Methi Aloo Stuffed Paratha

Introduce

Chef :

Kumkum Chatterjee

Methi Aloo Stuffed Paratha

#paratha/post -1 #ebook/post-46 #OneRecipeOneTree Stuffed parathas are popular North Indian type breakfast,lunch or dinner item and popular all over India Winter is the time when vegetables are found in abundance.Stuffing them in Indian flat breads is a healthy option of including them in our daily meal.Methi or fenugreek has immense health benefits and adding potatoes/aloo reduces the bitterness of methi.

Ingredient

1.5 cups

whole wheat flour

3/4 cup

chopped fresh methi leaves

potato steamed or boiled

1 tbsp

finely chopped onion

1 tsp

ginger garlic paste

green chillies chopped finely

To taste

salt

1 pinch

sugar (optional)

1/4 tsp

red chilli powder

1/4 tsp

ajwain(carom seeds)

2 tbsp

coriander chopped

3 tbsp

refined oil approximately

1/4 tsp

garam masala

1/4 tsp

chaat masala

Cooking instructions

* Step 1

Chop finely fresh fenugreek/methi leaves.Wash and drain water completely.Meanwhile cube and steam 1 potato.Mash it.Heat 2 tsp oil in a nonstick pan.Sprinkle ajwain and hing.Fry the chopped onion.Add methi leaves and fry.Add red chilli powder;chopped green chillies,ginger garlic paste,salt and toss till dry.Add the mashed potato,chaat masala and garam masala.Fry till dry. Sprinkle chopped coriander and toss well.Divide potato methi mix into 6 portions.

* Step 2

Mix whole wheat flour with ajwain,1 tbsp chopped coriander, 1 tsp oil,1/4th tsp salt and 1/4th cup water and knead into a tight dough.Make 5-6 balls out of dough.Roll out each dough into 4" diameter. Place 1 potato methi stuffing in each dough.Gather the edges and make into balls.Toss in flour and roll into parathas.

* Step 3

Heat a nonstick frying pan. Fry parathas golden brown sprinkling 1 tsp oil.Serve with homemade caramelised or sour curd,salad and spicy hot mixed pickle.