Aaloo Methi Stuffed Paratha

Loved by all Indians, now becoming very popular abroad too, Aaloo paratha is one of the North Indian bread dishes. Adding Methi i.e Fenugreek leaves along with the Aaloo stuffing brings out a unique combination of flavors.

There are many ways of making parathas with the same combination, but here is my recipe where the balance of all flavors is taken care of. There’s a twist in mixing ingredients where few ingredients are boiled, few are cooked in oil, while few are kept raw. A perfect blend of spices with Aaloo and Methi as main ingredients, it’s a single dish meal which can be eaten as breakfast, lunch or dinner. Side dishes like mango pickle, curd, or hot and sweet lime pickle brings out the taste of this particular paratha.

INGREDIENTS

FOR MAKING DOUGH.

• 2 ½ cups whole wheat flour

• 1 teaspoon salt

• 2 ½ teaspoon oil

• Sufficient water for kneading a soft dough

FOR STUFFING

• 1 bunch Methi (Fenugreek leaves), approximately 4 cups washed and finely chopped

• 1 ½ teaspoon salt

• 2 teaspoon oil

• 1 teaspoon mustard seeds

• 1 teaspoon Hing (Asafodita)

• ¼ teaspoon Haldi (Turmeric powder)

• 1 teaspoon Amchur powder ( Raw Mango powder)

• 6 - 7 Green chilies

• 1 ½ “ Ginger

• 6 - 7 cloves of Garlic

• 6 medium-size boiled Potatoes

• Pure Ghee ( Clarified Butter) for frying Parathas

RECIPE

https:https://youtu.be/r_pFn8bSbLk

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