Aloo paratha is the comfort food that we all need from time to time to cheer ourselves up. I mean, who doesn’t like aloo paratha. And if you are a Punjabi, aloo paratha is your go-to food.

Aloo paratha is the perfect breakfast, perfect lunch, or say it is the perfect food.
The best thing about aloo parathas is that they can either be serves as breakfast as well as packed in the lunch box for kids. Even after hours, the aloo paratha tastes delicious and the same.

Aalo parathas are paired with curd, or ketchup or even mango pickle or any pickle or butter, and they taste delicious with any of them. Try this stuffed aloo paratha recipe at home.

Each aloo paratha contains at least 177 calories:

• Fat 8.5 g
• Carbohydrates 22.6 g
• Protein 3.3 g
• Fibre 3.3g
• Cholesterol 0mg

Ingredients

For the Dough 

• 2 cups whole wheat flour
• 1 tsp salt
• 2 tbsp gram flour
• ½ tsp carom seeds (ajwain)
• 1 tbsp ghee
• Water as required
• 2 tsp oil

For the Filling 

• Two large potatoes, boiled and grated
• 1-inch ginger, grated
• 2-3 green chillies, finely chopped
• 1 tbsp fresh coriander leaves
• Salt to taste
• ½ tsp coriander powder
• 1 tsp chilli powder
• ½ tsp cumin powder
• 1 tsp garam masala
• ½ tsp dried fenugreek leaves
• ¼ tsp amchur powder
• Ghee for roasting
• Butter cubes for garnish

Preparation

For the dough 

1. Take a utensil, and add whole wheat flour, gram flour, and ghee.
2. Now, mix well and form a crumb-like mixture.
3. Add water according to the requirement and knead the mixture to form a soft and smooth dough.
4. Cover it using a muslin cloth and set aside for about 20 minutes.
5. Next, add a little oil to the dough and knead it till it’s absorbed.
6. For the filling
7. First, add boiled potatoes, onion, green chilli, fresh coriander, salt according to taste, coriander powder, chilli powder, cumin powder, garam masala, dried fenugreek leaves and amchur powder.
8. Mix all of them well.
9. Divide the dough which was prepared into equal portions, and form small balls.
10. Now, roll them into a flat disc with a rolling pin and put the prepared stuffing in the centre.
11. Roll into a bag like structure or potli.
12. Now, remove excess dough and roll it back into a disc.
13. Heat a Tawa, keep the prepared paratha and roast on both sides for almost 30 seconds from both sides, flip over and brush with ghee/oil, flip over and roast till brown coloured spots start to appear.

Enjoy hot parathas garnished with cubes of butter and serve with yoghurt and pickle; even ketchup tastes good

There are so many snacks in the world but the snack which everyone is craving for when they are hungry is crispy french fries. It is a go-to snack and is very tasty and salty in taste.

French fries are deep-fried finger potato fries, salty in taste and can be eaten as a snack or as a part of lunch and dinner. It was named “French Fries” by American soldiers; when they went to Belgium for war, they ate crispy fries and named it french fries because Belgian people used to speak French.

Do you know French fries has different names in different countries, like they are called truffles in Spain, chips in Britain and fritters in Belgium? Some of its variants are tornado fries, curly fries, sweet potato fries, and chilli cheese fries.

Fries is consists of 267 kcal

• Carbohydrates 32.7g
• Sodium 247mg
• Dietary fibre 3g

Ingredients

• 5-6 peeled milly potatoes
• ½ tsp paprika powder
• ¼ cup parmesan cheese
• Salt to taste

Method

1. Cut the potatoes in 1/2 cm thickness, fries shape and put them in water for 15 minutes to release the starch content.
2. Take a pot, add water and keep it at 80-85*C simmering temperature, and par-boil the potatoes to evenly cook.
3. After boiling drain them in a tray and spread evenly.
4. Now deep freeze them for 1-1 ½ hour. Deep freezing makes potatoes crispy and improves texture.
5. Remove potatoes from the freezer and in a frying pan heat oil, and then fry potatoes for about 80% at low temperature.
6. Transfer them on absorbent paper.
7. For second frying, heat oil in the pan and fry them completely, remove them on absorbent paper.
8. Transfer the fries to a bowl, add salt and mix well.
9. Serve it on a plate, sprinkle paprika powder, and garnish it with parmesan cheese.

