Tuesday, 14 May 2013

Pyaaj ka Paratha and Aloo ki Subzi

While the dishes that I share here are simple and usually easy to make, it is a fact that I do not post ... or get to post ... many of the dishes that I cook on a daily basis. Dishes that are simpler and use not more than 3 to 4 ingredients. So I've decided to try and post as many such meals as possible hence forth.

This combination of the Rajasthani aloo ki sabzi and Pyaaz ka Paratha makes for a hearty meal ...  a breakfast, brunch or dinner. This aloo ki sabzi is made very frequently at my home in Rajasthan and is similar to the one served with the crispy hot kachoris at the halwai shop. Can be combined with puris too to make a meal.

The pyaaj ka paratha or Onion parathas are a regular at my home. I usually add leftover dal to the dough and when combined with a little dahi or pickle, makes for a filling breakfast.

No ramblings today ... I sure wish I get over this block soon. So straight to the recipes.

For the Pyaaz ka Paratha

Need :

Atta / Whole wheat flour
Onions - very finely chopped
Green chillies - finely chopped
Ajwain / Carom seeds
Red chilli powder
Water - to knead ( can use left over dals or gravies too )
Oil - around 1 tbsp to add to the dough and some more to fry the parathas

How to :
Mix everything together and knead to make a firm dough.
Take medium sized balls out of the dough and roll into round shaped parathas.

Heat a tawa. Fry one paratha at a time, smearing with a little oil, flipping on both sides once in a while.

For the Aloo ki sabzi :

Aloo / Potatoes - peeled and cut into medium sized cubes
Jeera / Cumin seeds
Dhania / Coriander powder
Haldi / Turmeric powder
Laung / Clove powder
Black pepper powder
Amchur / Dried mango pwder
Red chilli powder
Hing / Asaefotida
A little cooking oil

How to :

Heat oil in a pan or kadahi ( I sometimes make it in the pressure cooker too ).
Add jeera. When it starts to splutter, add hing and the cubed potatoes.
Stir fry for a while on high heat.

Lower heat. Add haldi powder and red chilli powder .
 Raise heat and add water, salt, pepper powder and dhania powder.
Cover and cook till the poatatoes are done. Keep checking the water level ... it should not dry up and burn at the bottom.

Remove cover. Raise heat and add some more water.
Add the amchur powder.
Add the laung powder ... careful ... just a pinch ... else will make it too spicy and hot.
Cover and keep simmering for around 15 minutes.
When the potatoes are well done and start to break off at the touch of a spoon and the gravy is of dxesired consistency, remove from heat.

Serve hot.
This aloo ki subji tastes best when left to simmer for a long while.

Another close look ... 
Enjoy !!

Some other sabzis on my blog ... to enjoy parathas and puris with : 

 Nashte ki sabzi ... made with mixed vegetables 
This post brings about a wave of nostalgia ... the memories of wonderful people that the blogging world had then. 

The Aloo Matar rasse wala 


  1. Parcel me the whole plate pleaseeeeeeeeeee

  2. Paratha with aloo sabzi great combination. Dekhei khete ichha korchhe. Darun baniyechho ami try korbo.

    Cuisine Delights
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  3. Lovely and delicious combination.. nice clicks too !!

  4. wow what a tempting menu you are having. Todays post : http://nayanas-kitchen-kreations.blogspot.in/2013/05/dhokar-dalna-snc-challenge.html

  5. Hi Sharmila, you make my mouth water! I had never heard of pyaz ka paratha, but sounds like such a great idea. Can't wait to make this!

    1. Hi Vaishali! Thanks ... and so good to see you here again! :-)

  6. Thanks for the recipe Sharmila - I often make pyaaz ke parathas at home - I add a bit of grated cheese and skip the chilli for the little one.

    The aloo subji sounds and looks delicious - will try it soon!

    1. Thank you Vaishnavi! Grated cheese sounds great. I do make cheese paratha but in a different way. :-)

    2. How do you make your cheese parathas - may be some day you can share the recipe here? Thanks!

    3. Been intending to for a while Vaishnavi ... will do soon. :-)

  7. aha! perfect breakfast I would say..onek din peyanj porota banayi ni..eyi baar next porota hole- peyanj porota nischoyi :-)..and I too love meals coming out from 4-5 basic ingredients, besh onek poddu korey ranna sodhu matro weekend er jonne rakhi, jokhon sabai bari te thakhe..hugs

    1. Jaya ... weekend amader baire baire e kaate. Shara week baritei ranna. :-)

  8. I love pyaj diye paratha!! amio leftover dal diye mekhe ni when I have some and the bits of onion and green chili is so very fantastic! the aloo subzi sounds a lots like it will be great with luchi or kachori too.

    1. Soma ... this is B's favourite aloo ki subzi ... so is always made when I make puris or kachoris. For luchis I make the shada aloor torkari. :-)


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