Aloo and methi – a perfect combination!
Deliciously soft Paratha stuffed with the goodness of methi and mashed potatoes that are cooked in a blend of spices – have it for breakfast or make it your sumptuous lunch, it is perfect for every time of the day.
For the stuffing:
- Aloo: 2 big
- Methi leaves: 1 cup, finely chopped
- Onion: 1 big, finely chopped
- Turmeric powder, jeera powder: 1 tea spoon each
- Green chili paste: 1 table spoon
- Salt to taste
- Oil: 2 tea spoons
- Jeera: 1 and hald tea spoons
For the dough:
- Wheat: 2 cups
- water: 1 cup
- Salt to taste
- Water for kneading
- Oil: 1 tablespoon
- Wash and boil the potatoes. Mash them and keep it ready.
- In a wide bottom pan, add 2 tea spoons of oil. When the oil heats up, add jeera and let it splutter.
- Now add the chopped onions and fry on low flame till it turns golden brown.
- Now add the chopped methi leaves. Cook for about 5 minutes. The methi leaves reduces tremendously in size and gets cooked.
- Now add the turmeric powder, jeera powder, green chili paste and salt.
- Cook on low flame for another 5 minutes and stir it gently till the masala gets blended.
- Now add the mashed potatoes and mix very well.
- Once done, add coriander leaves(optional) and cook for last 5 minutes on low flame.
- Set aside and let it cool.
- For the dough: Add wheat flour, salt and water and mix into a fine dough.
- Knead well so that it is soft and pliable.
- Add oil and knead again. Set aside for 5 minutes.
- Now, make small balls out of the wheat dough, and press it so that it becomes flat.
- Add one and half table spoon of the stuffing into this and roll it to make a nice pocket ball. Seal it on all sides.
- Now Press it again in the form of the chapati.
- On a hot tawa, place the paratha. Once it is half cooked, flip it.
- Add 1 teaspoon of oil/butter. Cook on both sides.
- Serve hot with curd, pickle or ketchup.