Tuesday, April 25, 2017

Aloo Methi Paratha

Simple and filling for lunch.Kids will definitely love it
It goes well with Khoya Matar Paneer

Part 1 - Outer cover
  • Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
  • Water - around 3/4 cup (rough estimation only)
  • Salt - 1/2 teaspoon
  • Flour - dusting
Take dough in a broad basin. Put salt to it and roughly mix with the fingers
Sprinkle water little by little and knead the dough
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes
Look at this link for Kneading the Dough

Part 2 - Inner Stuffing
  • Potato - 3 (medium sized)
  • Methi leaves - 1/2 cup
  • Green chillies - 3 (finely chopped)
  • Turmeric - a pinch
  • Cumin/ Jeera powder - 1/4 teaspoon
  • Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon
  • Salt - as needed
  • Garam Masala Powder - 1/2 teaspoon
Pressure cook the potatoes for 3 whistles. Once done allow them to cool on its own and peel off the skin.Mash it well
Add the remaining ingredients and mix well

Part 3 - Greasing
  • Butter / ghee /Oil - as needed
Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas

Step 1 - Roti Dough
  • Divide the kneaded dough into small sized balls
  • Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing
Step 2 - Paratha
  • Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process
  • Once done place aloo methi stuffing/inner filling in the center
  • Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour
  • Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out
  • Meanwhile heat a tawa and once hot place the rolled out paratha
  • After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side
  • Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving

Serve with pickle and curd.