How to make ALOO METHI PARANTHA - skk -

Potatoes and methi combine well to make a delicious stuffing for these paranthe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes, Fresh fenugreek leaves (methi) (ताज़ी मेथी)

Cuisine : Indian

Course : Breads


For more recipes related to ALOO METHI PARANTHA - skk checkout Aloo Chur Chur Parantha - SK Khazana. You can also find more Breads recipes like Mushroom Kulcha - SK Khazana Vegetable Thepla Phulka Makkai Di Roti

ALOO METHI PARANTHA - skk

ALOO METHI PARANTHA - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for ALOO METHI PARANTHA - skk Recipe

  • Medium potatoes boiled, peeled and mashed 3

  • Fresh fenugreek leaves (methi) 1/2 cup

  • Whole wheat flour dough made with 1 1/2 cups whole wheat flour

  • Whole wheat flour for dusting

  • Ghee 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Asafoetida 1 pinch

  • Salt to taste

  • Dried mango powder (amchur) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chutney to serve

Method

Step 1

Heat ghee in a non-stick pan, add cumin seeds and let them change colour. Add asafoetida, potatoes, fenugreek leaves, salt, dried mango powder and red chilli powder, mix well and sauté for 3-4 minutes. Set aside to cool.

Step 2

Divide the dough into equal portions and shape them into balls. Shape each ball into a katori, stuff with some of the potato-fenugreek leaf mixture, bring the edges together and press to seal and shape into a ball again. Flatten the balls slightly, dust a little dry flour over each ball and roll out into a parantha.

Step 3

Heat a non-stick tawa, place each parantha on it, one at a time, and cook for 1 minute on medium heat. Flip it and cook the other side for another minute. Apply ghee on both sides, and continue to cook till both sides are evenly golden.

Step 4

Place the paranthe on serving plates and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.