In Bangalore “Kamat Ahar” restaurant, they serve hot alu paratha with masala dahi. I guessed what might be the ingredients, since then, paratha and masala dahi are favourite combination at my home. I cannot guarantee that they use the same recipe, because I never get the courage to ask for recipes in restaurants :)… (whenever I come across with new recipe at my friend’s or relatives house, I shamelessly ask for recipe).
Ingredients: Curd 2 cups Red chilli powder 1/2 tea spn Chat masala 1/2 tea spn Salt a pinch
Method: Mix all the ingredients well and serve with hot paratha.
Serves : 3 Preperation time : 2-3 min
Updated on Sept 9 This is the seccond method for preparing the masala dahi. Thanks Avita and Aruna for the recipe.
Ingredients: Curd 2 cups Pepper 1/4 tea spn Cumin seeds 1/2 tea spn Black salt (Rock salt)
Method: Dry roast(fry without oil) pepper and cumin seeds. Powder them. Add the powder and black salt to dahi and mix well.
I always liked the green colored rotis/parathas. I had seen them in one of my friend’s lunch box. Recently I tried to make them(though the procedure and taste was completely different), they were delicious. I served it with Masala Dahi .
Ingredients: Wheat Flour 2 cup Palak(Spinach) leaves 1 Cup Ginger 1″ piece Green Chillies chopped 5 Nos Corriander leaves 1/2 cup Jeera 2 tsp Salt
Method: Mix all the ingredients(except flour) and blend it in a mixer to a fine paste. Mix this mixture with the wheat flour and oil, knead till the dough is smooth and soft. Make medium size balls of the dough, roll it. Fry paratha on tava, apply ghee on both sides. Serve hot.
Serves : 5 Preparation time : 20min
