The regular aloo paratha is likewise ho-hum for me. That is the argue I am ever looking ways to combine aloo stuffing amongst some additional flavours to create a wholesome flatbread. Sometimes, dorsum nosotros shared the Makki too Aloo Ka Paratha. This time, it is Aloo Methi Paratha. Packed amongst excitement; that describes the Aloo Methi Parathas best of all!
The mashed tater mixture is tucked within the flavoursome fenugreek-laced dough too rolled out to brand pillowy parathas. Who could nation no to them? Served amongst uncomplicated raita, freshly churned white butter too aam ka achaar, these Methi Parathas are ane of our favourite wintertime breakfast. Almost, a weekly ritual all over the season, till the household unit of measurement had plenty of them.
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Our vegetable wala is strictly instructed to convey a fresh bunch of methi (fenugreek leaves) every alternate day. We don’t require heed the tedious procedure of mitt picking, cleaning, chopping the fresh fenugreek leaves. They are absolutely worthy of fourth dimension too effort. Whether it is the methi paratha or basic methi ki sabzi, the fresh fenugreek leaves brand thence much departure to the sense of savor of the dish.
That pungent taste, the sudden aroma, the slight bitterness, is what makes us instruct ga-ga almost the methi leaves during the season. Are y’all a dark-green lover or hater? I’m a lover, most of the time. With their intense color and earthy flavour, greens tin hold upwards a versatile ingredient. I too married adult man part a mutual liking for greens. We never had plenty of them. The greens furnish a overnice counterpoint to the dish too plough it into something that is thence proficient inwards taste, salubrious too wholesome.
We are non promising, but assuring to part to a greater extent than of dark-green recipes this wintertime season. As nosotros are having a seasonal hook-up amongst them. Till then, I instruct out y’all amongst Aloo Methi Paratha Recipe.
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Aloo Methi Paratha Recipe
- For The Dough
- 1 Cup whole wheat flour
- 1 Cup chopped methi fresh fenugreek leaves
- 1 tsp carom seeds ajwain
- Salt to taste
- 1 tsp cooking oil
Ingredients for the stuffing
- 3 boiled too mashed potatoes
- 1 medium-size onion fine chopped
- 1 green chili fine chopped
- 1/2 tsp turmeric powder
- 1 tsp chaat masala
- Salt to taste
- 1 tsp red chili powder
- Oil to laid the paratha
To develop the dough, combine all the ingredients inwards a deep bowl too mix nicely.
Using 1/4 Cup of H2O at a fourth dimension cast a shine chapati similar dough. Knead for v minutes.
Fresh fenugreek leaves also has some amount of moisture. So add together H2O cautiously piece binding the dough else it would plough sticky.
Cover the dough amongst a build clean kitchen towel too laid aside.
Meanwhile, develop the stuffing for paratha. Combine mashed potatoes amongst onion, dark-green chili, tabular array salt too spices. Mix to evenly combine. Taste too conform the seasoning accordingly.
To develop the Aloo Methi Paratha, rut a tawa ( buy it here ) over medium flame.
Divide the dough into v to half dozen equal portions. Shape each portion of dough into a ball.
Dust the kitchen counter amongst flour. Place ane ball of dough. Roll out ane portion of the dough into a 100 mm. (4″) diameter circle using a rolling pin.
Place 2 tablespoon of the tater stuffing inwards the centre of the circle, convey together all the sides inwards the centre too seal tightly.
Roll out ane time to a greater extent than into a 150 mm. (6″) diameter circle, using a piffling whole wheat flour for rolling. Don non apply likewise much describe per unit of measurement area piece rolling the paratha else stuffing volition ooze out from the sides.
Place the paratha on the hot griddle, laid from both the sides.
Smear a teaspoon of petroleum on ane side, flip the paratha too apple tree a teaspoon of petroleum on the other side equally well.
Cook, flipping alternatively, till the paratha plough crisp from both the sides.
Similarly, develop the remaining parathas.