The regular aloo paratha is too dull for me. That is the reason I am always looking ways to combine aloo stuffing with some additional flavours to create a wholesome flatbread. Sometimes, back we shared the Makki and Aloo Ka Paratha. This time, it is Aloo Methi Paratha. Packed with excitement; that describes the Aloo Methi Parathas best of all!
The mashed potato mixture is tucked inside the flavoursome fenugreek-laced dough and rolled out to make pillowy parathas. Who could say no to them? Served with simple raita, freshly churned white butter and aam ka achaar, these Methi Parathas are one of our favourite winter breakfast. Almost, a weekly ritual all over the season, till the family had enough of them.
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Our vegetable wala is strictly instructed to bring a fresh bunch of methi (fenugreek leaves) every alternate day. We don’t mind the tedious process of hand picking, cleaning, chopping the fresh fenugreek leaves. They are absolutely worthy of time and effort. Whether it is the methi paratha or basic methi ki sabzi, the fresh fenugreek leaves make so much difference to the taste of the dish.
That pungent taste, the sharp aroma, the slight bitterness, is what makes us go ga-ga about the methi leaves during the season. Are you a green lover or hater? I’m a lover, most of the time. With their intense colour and earthy flavour, greens can be a versatile ingredient. I and husband share a common liking for greens. We never had enough of them. The greens provide a nice counterpoint to the dish and turn it into something that is so good in taste, healthy and wholesome.
We are not promising, but assuring to share more of green recipes this winter season. As we are having a seasonal hook-up with them. Till then, I leave you with Aloo Methi Paratha Recipe.
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Aloo Methi Paratha is best served with raita, butter and aam ka achaar. These Methi Paratha are one of our favourite winter breakfast. Almost, a weekly ritual all over the season, till the family had enough of them.
- 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
- 3 boiled and 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 cook the paratha
- To prepare the dough, combine all the ingredients in a deep bowl and mix nicely.
- Using 1/4 Cup of water at a time form a smooth chapati like dough. Knead for 5 minutes.
- Fresh fenugreek leaves also has some amount of moisture. So add water cautiously while binding the dough else it would turn sticky.
- Cover the dough with a clean kitchen towel and set aside.
- Meanwhile, prepare the stuffing for paratha. Combine mashed potatoes with onion, green chili, salt and spices. Mix to evenly combine. Taste and adjust the seasoning accordingly.
- Divide the dough into 5 to 6 equal portions. Shape each portion of dough into a ball.
- Dust the kitchen counter with flour. Place one ball of dough. Roll out one portion of the dough into a 100 mm. (4") diameter circle using a rolling pin.
- Place two tablespoon of the potato stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling. Don not apply too much pressure while rolling the paratha else stuffing will ooze out from the sides.
- Place the paratha on the hot griddle, cook from both the sides.
- Smear a teaspoon of oil on one side, flip the paratha and apple a teaspoon of oil on the other side as well.
- Cook, flipping alternatively, till the paratha turn crisp from both the sides.
- Similarly, prepare the remaining parathas.
- Serve Aloo Methi Paratha warm with raita ( see recipe ), white butter ( see recipe ) and mango pickle ( see recipe ).
Recommended Equipments: Roti Tawa ( buy it here )
