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.

Mattar Paneer Stuffed Paratha

Any kind of stuffed parathas are delicious and tasty and each one has its own identity so far the taste is concerned. My Mattar Paneer Stuffred Paratha stuffed with paneer and boiled peas with a touch of tandoori masala make this paratha yummy with raitas, pickle.

MATTAR PANEER STUFFED PARATHA

Servings: 3 to 4

Ingredients:

Whole Wheat Flour – 1 cup

Refined Flour – 1 cup

Ghee – 2 tbsp

Salt – as per taste

White Oil – for frying parathas

Paneer (or chenna) – 1 cup

Green Peas paste – 1 cup
Tomato - 1 medium, chopped

Tandoori Masala – ½ tbsp.

Sugar – 1 tbsp

Ginger paste – 1 tbsp

Green Chilli paste – 1 tbsp

Cashew Nut – 2 tbsp, crushed into small pieces

Preparation:

First I will tell you how to make the chenna dry, take a piece of cotton or muslin cloth and place it on a colander, put the chenna in the middle of the cloth. Wrap the chenna with the cloth from all sides and squeeze the cloth slowly to remove water. Make it completely dry and keep aside. If you use dry paneer, then its easier to prepare the stuffing.

In a bowl, add wheat flour, refined flour, salt and mix them with your hand. Then add ghee and again mix it. After that start adding water slowly to make a soft dough. Cover the dough with a wet cloth for 20/25 minutes.

For Stuffing

Grated Paneer and Green Peas Paste

Heat oil in a pan, add ginger, green chilli paste and fry for a minute, add chopped tomatoes and fry in low flame for another one minute.

Then add squeezed chenna or paneer , green peas paste, tandoori masala, sugar, salt and cashew pieces and mix them well. Fry them for 5/6 minutes in low flame till the mixture is fried and becomes dry.

Now take a portion from the dough, flatten it and put the stuffing in the middle of it. Cover the stuffing from all sides to make it a ball.

Roll this in paratha shape and place it on the nonstick pan.  Shallow fry both sides without oil.

Then apply white oil and fry them till the colour becomes light brown.

Serve this wonderful Matar Paneer Stuffed Paratha with raita, vegetable curry, pickles etc. 

Stuffed Gobi (Cauliflower) Paratha

Stuffed Gobi (Cauliflower) Paratha is one of my favourites. During winter I love to have it almost in every Sunday morning. The way my mother prepares this paratha gives me immense pleasure and satisfaction. Every bite of it really touches my heart. The combination of masalas specially dried mango powder increases the taste of this paratha and makes this parathas awe-inspiring. If you have any problems with ghee, you can also use white oil.

STUFFED GOBI PARATHA

  

Servings: 3

Ingredients:

Refined Flour (Maida) – 3 big cups

Ghee (clarified butter) –  3 to 4 tbsp or as required for preparation of dough

Coriander seeds – 1 tbsp, crushed in your hand

Carom seeds (Ajwain) – ½ tbsp., crushed with your palm

Ginger – 1 tbsp, finely chopped

Turmeric powder – 1 tbsp

Chili powder – 1 tbsp

Dried Mango powder (Amchur powder) – 1 tbsp

Gobi flower (Cauliflower white part) – 1 medium

Coriander Leaves – 2 tbsp, chopped

Pudina Leaves – 1 tbsp, chopped

Salt – as per taste

Preparation:

At first you need to cut the cauliflower in small pieces and boil them. Drain the water and cool it. Put the boiled cauliflower in a blender and blend coarsely, not fine. Keep it aside.

Then Prepare dough by taking refined flour (Maida), ghee, salt in a bowl. Mix it and then add water to make a semi soft dough. Cover it with a wet cloth for 30 minutes. After 30 minutes again mix the Dough by your hand. 

For stuffing:  Take a pan. Heat ghee. Add coriander seeds, carom seeds, chopped ginger, blended cauliflower, salt, turmeric powder, chili powder, dried mango powder. Mix well. Before taking out from oven add pudina leaves and chopped coriander. Your stuffing is ready.

Take the portion from the dough. Flatten it with your palm. Put the cauliflower mixture in the centre. Cover the dough portion and roll it like paratha by applying dry Maida. Shallow fry both side in medium heat. Then apply ghee or white oil and fry till the paraths become light brown in colour. Follow the same process to prepare all the parathas.

Serve the Stuffed Gobi Parathas hot with Raitas, Pickles, Vegetable Curry etc.

Stuffed Paratha with Green Peas

We can make different types of stuffed parathas. Stuffed parathas are much better than normal parathas. Today we will share "Stuffed Paratha with Green Peas".Every weekend my mother do this parathes for all of our familt members.

STUFFED GREEN PEAS PARATHA

Servings: 4
Ingredients: 

Green Peas - 1 Cup
Green Chili - 3 medium
Garlic - 3 to 4 cloves
Ginger - 1/2 inch finely chopped
Onion - 1 medium finely chopped
Cumin Seeds - 1/2 tbsp
Ghee/Oil - 3 tbsp for Dough, Extra oil to prepare Paratha
Refined Flour (Maida) - 2 big cups
Asafoetida - one pinch
Salt - as required
Sugar - as required

Preparation:

For Dough: Take Refined flour in a bowl, add salt and sugar. Mix well. Add Ghee or Oil and mix well. Finally add water and knead into a soft dough. Cover the dough with a wet cloth and keep it for 30 minutes. After 30 minutes again mix the dough once again and make equal portions from the dough. 

For Stuffing: Green Peas, Salt, Green Chili, Garlic and Ginger -  put all in a mixy and make a paste without applying water. Make sure the the skin of the peas should not be pasted.

Take a frying pan, heat ghee or oil, add chopped onion,cumin seeds, fry till light brown. Add Asafoetida, peas mixture and salt,cook till it reduces moisture. Cool the mixture. Put it in freeze for 20 minutes. Take it out and divide the peas mixture in equal portions.

For Parathas: Take the dough portion on by one, roll out each portion into 3 inches disc-like shape, put the portion of peas mixture in the centre . Cover the edges of the dough and roll it like paratha applying dry Maida. Fry in medium heat applying oil all the sides of the paratha.   

Serve it Hot with Pickles, Raita, Tomato Ketchup or Vegatable Curries.