Munch these homemade french fries with tomato ketchup, mustard sauce, and mayonnaise. Bon appétit

We all crave a healthy yet tasty snack from time to time. Spring rolls are the perfect snack that one can have while craving something like that. Veg Spring roll is a popular Indo-Chinese snack that has a perfect crisp from the outside and hot and tasty vegetable fillings on the inside. And these are some of the very famous street foods of India.

These are not only perfect go-to snacks at teat time but also can contribute as an amazing starter for dinner parties or lunch get-togethers.

Because of its crispy texture and veggie fillings, it is loved by kids and it tastes super delicious when paired with mayonnaise or any cheesy dip or Chinese dips.

Along with the vegetable flings, you may also add noodles as a filling in the spring roll, once you are aware of how to prepare it, you can then experiment with the fillings in your own way. So, follow the veg spring roll recipe to make delicious spring roll at home.

Ingredients

• 1 tbsp sesame oil
• 1-inch ginger, finely chopped
• 1 tbsp garlic, finely chopped
• ½ cup carrot, shredded
• ½ cup cabbage, shredded
• One medium onion, sliced
• ½ cup capsicum, julienne
• One green chilli, finely chopped
• ½ tsp Dark soy sauce
• ½ tsp sugar
• Salt to taste
• ½ tsp White pepper powder
• 2-3 tbsp Spring onion, chopped
• ½ tsp Corn starch
• Spring roll sheets

For Binding 

• Flour and Water Slurry
• 2 tbsp refined flour (maida)
• 1 tbsp water

Preparation

1. Take a pan or kadhai and add some oil in it on medium flame.
2. Now, add ginger and garlic and sauté until the raw smell goes off.
3. Next, add the chopped vegetables and saute them all, gently.
4. Then, add dark soy sauce, sugar, salt according to your taste, and white pepper powder. Saute until the vegetables are half done.
5. Add Spring onion and corn starch and cook for a few more seconds.
6. Remove from heat and keep aside to use later.
7. In a damp cloth, keep the defrosted rolls of the spring sheet.
8. Take a spoonful of filling in the center, fold the sides, roll it, and seal the end using a slurry of flour and water.
9. Now, heat oil in a frying pan.
10. Deep fry the spring rolls on medium-high heat until they turn golden brown.
11. Take out the fried spring rolls on absorbent paper and soak the excess oil.

Serve the veg spring roll hot along with chili sauce and soy sauce, you might like with mayonnaise as well, or even ketchup.

Sabudana khichdi is a delicious dish of sago made with potatoes, peanuts and is usually cooked during the fasting days or Indian festivals. Sabudana khichdi is usually preferred during lunch hours as it can be really heavy.

Not only is khichdi prepared from sabudana but also many variants are available, like sabudana kheer, sabudana vada, sabudana roti, or Tikki.

Sabudana comes under healthy dishes as it is rich in fibre and calcium, which is why it is also known as an energy booster. This is the prime reason for having Sabudana khichdi during fasting days, as it provides energy to the body.

The recipe described below is of Sabudana which has been soaked overnight.

Ingredient

1. 1 cup sabudana
2. 2 medium-sized potatoes
3. ½ cup roasted peanuts
4. 8 to 10 curry leaves
5. 1 green chili – chopped
6. 1 teaspoon cumin
7. ½ to 1 teaspoon sugar or as required
8. lemon juice as required
9. 3 tablespoon peanut oil or ghee
10. rock salt (sendha namak) as required

Preparation

1. Rinse the overnight soaked sabudana and keep it in a bowl.
2. Now, boil the potatoes, and when warm peel and chop them.
3. Take a pan and dry roast the peanuts till they turn brown in color, and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
4. Mix the coarsely powdered peanuts, salt, and sugar with the sabudana.
5. Now heat peanut oil or ghee.
6. Next, fry the cumin till they crackle and get browned.
7. Then add some green chillies and curry leaves.
8. Add chopped boiled potato and sauté for a minute.
9. Finally, add the sabudana.
10. Keep on often stirring on a low flame for approx. 4 to 6 minutes.
11. When the sabudana loses its opaqueness and starts becoming translucent, they are cooked.

