The next moment that comes to senses is the time well past the time for you to make something decent. The past few days have been like this. After many months of procrastination, I finally decided the pending work needs to be attended. Gosh work on the code and you never know where the time disappears. Recently I was working on implementing those fancy social network buttons on the blog, it took forever to do that. Anyway I love the result.
So when I overslept one of these days, I was so upset I hadn’t planned for Konda’s breakfast or lunch. I remembered the Potato Peas Kurma that was in the fridge and remember Aloo Peas Tikkis, yes when I had made these for burger, I had made them into parathas for Konda’s lunch. Knowing how well she liked that, even said she didn’t feel the peas in her parathas, I was tempted to make them again.
This time it was with the leftover sabji/kurma, which gave an altogether different and lovely taste.
The way I did with regular stuffing was, pressure cook potatoes and peas. mash them well together, sauté onions, little bit of green chili and salt to taste.
The way I made these parathas with leftover Kurma was,
micro the kurma for 1 -2 mins.
skin the potatoes if they are left on.
remove the tomato skin or other things that your kid may not eat.
grate the potatoes and peas into the flour.
Add salt and bit of spice if you feel the need.
Add ghee and knead to a soft dough.
Heat a tawa and after rolling out, press with a small disc over the rolled paratha to get a small disc. Kids love to be given these small chapatis.
Serve with table butter or curds/yogurt.
I sent these to Konda’s lunch and served as breakfast to the rest. It was really so enjoyable. I increased the spice when served to the adults.