Aloo Methi Paratha
Fenugreek Leaves added to Potato and then stuffed in the a paratha.
Servings: 5 paratha
Calories:
Equipment
- Grater
- Tawa/Skillet/Griddle
- Rolling Pin
- Spoons and Ladles
- Bowl
Ingredients
For The Dough:
- 1 cups whole-wheat flour
- 1 tsp Oil
- Salt to taste
For the Stuffing:
- 1 cup fenugreek leaves chopped
- 1 teaspoon ginger-garlic paste
- 1 ¼ cups Potatoes boiled, peeled and grated
- 1 tsp cumin seeds
- 1 teaspoon coriander powder
- 1 tablespoon Green chilli paste
- ½ tsp red chilli powder
- 2 tbsp Coriander leaves finely chopped
- 1 teaspoon amchoor powder
- salt to taste
- whole-wheat flour for dredging
- Oil for cooking and greasing
Instructions
For the dough:
- Combine the whole wheat flour, oil and salt in a bowl and mix well.
- Add enough water and knead into a semi-stiff dough. Keep aside.
For the stuffing:
- In a pan heat the oil and crackle jeera then add the chopped fenugreek leaves. Cook till all the moisture evaporates.
- Add the grated potatoes add the cumin powder, coriander powder, green chillies, chilli powder, coriander leaves, and salt.
- Mix well till it forms a soft dough.
- Divide the stuffing into 5 equal portions and keep aside.
- Divide the dough into 5 equal portions.
- Using the dry flour roll a portion of the dough into a circle about of about 4 inches.
- Place a ball of the stuffing in the centre of the circle and
- Fold the edges over stuffing and seal tightly.
- Roll again into a circle of 6 inches circle using the flour as needed.
- Heat a tava/skillet and cook the paratha using a little oil until golden brown spots appear on both sides.
- Repeat with the remaining dough and stuffing.
- Serve immediately with fresh curds and pickle.