Reposting one of my favourite meal combos.
And this chilkawala Aaloo is 😍 bachpan se.
If made with Nawabganji Aaloo (the really small sized potatoes) as it's called in Lucknow, it tastes even better.
I keep saying - You can take me out of Lucknow/U.P. but not my undying love for U.P. food out of me. 🙈
Millets paranthas with chilkawala aaloo. ❤️ Method:
For Millets Paranthas:
ragi, amaranth, barley & 'very' little wheat flour - all kneaded together with finely chopped onion, green chilli, garlic, ginger, salt, heeng, aamchur, mustard oil & water, rolled out n cooked on griddle using sesame oil.
The parantha doesn't look good (because Millet paranthas/rotis are not easy to roll out always) but trust me it tastes yum.
For Chilkawala Aaloo:
Aaloo was thoroughly washed. I did not remove the skin. chopped the potatoes in small squares. I heated mustard oil in a wok, added jeera followed by finely chopped ginger, green chilli, heeng lots of dhania powder, haldi.i added 3-4 tbsp of water & cooked the masala till oil separated. Then I added chopped potatoes to the masala, followed by salt n mixed it well. I added very little water n covered the wok with a lid n cooked the aaloo on low heat, stirring in between. Once the aaloo was almost done, I added aamchur powder, mixed the sabzi well n cooked for another 7-8 minutes or till the aaloo is cooked n crispy.
This Parantha, sabzi n home made red chilli pickle (pickle by mum) along with adrak wali chai...😍 makes such a soul satisfying meal on a cold day. Actually on any day 😂🙈
I am Blessed!
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