picture
.
Whenever I think of my Aunt Rachna, I imagine her making aloo paratha, a fluffy, savory Indian bread stuffed to the brim with potatoes.
In her big, open kitchen in Dallas, she tosses a few rough-edged russets into a pot of boiling water, and as soon as the potatoes are soft enough to be easily pierced with a fork, she plucks them out, peels them and mashes them in a bowl until they’re smooth and satiny, mixing in salt, red chile powder and crushed fennel seeds, which fill the room with a heady, sweet aroma. She divides them into baseball-size spheres and then, in a separate bowl, combines wheat flour, oil and water to make small circles of dough. The next step is like magic: She encloses one of the enormous potato balls into a disc of dough, like a parcel, rolls it all out, and the two become one — a paper-thin layer of dough outlining a bulky, piquant layer of potatoes. She quickly pan-fries the parathas, basting them with oil until they are blistered and glistening, and sets them on a plate, ready for me to devour while they’re still steaming.
.
FROM LEFT: Dosa Potatoes with Lime and Ketchup; Red Chile Potatoes; and Red Pepper, Potato and Peanut Sabzi. (Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)
.
.
Click the link below for article:
.
__________________________________________
James' World 2 
Leave a comment