Methi Aloo Paratha

Paratha with Fenugreek and Potato

Ingredients :

Potatoes 5 (Aloo)

Methi Leaves 1 cup (Fenugreek)

Green Chilly 3

Cumin Seeds 1/4 tsp

Salt to Taste

Oil 1/4 tbsp

Wheat Flour 2 cups

All Purpose Flour 1/2 cup (Maida)

Salt less than 1/4 tsp

Oil or Ghee 1/4 tbsp (to roast parathas)

Preparation :

Boil potatoes, peel off the skin and mash them. Separate methi leaves from

the stems,cut and wash.

Remove the edges of green chilly, wash and chop finely.

Mix and knead a semi-soft dough of wheat flour and all purpose flour with

sufficient water and salt to taste.

Heat oil in a pan, add chopped green chilly and methi leaves, fry for 5 Min's

then add mashed potato, cumin seeds, salt and cook it for more 5 Min's.

Let it cool and make big lemon sized balls with potato mixture.

Similarly divide same proportions with dough.

Now roll out dough in to small chapati and place the potato mixture ball in

the centre and bring the edges of chapati on to the top of potato mixture and

make round ball.

Now dust with flour, press and roll out like chapati.

Heat iron griddle, put paratha on it and roast both sides till they turn golden

colour by greasing with oil or ghee .

Serve hot with curds, slices of onion, mango pickle ...etc

Makes around 8 parathas.

Takes more than 30 Min's to prepare.

Suggestions :

You can add lemon juice in potato mixture depending on your taste.