Methi Aloo Masala Paratha - Fenugreek leaves mix Paratha stuffed with Potato
Mix flour and finely chopped fenugreek leaves and make dough and stuff with flavorful stuffing this is a crispy Methi aloo paratha to relish. Perfect lunch recipe.
Ingredients for fenugreek leaves mix paratha stuffed with potato :
- Wheat flour – 2 cup (300 gms)
- Fenugreek leaves – 2 cup (finely chopped )
- Boiled potatoes- 4 (300 gms)
- Green Coriander- 2 to 3 tbsp (finely chopped)
- Oil – 3 to 4 tbsp
- Ginger – ½ inch piece (finely chopped)
- Green chili- 2 (finely chopped)
- Coriander Powder- ½ tsp
- Dry Mango Powder- ¼ tsp
- Red chili powder- ¼ tsp
- Garam Masala – ¼ tsp
- Salt – 1 tsp+ ¼ tsp (or to taste)
How to make Methi Aloo Masala Paratha
Take 2 cups of wheat flour in a mixing bowl. Add 2 cups of finely chopped fenugreek leaves followed by 1/2 tsp salt or to taste, 2 tsp oil. Mix everything and knead a soft dough. For kneading we have used 1 tbsp water less than 1 cup of water. Cover and keep the dough aside for 20 to 25 minutes to set.
For stuffing take the mashed potatoes, then add 3/4 tsp salt, 1/2 inch ginger piece (grated), 2 green chilies (finely chopped), 1/2 tsp coriander powder,1/4 tsp dry mango powder, 1/4 tsp red chili powder, 1/4 tsp garam masala, 2 to 3 tbsp finely chopped green coriander leaves. Mix everything until it blends well.
After 20 minutes, Grease your hand with some oil and knead the dough again until smooth and soft. Break small lump from the dough and give it a round shape. Flatten it and dust with some dry flour. Roll it out into 3 to 4 inch diameter. Layer it with 2 tsp stuffing.Lift the dough from all sides and close the stuffing. Flatten it so that stuffing spreads evenly inside the parantha.
Dust the dough ball with some dry flour and remove the extra dough. Press down the dough ball and roll it out gently into 6 to 7 inch diameter thick parantha. Roll out the parantha from the edges. If the dough sticks to the rolling board then spread some dry flour over it and continue rolling.
To roast it, heat a tawa apply some oil over it. Place the parantha over the tawa to roast. Let the parantha roast from beneath and then turn the side. Apply some oil on the other side as well and spread out evenly.Press down the parantha and roast until it gets golden brown spots on both the sides. Keep the flame medium so that the parantha comes out crispy. In the meanwhile roll out another parantha similarly.
Take off the parantha from flame and place over the bowl kept above the plate. With this much dough 6 paranthas can be prepared.Lip smacking and mouth drooling crispy methi aloo paranthas are ready. Serve these tempting methi aloo paranthas with raw mango sweet-tangy launji, green coriander chutney, curd, raita or any sabzi as per your preference.Pack them in tiffin for kids or pack them for yourself, you will like them sure.
Keep the dough covered to prevent it from drying.
Paranthas tend to get soggy if we directly keep them steaming hot over the plate. Placing the paranthas over a bowl first keeps them crispy.
While stuffing make sure you don't over stuff the paranthas and close it nicely. Press down to evenly spread the stuffing.Roll out the paranthas gently and keep them little thick.
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