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Main Ingredients | Medium potatoes, Fresh fenugreek leaves (methi) |
Cuisine | Indian |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Aloo Methi Parantha
- 3 Medium potatoes boiled, peeled and mashed
- 1/2 cup Fresh fenugreek leaves (methi) chopped
- Whole wheat flour dough made with 1 1/2 cups whole wheat flour
- for dusting Whole wheat flour
- 2 teaspoons Ghee
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida
- to taste Salt
- 1/2 teaspoon Dried mango powder (amchur)
- 1 teaspoon Red chilli powder
- to serve Green chutney
Method
- 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.
- 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.
- 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.
- Place the paranthe on serving plates and serve hot with green chutney.
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