Soul food!

Typical bong breakfasts on weekends are a little elaborate .It is essentially a 'luchi ' or 'parota' time with the simple 'cholar dal' or 'alur dom'.
Even C who is so much into healthy eating cannot say no to these 'not so healthy' treats.
At any time we prefer parota to luchi because it is not deep fried.

How to make parota:

flour-2 cups
water
oil-1tsp for kneading and 4-5 tbsp for frying
salt-a pinch

Mix the flour with salt and oil. Now knead it into a soft dough and keep it aside for 10-15 minutes.
Next pinch out small balls form the dough and roll it to a circular disc on a smooth surface .
Fold the disc twice and press roll it again for the triangular parota.
Heat oil in a shallow pan and on medium heat fry the parota.

Alu r dom:

potatoes-6-7 medium ones peeled and halved
peas-a handful
tomatoes-1 large diced
ginger paste-1 tbsp
whole cumin-1 tsp
slit green chilli-2-3
garam masala powder-1 pinch
yogurt-2 tbsp
turmeric-1/2 tsp
oil-4 tsp
salt
sugar
coriander leaves- a handful

Pressure cook the potatoes till they are soft but not mushy.
Drain the water and keep them aside.
Next heat oil in a pan and lightly fry the potatoes and keep them aside.
In the same oil sizzle the cumin seeds.
Add the ginger and tomatoes and lower the heat.
Pan fry until the tomatoes soften and release oil. Add the peas.
Add the yogurt, turmeric , chillies and let the gravy come to a boil.
If it is too thick add little water.(We do not like ours too watery.)
Add the potatoes and salt and stir .
Add sugar according to taste and the garam masala powder..
Add the coriander leaves.
Serve hot with parota.