Wednesday, January 19, 2011

Methi Aloo Paratha | Roti Paratha Recipes

It was quite a while I made aloo paratha. This time I decided to try it by adding methi. I didn't have fresh methi so I tried with Kasoori methi (Dried Fenugreek Leaves). It came out excellent and was relished well for a satisfying meal.



Ingredients:
Yields - 8-9 parathas

Wheat flour - 2 1/2 cups
Salt - 1/2 tsp
Oil - 2 tbsp + 1 tsp
Water - to knead the dough - Slightly more than one-third of the flour
All purpose flour - for dusting

For the filling:
Potato - 1 medium sized - Boiled and mashed well without lumps
Kasoori Methi - 2 tbsp
Warm water - less than 1 tbsp
Salt - to taste
Cumin powder - a big pinch
Green chillies - 2 chopped fine
Ginger - Grated - 1 tsp



Method:
Sift the flour well adding salt. Traditional parathas/rotis would not include salt while making dough but I do add. Add 2 tbsp of oil to the flour and mix well so that the oil is well incorporated and flour mixture looks like a crumble. Now add the water and knead together to a soft dough. The more you knead, the softer the paratha will be. Apply 1 tsp of oil to the dough and spread it all over the dough. Cover and set aside for minimum of 30 mins.
Add the kasoori methi to warm water and set aside for 5 mins.
Boil the potatoes, drain well and mash well. Now add chillies, ginger, cumin powder, salt and the kasoori methi with the water used for steeping. Adding this water ensures we dont miss out the aroma of the methi. Mix the potato mixture well and make small balls.
Pinch dough, of the size of a golf ball and roll out thick. Make a small dent in the center and use your rolling pin to thin out the ends. Place the potato ball in the center and cover it bringing together all the ends. Pinch the dough on the top and remove the excess dough. Slightly flour the ball and roll out. The tip is to roll out from outside to inside (center) first and then flatten the center.
When done, heat a tawa and cook on both sides smearing oil.
Serve hot with any curry of your choice.



I am sending this to Veggie/Fruit of the Month - Potato guest hosted by Divya-Dilse event by Priya.

I am also sending this to 'Wholewheat in Breakfast' event by Sanjeeta of Litebite. 

wholesome wholegrain event logo 

16 comments:

  1. It is perfect and yummy paratha!

    http://treatntrick.blogspot.com

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  2. such a yummy dish kirthi...good tip about rolling the paratha...
    Reva

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  3. Yummy paratha.loved the filling.

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  4. Mmmmm... Yummy paratha... i love potato paratha and this one is looking even more delicious.

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  5. Perfect for a nice wintry evening..looks very nice!

    US Masala

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  6. Paratha looks absolutely healthy and prefect..

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  7. So soft and yummy, lovely parathas.

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  8. I loved stuffed paratha, but whenever i try to make them .. it tears apart :( This one sounds easy .. dry kasoori methi .. have to give it a shot :)
    www.kankanasaxena.net

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  9. Hi Krithika...first time here....lovely space dear....and ur paratha is looking awesome....never tried with kasuri methi...though fresh methi is my fav....do visit my space...http://nisahomey.blogspot.com/2011/01/methi-paratharotifenugreek-leaves.html

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  10. Aloo and kasoori methi.. love the combination.. ur parathas turned out perfect :)

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  11. aloo and methi combo sounds nice. will add methi leaves when i make next time

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  12. I love the flavor of methi in this...Good one!!

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  13. hmmm yummy parathas and coo texture....first time here.....u have a wonderful space and made me ur follower kirthi...

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  14. Hi Krithi, Could you please add my event to your list of events and do try to send in an entry = Thanks a lot =) It is called Fast Foods not Fat foods
    http://priyasnowserving.blogspot.com/2010/12/first-event-announcement-taking-plunge.html

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