Potato Fenugreek Leaves Stuffed Flat Bread | Aloo Methi Paratha
Aloo or Potato is that one vegetable that goes well with anything...agree? So here is my version of Aloo Methi or Fenugreek leaves stuffed flatbread! If you don't get Methi or not a fan, then not to worry, as this recipe is so versatile, all you need to do it replace methi with your choice of greens!
Not a good week for me with both my maternal grandparents unwell and I am so far off from them. I am glad they have their children close by to take care. This morning I spoke to both of them to feel better but instead, it just made me feel worse. All I can do from here is to hope and pray they get well soon.
As always I love to make any kind of parathas because it spares me from making curries, side dish etc. but Umma's bottle of pickle is over and I have not made the pickle I promised to make yet! This version of Aloo and leaves paratha doesn't need any pickle either - just some cold yoghurt will do. :-D
The thumb rule for making parathas is to keep the stuffing moisture free and use very little oil for the stuffing, else it will prevent us from rolling neatly after stuffing.
Update on 12th Jan 2017
The plate in this below image belongs to my new friend next door. I made some of these aloo methi parathas for her. :-)
Potato Fenugreek or Amaranth Leaves Stuffed Flat Bread | Aloo Methi Paratha
INGREDIENTSFor the dough
2 cups wheat flour
1 tablespoon oil or ghee
Approx. 1 cup of water
For the stuffing
4 to 6 medium potatoes; washed, boiled, peeled and mashed
1 tablespoon oil
1 tablespoon coriander seeds
2 medium onions, finely chopped
2 to 3 green chillies, finely chopped
up to 2 cups of fenugreek/methi leaves OR green or red amaranth leaves, finely chopped
1/4 teaspoon garam masala
1/4 teaspoon dry mango powder or chaat masala
1/2 teaspoon cumin powder
handful fresh coriander leaves, finely chopped
Flour to dust and roll
Oil or ghee
METHOD:Prepare the dough
- In a wide bowl, mix the wheat flour, salt, oil and start kneading while adding water little by little.
- Knead for at least 10 minutes until you get a soft smooth dough.
- Divide the dough into 8 to 9 balls and cover it to prevent from drying.
- In a shallow pan or Kadai, heat very little oil or ghee and fry the coriander seeds until golden,
- Add the onions and green chillies. Saute them until onions become translucent.
- Now add the methi leaves or any greens and saute until wilted.
- Add in the spice powders and roast for a few minutes.
- Mix in the mashed potatoes and switch off.
- Once cooled, transfer the content into a bowl and use your hands to combine everything well.
- Mix in the fresh coriander leaves and keep aside.
- Take one ball and roll it into a round shape in the size of small poori - 3" diameter
- Place 2 tablespoons or more of the prepared stuffing in the middle of the rolled dough
- Use the spoon to spread it across leaving little space around the edge
- Bring the edges together; pinch and twist the collected edges and press it down
- If you find air pocket, then use a fork to get rid of the air pockets
- Repeat this for rest of the dough balls, ensuring to keep the stuffed ones covered
- Dip the stuffed balls in flour or dust flour over both the sides and the work area
- Roll this without ANY or least pressure - and without turning the side. Roll it as thick or thin you want.
- Heat a Tawa or non-stick pan on a medium to high flame
- Place the rolled stuffed dough
- Flip in less than 30 seconds or when you start seeing air bubbles
- Apply ghee all over the paratha and flip again in 30 seconds
- Apply ghee this side too and flip to cook evenly
- Adjust the flame accordingly and do the rest of the balls
- Serve hot with any pickle or raita or just yoghurt
As much as I love making Parathas, I would enjoy even more if someone can wake me up with a plate of hot parathas.. sigh!