Add lemon juice and chopped coriander leaves while serving with curd.

You may have heard of sweet pies like apple pie, pumpkin pie or cherry pie, but have you ever heard or tried a spicy pie? In Australia, a special pie is prepared; its name is the meat pie. Meat pie is a staple food of Australia, and it is widely available in food snack restaurants and food paradises.

Meat pie is a national dish of Australia, and it is also part of New Zealand cuisine. It is considered iconic in Australia and New Zealand. Meat pie is made with minced meat and gravy. It also contains onion, mushroom and cheese. It is a takeaway snack, and Australians are crazy about this dish. The Australian meat pie was produced in 1947 in a small bakery in Bendigo. It was produced by L.T McClure, and later it popularized with the name Four’s Twenty pie.

It is very easy to make this tasty meat pie at home. So, here is the meat pie recipe.

Per serving contains 375 kcal

• Carbohydrates: 32g
• Protein: 15g
• Fat: 21g

Ingredients

For The Crust

• 2 pound (900g) ground meat/pork or combination of 2-3 kinds
• 2 medium potatoes, boiled and mashed
• 1 large onion, chopped
• 2 celery stalks, chopped
• salt to taste
• 2 garlic cloves
• pepper to taste
• 1 tsp thyme
• 1/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp mustard powder
• 1 1/4 cups water/beef broth
• 1/4 tsp ground cloves
• 2-3 tbsp olive oil

For Filling

• 1 egg for brushing
• 3 cups all-purpose flour
• 1 cup cold butter, cubed or lard
• 1/2 tsp salt
• 5-7 tbsp cold water
• 1 tsp baking powder

Method

For the crust

1. In a food processor add all-purpose flour, salt, and cold cubed butter. Process until the lumps are formed.
2. Now add cold water and process until dough is formed.
3. Then transfer the dough on a flat board, pat it into a ball and flatten it into a disk.
4. After that, wrap in plastic and refrigerate for 30 minutes.

For Filling

1. In a bowl, add ground cloves, ground ginger, ground cinnamon, mustard powder, thyme, salt, and pepper. Mix well and keep it aside for further use.
2. Now take a pan, heat olive oil and add chopped onion, celery and garlic. Saute for 4-5 minutes until translucent.
3. Then add meat and cook for 4-5 minutes until no longer pink.
4. Now add spice mix and stir. Add stock and let it boil; turn the flame low and simmer for 20-25 minutes, occasionally stirring until thickens.
5. After that, add the mashed potato and mix well. Cook for 3-4 minutes.
6. Remove from the heat and let it cool.

For meat pie

1. Preheat oven to 375*F/190*C.
2. Sprinkle some dough on a flat board and place the prepared dough.
3. Now divide it into two parts in the ratio of 2:3.
4. Then roll out the bigger part to about 11-12 inch in diameter.
5. Take an 8-9 inch pie pan and transfer it into it.
6. Then, to transfer it into a pie pan, wrap it around the rolling pin completely and place it on the pie plate.
7. Unwrap it slowly into a pie plate, mould it gently, and let the dough hang over the edges.
8. Now fill it with a cooled meat mixture and grease the outer edge of the pastry with the beaten egg.
9. After that, roll out the second part of the dough to about 10-11 inches.
10. Cut a hole in the centre and place it on top of the filling. Trim and tuck the excess pie dough into the pan around the edges.
11. Once it tucked completely and then crimps the edges of the pie dough to make it look presentable.
12. After that brush, it with the egg wash and bake for 55-60 minutes until it turns golden.
13. After 30 mins, add a pie crust shield or aluminium foil on top of the pie.
14. Remove the dish from the oven. Allow the pie to cool down for at least 1 hr before serving.

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