Maida Parota :
Maida/All Purpose Flour - 4 cups
Huli Mosaru/Sour yogurt - 1 cup
1. Mix all of them to make a firm dough. Cover and keep for 3-4hrs.
2. Take a small ball size dough and roll it to make a 8cm circle. Apply oil. Be generous. Fold (Chinese fan fold) it to make a cigar. Fold the cigar to make a circle as shown the picture below. Apply oil to its surface and leave it in a container.
3. When you want to serve, flour the surface and roll these rounds to make 10cm diameter circle like chapathis. Fry them on a hot girdle/tava with oil and serve hot. Strictly serve hot, cold parathas taste no good!
4. These days we get frozen stuff, but home made ones taste much better than frozen parathas.
Peas, Potato, Tomato Curry
Dried Peas : 1/2 cup (soak for 8 hrs and pressure cook till soft)
Potato : 2 medium sized (boiled, peeled and cubed)
Tomato : 1 big or 2 small (chopped into small pieces)
Onion : 1 big (chopped into small pieces)
Redchilli powder : 1/2 tbsp
Coriander Powder : 1 tsp (toasted coriander powder)
Jeera Powder : 1/2 tsp (toasted jeera powder)
Cinnamon Powder : 1/4 tsp
Marathi Moggu Powder : 1/4 tsp
Black Pepper Powder : 1/4 tsp
Oil - 2 tbsp
Heat oil in a pan. Add onion when oil is hot. When onions turn pink, add tomato and fry well. Add all the powders mentioned one by one. Fry for a min and add boiled peas, potato and water to make up the desired volume. Add salt and bring to boil.
If curry is too runny, add a tablespoon of rice flour and mix well and boil again. Taste and adjust flavors. Serve hot with hot parathas.
White Onion : 1 (chopped into fine pieces)
Pepper Powder, Salt and Lemon Juice
Toss everything and serve. Simple yet tasty.