Tuesday, April 25, 2017

Aloo Methi Paratha

Simple and filling for lunch.Kids will definitely love it
It goes well with Khoya Matar Paneer


Ingredients
Part 1 - Outer cover
  • Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
  • Water - around 3/4 cup (rough estimation only)
  • Salt - 1/2 teaspoon
  • Flour - dusting
Take dough in a broad basin. Put salt to it and roughly mix with the fingers
Sprinkle water little by little and knead the dough
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes
Look at this link for Kneading the Dough

Part 2 - Inner Stuffing
  • Potato - 3 (medium sized)
  • Methi leaves - 1/2 cup
  • Green chillies - 3 (finely chopped)
  • Turmeric - a pinch
  • Cumin/ Jeera powder - 1/4 teaspoon
  • Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
  • Salt - as needed
  • Garam Masala Powder - 1/2 teaspoon
Pressure cook the potatoes for 3 whistles. Once done allow them to cool on its own and peel off the skin.Mash it well
Add the remaining ingredients and mix well

Part 3 - Greasing
  • Butter / ghee /Oil - as needed
Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas

Method
Step 1 - Roti Dough
  • Divide the kneaded dough into small sized balls
  • Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing
Step 2 - Paratha
  • Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
  • Once done place aloo methi stuffing/inner filling in the center
  • Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
  • Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out
  • Meanwhile heat a tawa and once hot place the rolled out paratha
  • After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side
  • Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving

Serve with pickle and curd.

1 comment:

  1. Its very tasty and delicious and looks absolutely stunning. Thank you for wonderful aloo methi parantha recipe We cooked you your recipe at home and it came out so fantastic. Thank you for sharing such a lovely recipe, i recommend everyone should try your recipe once.

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