Sattu (Toasted Bengal Gram Flour) Poori and Mughalsarai Station's Alu Subzi (Potato Curry)

India is a treasure cove of several lip smacking regional delicacies. Different regions have their own ingredients, style of cooking and delicacies. Those on an Indian culinary tour must not miss these rustic tastes or their gastronomic journey would be incomplete. One such food is Sattu Poori which is a jewel from Bihar. Sattu is toasted Bengal gram flour which is healthy, delicious and filling, a staple of Bihar, Jharkhand and Eastern Uttar Pradesh region. With this I served the famous Mughalsarai Platform’s Alu Subzi, a heavenly potato curry often served with pooris at the Mughalsarai station platform. Mughalsarai is a major junction in Eastern UP and the platform food is very popular among those frequently making train journeys through this station. This Alu Subzi is so simple and tasty, you will be amazed at the rustic flavour of this dish with such few ingredients. Both of these delicacies made an incredible matching and we had a dinner to remember. However you can savor this magical alu subzi with plain pooris or paranthas too.

 

Sattu Poori

Daal Puri (Indian Bread With Dried And Split Yellow Chickpeas Stuffing)

Continuing with my exploits with the winter delicacies, here’s the next one in the series…. Daal puri. With a delectable stuffing of chana daal (dried and split yellow chickpeas) this features in the list of my most favorite Indian bread. You can relish these with aloo dum or any spicy potato curry or even without any side dish, just with a cup of steaming tea.

Daal Puri

Stuffed Parantha #IndianBread

On a chilly winter evening is there anything more inviting than a plate of hot stuffed parantha with a dollop of butter melting on the top, a cup of steaming ginger tea to go with it, curled up inside the warmth of a quilt watching a good movie with your favorite person?

Stuffed Parantha

This is the season when you can indulge in a bit of oily stuff which you normally avoid in the summers. And with all those fresh winter veggies flooding the market you can stuff your parantha with those of your choice. I stuffed mine with potatoes, carrots, beans, green peas, onions, ginger, chopped green chillies and lots of chopped coriander leaves.

Stuffed Paranthas

Here’s the recipe of this delish Indian bread…..

Ingredients:

• 3 large potatoes peeled
• 3 carrots peeled
• 300 gms green peas peeled
• 12-14 beans
• 2 large onions finely chopped
• 1 tablespoon ginger finely chopped
• 2 tsp green chillies finely chopped
• Lots of coriander leaves finely chopped
• 2 tsp chat masala powder
• Wheat flour for the parantha dough
• Salt to taste
• A mix of white oil and ghee/clarified butter for frying the paranthas

Stuffed Paranthas

Procedure:

Step:1

Cut the potatoes in four dices, and boil/ steam them together with carrots and beans. In a separate bowl boil the peas with a pinch of salt. Keep on a plate to cool after straining the water. The veggies must not be overboiled.

Step 2:

Prepare the dough for the parantha. Knead it soft.

Step:3

Now prepare the stuffing. Mash all the boiled veggies and mix chopped onions, ginger, green chillies and coriander. If the stuffing becomes a bit soggy sprinkle some flour and mix. Add salt and chat masala powder. Check the seasoning before stuffing.

Step 4:

Now tear out small dough, flatten it with hands, fill in the stuffing and carefully fold it in all sides so as not to spill the filling. With the help of a rolling pin flatten it out into paranthas.

Stuffed Paranthas

Step 5:

On a tawa fry the paranthas well on both sides and serve hot with any chutney dip of your choice or malai. I just love them with a heap of butter. Yummmmmmm……