Thursday, 28 November 2013

Aloo Methi parathas |Methi aloo ke paranthe

After a long gap I made parathas last week, as both of us are very fond of it .But this time to try something different hence made these tasty Aloo Methi parathas which were delicious & healthy too .

Paratha is a great way to pack in nutrition in its stuffing with easy ways of mixing and matching ingredients in order to provide a complete meal

Aloo methi Paratha is a traditional North Indian Breakfast dish made with fenugreek (methi),potato (aloo), butter and other nutritional ingredients. 

This particular paratha is full of iron, calcium and vitamins. The sizzling hot shallow fried paratha is to be served directly from the griddle to the dinning table to enjoy delicious typical Punjabi paratha.

We had Stuffed parathas with home made nimbu ka Achaar and Mango Achaar,cut onions and a bowl of  dudhi raita .

This paratha is bit different from the normal parathas,as the dough is mixed with chopped methi leaves and the filling used here is made with aloo & spices.

You can even add methi leaves to aloo stuffing instead of adding it in dough.

I had added one grated carrot and chopped beans to stuffing but this is purely optional


For The Dough

2 cups whole wheat flour (gehun ka atta)
2 cups methi leaves ( fenugreek leaves)
1 tbsp dahi (optional)
Salt to taste
2 tsp Oil
Water,to mix

For The Filling

2 medium potatoes
 1/4 teaspoon salt
 1 onion chopped finely (optional)
 1/2 teaspoon cumin powder
 1 tsp  cumin seeds (Jeera) or 1 tsp ajwain (owa/carom seeds)
2 chopped green chili
 2 tablespoons chopped cilantro (green coriander)
 2 teaspoon coriander powder(optional)
 1 teaspoon amchoor powder /chat masala 
1 tsp red chilli powder

Other Ingredients

 whole wheat flour (gehun ka atta) for rolling
 butter for cooking

 For the Dough

1.Sift the whole wheat flour with salt into a bowl.

2.remove methi leaves from stalk .wash them under running water .keep them immersed in a bowl of salty water so that dirt settles at bottom of the bowl .wash them several times,drain water completely and chop them finely

3. Add methi leaves, yogurt, one teaspoon salt, in the sifted whole wheat flour. Knead into a soft dough with enough water.

4.Cover the dough with a damp cloth and set aside to rest for half an hour.

5.Divide into  equal portions and keep aside.

 For the Filling

1.Combine all the ingredients in a bowl and mix well.

2.Divide into  equal portions and keep aside.

For the paratha
1.Roll out one portion of dough in a small roti of 4 inch diameter. place a portion of filling mixture and fold the edges of the dough over the filling.


2.Seal the filling in, flatten and roll out again into thick round shape of 6 -7 inches  using little flour for rolling.


3.heat a tava /griddle .Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side. Cook till both sides are cooked.


4.Repeat the same to make more parathas.

5.Serve hot with the pickle,dahi or raita

Tips /variation:

1.You can even add methi leaves to aloo stuffing instead of adding it in dough .
2.paneer can also be stuffed instead of aloo  to make  paneer methi Paratha.
3.Can Add grated cheese to above aloo stuffing
4. can add 1/4 cup maize flour to wheat flour while making dough

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