Paratha is stuffed Indian flat bread made and a staple food in North part of India. There are various types of paratha and this one is Aloo Methi Paratha made with spicy potatoes and fenugreek leaves. You can serve it along with raitha or curries. I also pack it for lunch by rolling it in an aluminum foil which keeps it fresh. Whenever I make paratha I add ghee generously but you can also spread butter or oil as much as you want.
Preparation time: 2 hours
Spice level: 2.5 out of 5
- Wheat flour – 2 cups
- Medium size potato – 2
- Fenugreek leaves (methi) – 2 cups (a bunch)
- Turmeric powder – 1/4 tsp
- Chili powder – 1 tsp
- Coriander powder – 1.5 tsp
- Cumin – 1/2 tsp
- Garam masala – 1/2 tsp
- Oil – 2 tbsp
- Salt to taste
- Ghee – 1/4 cup
Method of Preparation:
Boil potatoes, peel the skin and mash it.
Heat oil in a pan and add cumin seeds. When it splutters add chopped onions and saute until translucent. Add chopped methi leaves and saute until it shrinks. Now add turmeric powder, chili powder, coriander powder, garam masala and salt.
Sprinkle some water if required. Cook for 3 to 4 minutes until the raw smell of spices are gone.
Add mashed potatoes and mix well until everything is combined. Let it cool and divide it into small balls.
Prepare the dough by mixing flour, oil, salt and water. Knead to make a smooth dough and let it rest for 1 hour. Divide the dough into small balls.
Roll the ball with a rolling pin and place the stuffing and close it from all the sides. Gently roll it again to a thin paratha.
Heat a griddle and cook parathas on the both the sides and transfer it to a hot pack and generously spread some ghee. Yummy parathas are ready.