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5:43 AM
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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. 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.
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. 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.
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