Updated: Jan 30, 2019
Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients of Aloo-Methi Paratha
1 handfuls chopped fenugreek leaves ( methi)
1 cup gram flour (besan)
1/2 teaspoon cumin seeds
1/8 teaspoon garam masala powder
2 finely chopped green chilli
1/2 tablespoon ghee
1 teaspoon salt
1 cup wheat flour
2 cup parboiled,peeled potato
2 tablespoon yoghurt (curd)
1/8 teaspoon powdered turmeric
1/4 teaspoon dry mango powder
1/2 teaspoon red chilli powder
How to Make Aloo-Methi Paratha
Heat ghee in a frying pan. Fry the cumin seeds for 20 to 30 seconds.
Add the methi leaves, turmeric powder and stir-fry for 2 minutes or until all moisture has evaporated. Transfer to a large bowl.
Mash the boiled potatoes. Add salt, garam masala powder, green chillies, red chilli powder and dry mango powder. Mix well.
Add this to the methi leaves and mix again. Add the wheat flour, gram flour and curd.
Mix well to a chapati dough consistency. Make small balls of the dough and roll them out into small-medium circles.
Heat a tawa (flat frying pan) over medium flame.Cook the prepared parathas on both sides, adding little ghee around the edges, until brown spots start to appear and cooked.
Serve with curd and pickle.