Aloo Methi Paratha

Aloo methi paratha

Aloo paratha is a popular breakfast recipe. It is best served with pickle and curd. Methi leaves adds to the flavour of aloo paratha.


Ingredients:
For cover:
3 cups wheat flour
1 tea spoon ajwain (caraway seeds)
Salt to taste
Water required to knead the dough
For the filling:
6 boiled  and peeled aloo (potatoes)
1 cup packed finely chopped methi leaves (fenugreek leaves)
1 tea spoon red chilli powder
1 tea spoon coriander powder
1 tea spoon amchur powder
1 tea spoon garam masala powder
2 finely chopped green chilies
1/2 cup finely chopped coriander leaves
Salt to taste
1 table spoon oil
Oil for making paratha.
Preparation:
For cover:
1. Mix all the ingredients for the cover and make dough as you would for any paratha/roti.
2. Rest the dough for half an hour.
For the filling:
1. Heat 1 table spoon oil in a pan and add the chopped methi leaves and saute on low flame till the leaves wilt.
2. Mash the aloo and add the wilted methi leaves, green chilies, red chili powder, coriander powder, garam masala powder, amchur powder, coriander leaves, salt and mix well.
For paratha:
1. Divide the dough into equal parts.
2. Roll into small balls of equal size.
3. Flour the surface and roll the chapati dough slightly thicker.
4. Place 1 table spoon of aloo methi mixture in the center and gather the dough from all sides sealing it finely.
5. Flatten it slightly with your palm and roll gently without the filling oozing out.
6. Heat a tawa, transfer the paratha to the tawa and drizzle oil on all the sides and cook on both the sides.
7. Serve hot with butter, pickle and curd.