Friday, 10 July 2015

Aloo Chapathi for Kids..

Feeding meal to the kid is the world's toughest job. Making them to eat healthy is the biggest task. Meal Prepared for kids should be healthy, tasty and should looks attractive. We have to be very careful in the ingredient we add. We have to take an extra care over cooking to kids if they didn't like means then our effort and food will get wasted. 

By keeping this in mind i taught of doing some thing different into the regular cooking. In that Aloo Chapathi for kids is my first try. I just modified the size of the Chapathi's and my thambu like it. One more think we should keep in mind is, kids wont eat only the main dish we have to give two or three together for a meal to fill their tummy..

Aloo Chapathi i prepared for my thambu he like it. Hope your home kids also like it just give a try..

Aloo Chapathi (for kids) recipe Ingredients:

For aloo stuffing:
Potato : 5 no's (cut into halves)
Big Onion : 1 no's (very finely chopped) - optional 
Red Chili Powder : 3 - 5 tbsp
Cumin Powder : 1/2 tbsp  (Optional)
Jeera or Omam : 2 tbsp  (i used Omam) 
Coriander Leaves : 3 - 5 tbsp (Chopped)
Turmeric Powder : 1 tbsp 
Salt : To taste 
Oil : As required

For chapathi: 

Wheat flour - 1 cup

Oil - 1 tsp 
Salt - to taste
Water - as required

1. Take the wheat flour in a wide mixing bowl. Mix the required salt with the water. Add (salt mixed) water little by little to the flour and gather it to form a soft dough. The dough should be non sticky and soft. Once it done keep it aside and prepare the other ingredients and potato stuffing. 
2. Wash the potato well (3-4 times), cut into halves, add water and pressure cook it for 6 whistle. Once the whistle came allow it to cool naturally. 
3. Once the pressure releases, open the cooker drain water completely and peel the skin, put it in a bowl.
4. Add red chili powder, turmeric powder salt, cumin powder into the peeled potatoes,mash it well using your hand and keep it aside.
5. In a pan (kadai) heat oil and add Omam let it splutter. Add very finely onion's and fry it still the colour changes and ram smell leaves. 
 6. Add the mashed potatoes into the cooked onion's and stir it well. It will be little tough, thought continue stir to avoid charring. 
7. Once the onion mixes well add Coriander Leaves and give a quick stir and turn off the flame. set it aside.  
8. Make small and equal sized balls of the potato stuffing and (wheat) Chapathi dough. The chapathi dough balls should be bigger than the potato stuffing balls. The surface should be with raw wheat flour and chapathi dough should be dipped with the raw wheat flour. 
9. Roll the chapathi dough smaller and litter thicker. Keep the potato stuffing balls in the center 
10. Gather the dough from all the sides to the center. And flip it down side. 
11. Gently start roll into a thin chapathi. Apply wheat flour in between while rolling. Place a small round sized cup (i used my daily pooriyal cup without lid) on aloo dough in upside down as shown in picture. 
12. Give a good press over it and take it carefully. 
13. If you give a tight press the dough will come along with cup itself. Like wise make more chapathi's. 
14. Collect all in a plate. Once it done heat the dosa tawa and place the chapathi's carefully.  Apply oil and cook both the sides of chapathi's until it turns golden brown and little crispy. 

Your Aloo Chapathi's for kids are ready to serve. 

Apply little ghee while feeding. 

As i told you before, we have to give two or three together for a meal to fill their tummy so i paired with banana and cup of vegetable soup. Since i did for my thambu i didn't add green chilies in ratia.

  Video :  How to stuff and roll the Aloo Chapathi...

Notes :
      You can make any sizes in cutting for kids.
      You can also pair with juice.
     The chapathi thickness is purely of your choice.
     For Chapathi dough instead of water you can use the whey water or any vegetable water.
     While frying Omam and Onion don't over fry or burn it.
     Give continuous stir in step 6 & 7 to avoid charring.
     Don't wash the potatoes in running or clod water, because it will become saggy and taste's low. Allow it to cool naturally once it cools down soon drain the water and peel it when it comes to room temperature. 
     Whistle count is purely depends upon your cooker. Tips: I used to off flame when ever no water  drains out from the cooker when the whistle comes. 
     While rolling don't press too much as you do for normal chapathi. Roll it gently. 

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