Aloo Methi Paratha
Aloo Methi Paratha is an Indian flatbread made by stuffing spiced potato and fenugreek leaves into whole wheat dough and cooking on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for dough) | 500 | Grams |
| Water (for kneading dough) | 250 | Milliliters |
| Potato (boiled and mashed) | 500 | Grams |
| Fenugreek Leaves (fresh, washed and chopped) | 1 | Bunch |
| Green Chili (finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Cumin Seeds (whole) | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Ghee (for cooking) | 100 | Grams |
Instructions
- In a large bowl, mix whole wheat flour and water to form a soft dough. Cover and let it rest for 30 minutes.
- In another bowl, combine mashed potatoes, chopped fenugreek leaves, green chilies, grated ginger, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Mix well to form the stuffing.
- Divide the dough into equal-sized balls. Flatten each ball slightly and place a portion of the stuffing in the center.
- Bring the edges of the dough together to seal the stuffing inside and roll gently into a flat disc using a rolling pin.
- Heat a griddle over medium heat. Place the rolled paratha on the griddle and cook for 1-2 minutes on each side, applying ghee until golden brown.
- Repeat the process for the remaining dough and stuffing. Serve hot with yogurt or pickle.
Kitchen equipment
GriddleRolling Pin