|Fenugreek Leaves (Methi Pattey)||1/2 Cup|
|Wheat Flour (Atta)||1 Cup|
|All Purpose Flour (Maida)||1/2 Cup|
|Cumin Seeds||1/4-1/2 Teaspoon|
|Green Chilly Paste||1 Teaspoon|
|Turmeric Powder||1/2 Teaspoon|
|Corrainder Powder (Dhaniya Powder)||1 Teaspoon|
|Red Chilly Powder (Lal Mirch Powder)||1 Teaspoon|
|Salt||As Per Taste|
|Oil||As Per Requirement|
|Water||To Knead Dough|
Aloo Methi Paratha Recipe:
We require 3 boiled potatoes for this recipe.
Wash and chop 1/2 cup fenugreek leaves (methi).
Peel boiled potatoes and mash it.
Heat oil in a pan. Add 1/2 teaspoon cumin seeds.
Once cumin seeds start cracking. Add finely chopped garlic and allow it to cook.
Put 1 teaspoon green chilly paste, stirr and cook for more 1 minute.
Add boiled mashed potatoes and chopped fenugreek leaves. Mix and cook for 2-3 minutes.
Now add 1/2 teaspoon turmeric powder, 1 teaspoon corrainder powder and 1 teaspoon red chilly powder. Stir and cook for more 1 minute.
Put salt and oil. Stir and cook till the methi is cooked properly.
Now switch off the flame and allow the mixture to come to room temperature.
By the time you can knead the dough for aloo methi parathas.
Take 1 cup wheat flour and 1/2 cup all purpose flour (maida) in a vessel. With the help water knead a soft dough.
Now divide the dough into small equal size balls.
Roll it into small disc and put aloo methi filling in it. Take all the edges together and press it in the centre.
Roll it into parathas by fliping it into dry wheat flour from both the sides.
Once paratha is ready heat a pan or tava.
Put paratha on tava and flip it on other side once it changes color slightly.
Once paratha is cooked on other side, apply some oil or ghee on the paratha and press it across with the help of spatula and again flip on the first side.
Apply oil or ghee inin this side and cook till paratha turns nice crispy.
Repeat the process for other parathas and make all parathas one by one.
Serve aloo methi parathas with your favourite chutney or sauce or some curry.