I was left with some Aloo Parantha stuffing after making all my paranthas and I dint want to put it in the refrigerator cos I knew it’d be long forgotten. Daisy blue’s event has had me thinking of what to send over. No, I’m not purposely making sure I end up with leftovers to transform and send to her event, but there was enough stuffing to make just another 3 paranthas and that wasn’t good enough for our dinner. If you have a husband like mine, with a voracious appetite, you’d know what I mean. So the Aloo Parantha Stuffing very conveniently became Saagu to go with the Neer Doses that I’d made for breakfast. Oh and transforming the left-overs doesn’t end here! Watch the upcoming posts to know more 😉
Aloo Parantha Stuffing >> Easy-peasy Potato Saagu >> ?? (Anybody wants to try guessing?)
- Aloo Parantha Stuffing – 2 cups (or as much as you’re left with)
- Coriander/Cilantro – a sprig, finely chopped
- Warm Water – as required, to give the saagu the right consistency
- Jeera/Cumin seeds – 1/2 tsp
- Oil – 1 tbsp
- In a wok, heat the oil. Add jeera seeds and allow to splutter.
- Add the aloo parantha stuffing and adequate warm water. Stir gently to get a uniform consistency.
- Adjust salt if required and cook on a medium flame for 3-5 minutes.
- Garnish with coriander/cilantro and serve hot with rotis/puris/dosas, whatever you deem fit!
This is going straight to Gomathy’s (Daisy Blue) ‘Left-over Delicacies‘ Event.