ALOO METHI PARATHA RECIPE
Aloo Methi Paratha is a popular Indian stuffed flatbread made with a combination of mashed potatoes and fresh fenugreek leaves. Here’s a short description of the recipe:
To make Aloo Methi Paratha, start by boiling and mashing the potatoes. In a separate bowl, finely chop the fresh fenugreek leaves (methi) and wash them thoroughly to remove any dirt or impurities.
In a mixing bowl, combine the mashed potatoes, fenugreek leaves, and spices such as red chili powder, turmeric powder, cumin powder, and salt. Mix everything well to form a smooth and well-combined filling.
Divide the dough into small portions and roll each portion into a small circle. Place a portion of the potato-fenugreek filling in the center of the circle and seal the edges by bringing them together. Roll out the stuffed dough carefully into a round paratha.
Heat a tawa or griddle over medium heat and place the rolled paratha on it. Cook the paratha on both sides, applying ghee or oil to make it crispy and golden brown.
Serve the Aloo Methi Paratha hot with yogurt, pickle, or any preferred accompaniment.
Aloo Methi Paratha is a delicious and fulfilling dish that combines the flavors of potatoes and fenugreek leaves. It can be enjoyed for breakfast, lunch, or dinner and pairs well with various condiments and side dishes. The paratha offers a good balance of carbohydrates, dietary fiber, and essential nutrients from the potatoes and fenugreek leaves.
INGREDIENTS
- 2 cups whole wheat flour
- Water for kneading
For the Stuffing:
- 2 medium-sized potatoes, boiled and mashed
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- Salt to taste
INSTRUCTIONS
- In a mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead to form a soft and smooth dough. Cover and let it rest for 15-20 minutes.
- In another bowl, mix together the mashed potatoes, fenugreek leaves, ginger-garlic paste, green chili (if using), turmeric powder, red chili powder, coriander powder, and salt. Mix well to form a uniform stuffing mixture.
- Divide the dough into equal-sized balls and roll each ball into a small disc. Place a portion of the stuffing in the center and bring the edges of the dough together to seal the stuffing.
- Roll out the stuffed dough ball gently into a circular paratha, dusting some flour if needed.
- Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook for a minute or until bubbles start appearing on the surface.
- Flip the paratha and spread a little oil or ghee on top. Press the paratha gently with a spatula and cook for another minute or until golden brown spots appear on both sides.
- Remove from heat and repeat the process with the remaining dough and stuffing.
- Serve the Aloo Methi Parathas hot with yogurt, pickle, or any desired accompaniment.
NUTRITION VALUE
- Calories: 250-300 kcal
- Carbohydrates: 40-45g
- Protein: 6-8g
- Fat: 7-9g
- Fiber: 4-6g
