Stuffed Methi Aloo Parathas

Stuffed Methi Aloo Parathas are very popular breakfast recipe in the rural area of Punjab, but now it has become popular in all parts of India. This recipe requires finely chopped fresh Fenugreek Leaves (also called Methi Leaves) along with mashed potatoes and few other spices. Methi leaves has its own flavor which enhances the stuffed parathas more tasty and delightful. I sometimes use leftover potato vegetables to make this recipe.  

STUFFED METHI ALOO PARATHAS

Makes: 6 parathas

Ingredients:

For Dough

Whole Wheat Flour – 1 and half cup

White Oil – 3 tbsp

Sugar – ½ tbsp

Salt – as per taste

Water – as per requirement to make a soft dough

For Stuffing

Fresh Fenugreek Leaves – 1 cup, finely chopped

Potatoes – 2 medium size, boiled and mashed
Onion - 1 small, finely chopped

Cumin Seeds – ½ tbsp

Ginger paste – ½ tbsp

Green Chiili paste – 1 tbsp

Turmeric powder – ¼ th tbsp

Coriander powder – ½ tbsp

Cumin powder – ½ tbsp.

Dried Mango powder (amchur) – 1 tbsp

Oil – for preparation of stuffing and to fry parathas

Salt – as per taste

Preparation:

To make the dough combine whole wheat flour, oil, salt, sugar and mix well. Then slowly add water to make a soft dough. Cover the dough with a wet cloth for 30 minutes and again knead the dough more soft.

Divide the dough into 6 equal portions or divide as per the thickness of the parathas you want. Keep them aside.

Pealed the potatoes, cut into big pieces and boil them in water. Allow it to cool and mashed the potaoes. Keep it aside.

In a pan and add the cumin seeds. When cumin seeds start crackling, add the chopped fenugreek leaves and sauté for few minutes.

Add the ginger paste, green chilli paste, chopped onions, turmeric powder, coriander powder, cumin powder, dried mango powder and salt, mix well and cook for 1 minute.

Then add mashed potatoes, mix well with masala mixture and sauté for another 2 to 3 minutes, switch off the oven and wait till the potato masala mixture becomes completely cool.

Divide the potato stuffing into 6 equal portions.

Now take one portion of dough, roll out to make a small circle of 3” diameter and place one portion of potato mixture in the centre of it.

Cover the potato mixture from all the sides and seal tightly and roll out this into a round paratha shape of at least 5” to 6” diameter using flour.

Add little oil on a non-stick pan or on a griddle. When the oil becomes hot, place the paratha and cook until both sides of the paratha turns to light golden brown.

The same process to be followed for the remaining dough.

Serve hot with raita, pickles, vegetable curries, spicy egg curries, meat masala etc.