Methi leaves and Aloo Paratha
Methi Leaves and aloo paratha taste good and it is very delicious. Fenugreek contains an amino acid called 4-hydroxyisoleucine, which appears to increase the body’s production of insulin when blood sugar levels are high. You may use Fresh Fenugreek Leaves or Dry Fenugreek Leaves. Paratha is stuffed Indian flat bread made and a staple food in North part of India. There are various types of paratha and this one is Aloo Methi Paratha made with spicy potatoes and fenugreek leaves. You can serve it along with raitha or curries. I also pack it for lunch by rolling it in an aluminum foil which keeps it fresh. Whenever I make paratha I add ghee generously but you can also spread butter or oil as much as you want.
Ingredients for dough:
- Wheat flour – 2cups
- Water – 1 ½ cup (enough to mix the dough)
- Salt – 1tsp
- Oil – 2 to 3Tlbs.
Yield: 12 – 14 Pieces
Ingredients for Stuffing:
- Potato – 2 big size (boil and mash)
- Methi leaves – 1 small bunch Finely Chopped
- Cumin Seeds – 1tsp
- Oil – 2tsps
- Chilly Powder – 1tsps
- Coriander Powder – 1tsps
- Gram masala Powder – 1tsps
- Salt – 1 taps
- Haldi ( turmeric powder) – ½tsp
Method for stuffing:
- Boil the potatoes and mash them nicely.
- Heat oil in the pan add cumin seeds,and add mashed potato and methi leaves, Chilly powder, Coriander powder, Gram malasa powder, Turmeric powder, and salt.
- Fry all the ingredients well till the raw smell of the powders goes off. (15 minutes)
- Allow the stuffing to cool, and make small balls and keep aside.
Making stuffed paratha:
- Make round balls and roll out to a small circle and add the stuffing and close it nicely.
- Roll out the dough balls a little bit say about 4 inch diameter or whatever is comfortable for you and place the mixture in the middle.
- Close the loose ends of the dough such that the mixture is completely sealed. Now roll out the dough. It’s okay if the mixture comes out a little bit here and there. Use some flour to roll out whenever needed or if the dough sticks to the board or your counter top while rolling out
- Heat the Tawa and put the methi aloo Paratha on the top of that add oil or ghee on the sides.
- When it puffs up turn over the other side and cook till brown specks are formed both sides.
- Serve the parathas warm, as a mealtime bread. They are traditionally accompanied by plain yoghurt or any raita.
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