Aloo Parantha
Bread Stuffed with Spicy Potatoes
- medium
- 49.2KViews:
- 4 limes, washed and cut into 8 chunks (skin on - remove pips)
- 2 tbsp salt
- 1 tsp turmeric
- 1 tbsp chilli powder (adjust to taste)
Oil tempering
- 3 tbsp mustard oil
- 1 tsp brown mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp kalonji seeds (nigella)
- ½ tsp asafoetida
- 3 dried red chillies (optional)
Method
- Sterilise a glass jar and add the chopped limes, salt, chilli powder and turmeric.
- Put the lid on the jar and shake.
- Leave the jar on a window sill (preferably in the sun) for one month. Ensure you give the jar a shake everyday.
- After one month heat the mustard oil to smoking point then leave to cool.
- Once cooled, reheat and add the mustard, fenugreek, kalonji seeds, asafoetida and dried chillies until they sizzle. Cool and pour the spiced oil into the jar with the limes. Shake and leave for a few days before using.
Quick version
- After step 1 above squeeze the juice from the limes and set the juice to one side. Put the limes into a steamer for about 15 minutes until they are soft. Leave to cool.
- Add the juice back into the limes and place in a jar and leave for 2 days. Ideally on a window sill inthe sun. Ensure you shake the jar every few hours.
- Move to step 4 as above.
Served with
This pickle can be stored for up to a year. Ensure that no water is introduced into the pickle. This makes a tangy pickle for nibbles as well as a side for your main dishes. You can substitute the limes for lemons, green mangoes or aubergines instead.
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