Saturday, January 4, 2014

Aloo Methi Paratha for Breakfast

It is not everyday that I make aloo parathas for breakfast. Methi or radish is ok, but the whole potato filling coupled with curds on the side tends to make me lethargic through the early morning. So aloo paratha is reserved for the weekend and makes for an awesome lip-smacking breakfast.
Make it at home and you will be able to down a sizable number of parathas cause they are lighter than the ones at the restaurant and also come with the goodness of being homemade. This time, I added some methi that was lying in the fridge to the mix to make a wholesome Aloo Methi Paratha for breakfast.


Ingredients for Aloo Methi Paratha

For the stuffing:

3 potatoes pressure cooked and mashed
1/2 cup of fenugreek leaves
2 green chillies thinly sliced
1 inch ginger grated
1/4 tsp turmeric powder
1/2 tsp jeera powder
1/2 tsp of ajwain
a pinch of chat masala powder
Salt to taste
2 tbsp of chopped coriander leaves
1 tbsp oil

For the dough:

2 cups of wheat flour
1 tsp salt
Water as required
1 tsp oil

Method to make Aloo Methi Paratha

Make a stiff dough out of the wheat flour and salt mixture by adding water to it. Knead really well, for about ten minutes. Top with a tsp of oil and knead again. Cover and keep it aside.

Wash and chop the methi well. 
methi fenugreek leaves

Now, in a bowl, take the potatoes, chillies, coriander, ginger and mix it well together. 
aloo methi paratha stuffing

In a pan, heat some oil and add to it the chopped methi. Add turmeric, jeera powder, ajwain to this and stir for minute. Turn off the heat and add this to the potato mixture. Sprinkle some chat masala on top and adjust the salt. Knead it really well without any lumps such that all the masala is uniformly mixed together.

aloo methi paratha stuffing

Divide the stuffing into equal sized balls. Roll out the chapathi dough slightly and place one medium sized ball of the stuffing in the center.
aloo paratha rolling

Fold the edges together and seal it back and roll out the paratha with soft hands.
aloo methi paratha rolled out

On a hot tava or griddle, cook the paratha evenly on both sides on low flame by brushing a little bit of ghee on each side. The ingredients mentioned here make 6 large sized parathas since I make my parathas a little thinner so as to keep them light.

Cut the paratha into halves and serve hot with some mango pickle or chutney and a cup of curds on the side.

aloo methi paratha plating

P.S This is my entry to the Healthy Veg Side Dishes event hosted by Nandoo's Kitchen and Priya