Mumbai, i.e. the erstwhile Bombay, is a place where the weather is either warm or hot and most of the time humid. The heat and humidity is capable of taking a toll on one’s energy levels. The only season that is pleasant here is the monsoon and the only time when the heat levels subside a little bit is during December and January.
When monsoon was lashing the city relentlessly, for what seemed like eternity (three and a half months actually), I was sick of the dank smells of the season; I was craving for the bright sunny days. Now, when the monsoon has receded and the sun is beating down on the city, I am missing the cool monsoon days…
Mumbai is simmering…the humidity is suffocatingly high and is such a deterrent that I look for escape routes to avoid
cooking standing by the stove in the kitchen. Yesterday happened to be one such day when I did not feel like entering the kitchen. I was running out of veggies and the hot sun outside terminated any thoughts, whatsoever, that I had to step out to buy my stock of vegetables. So, the hunt for leftovers in the refrigerator begun… Voila! Some leftover dal that was cooked the previous evening. But I knew that my daughter would flatly refuse to eat it for lunch. She always wants variety in her food and no left-overs please; unless it happens to be chicken J
Half an hour was left for my daughter to be back home from school and I quickly rummaged through the other stuff in fridge. One of the things which is omnipresent in my refrigerator is boiled potatoes. They are really handy when I run out of veggies or when I am going through one of those ‘I want a break from kitchen’ moments; which are more weather induced than any other factor. They provide me a variety of options; stuffed potato flatbread, a bread roll, potato cutlet, potato curry and of course smashed masala potatoes, etc.
So, the potatoes were peeled and given a coarse mash, onion was chopped, lentil was mixed with whole wheat flour and dough made ready. Now what was left was giving a quick stir fry to the smashed potatoes and making flatbread from the lentil dough. Twenty minutes was all it took!! I was pleased with the meal that I was going to dish out to my daughter – yum and wholesome. She happily mopped up the whole stuff along with raita. And I was a happy satisfied mother J
For the smashed potatoes you need:
1 medium sized onion, finely chopped
½ medium sized tomato, grated or finely chopped
¼ tsp red chili powder (adjust)
¼ tsp garam masala powder
2 tbsp oil- I used olive oil (or more if the potatoes look dry)
1 tbsp fresh coriander, finely chopped (optional)
Coarsely smash the potatoes (ensure that you do not have big chunks).
In a pan or wok, heat the oil and add the dry red chillies. Immediately add the panch phoran and once they begin to crackle, carefully add the curry leaves (they will splutter) along with the onions.
Sauté onions till they become translucent
Reduce the head and add salt, red chili powder, turmeric powder and garam masala.
Stir them for 15 seconds and then add the tomatoes.
If using grated tomato, stir only for 15-20 seconds and if using the chopped ones, cook them till them become mushy and the masala leaves oil.
Add the potatoes and give them a quick stir till the masala coats them well.
Remove from heat and serve!
For the Lentil fried flatbread you need:
1 cup of cooked dal (lentil)
1½ cup of whole wheat flour, for a soft dough (½ cup more if you want a firm dough)
¼ tsp of garam masala powder
1 small onion, finely chopped
Mix in the salt, garam masala powder to the wheat flour.
Add the cooked dal and onion to the flour mix.
Without using water, make a dough.
Divide the dough in equal sized (peach sized) balls
Using dry flour (to avoid the balls from sticking to the rolling pin) roll the balls in small disk shape and apply little melted butter or ghee (clarified butter) to it.
Fold the rolled disk as shown in the picture to form a square and then roll it into a parantha (flatbread).
Transfer the parantha on a greased skillet. Turn it over once the top starts to change the colour
Cook the other side and then turn again. On this side rub a little oil over the parantha.
Once the colour changes to golden brown, remove from the heat
Apply a little ghee or butter and serve!
Makes 6-7 paranthas
Note: You can even give this to your kids for their lunch pack to school.
Note: Dal Parantha tastes good even when served at room temperature with pickle so it can be carried for journey/ picnic.
Thanks for visiting and see you around again!
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