Aloo Bhaji/bhunjiya and Ajwain Paratha

After a dash of the exotic, its time to have something that is closer to home and to the heart... and when you talk about close to home you often think of simple things that mom made that you enjoyed growing up.

You may find this a little unusual but the thought of this dish puts me on a train with my family... the train speeding through the country and I find myself sitting on the lower berth (after of course having fought with my brother for the window seat) with my gaze fixed outside staring at the lush green crop fields that race past us and the warm yet cool breeze rushing in as we wait for the train to take us to our destination... then you are suddenly pulled out of the trance by the loud sound of your name... thats mom demanding we get together as it was lunch time... and there it is... she opens her tote bag and pulls out a couple of boxes. Wrapped in tinfoil in those boxes are these wonderful flat breads and the awesome dry potato curry. The already beautiful breeze is now filled with the wonderful aroma of the roasted fennel and carom seeds from the bread and the potatoes.

Mom almost always made these as lunch and as dinner when we traveled. She claimed they stayed nice and fresh even after being packed for several hours... and fresh they were... gone in minutes. Of course I didn't think much of it those days... after all that was mom and this is what she always made, right? ... aah... the things we take for granted...

For Aloo Bhaji-

Potato .................................. 5-6 medium peeled and cut lengthwise about 1/2" thick

Mustard Oil ............................. 2-3 tbsp

Dried red chilli whole ................ 2-3

Turmeric powder ..................... 1/2 tsp

Panch phoran .......................... 2 tsp ( a mix of fennel,cumin,fenugreek,mustard and carom/nigella seeds)

Hing ..................................... a pinch

Salt to taste

1. In a non stick pan heat oil, on medium  high heat. Add hing and panch phoran, stir till the seeds splutter.

2. Turn the heat to medium, add  the dry chilli,and cook for 30 sec. Add the potatoes, turmeric and salt. and cook while stirring in between till they get slightly light brown.

3. Cover and cook while stirring in between for 10-15 minutes or till they get fully cooked and get evenly colored and crispy.

For Ajwain Paratha-

Atta ............................................ 1 1/2 cups

Besan .......................................... 1/2 cup

Ajwain or carom or bishop seeds .......... 1tsp

Salt ............................................. a pinch

Oil .............................................. 1 1/2 tbsp

Red chilli powder ............................ 1/2 tsp or to taste

Hing ............................................ a pinch

Turmeric ....................................... 1/4 tsp

Yogurt .......................................... 1/4 cup

Ghee or oil for pan frying

1. In a medium mixing bowl add besan and atta and salt and mix well.

2. Add yogurt, sesame seeds, red chili powder, ajwain, asafoetida, hing, turmeric and 1 1/2 tbsp oil. Mix everything well. Knead into a soft yet firm and smooth dough, with sufficient water. Cover and leave aside for 10 -15 minutes.

3. Make small equal portions of the dough, dust in dry flour and roll out like a roti.

4. Place a tawa on medium heat. Place the rolled roti on the tawa. Flip the roti when a few blisters start to appear. Apply little oil and cook on both sides.

5. Serve immediately with some yogurt and aloo bhunjiya or store in an insulated container. ENJOY!

Notes:

1. You can add small gobhi florets to the bhunjiya.

Sending this to - CWS- Ajwain guest hosted by Kavita, event by Priya