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. 

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

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.

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.

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

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.

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

Easy Cut Mango Pickle

I was in for a surprise recently when my neighborhood grocery store started stocking banana flower, raw mango, fresh turmeric, kumquat and many other veggies and fruits that i generally don't get to see. So though it was off season, i bought one raw mango to give the cut mango pickle a try.

Preparation Time - 15 Mins

Ingredients

Raw Mango           1 No.
Salt                        1 tsp
Red Chili Powder   1 tsp
Mustard                 1 tsp
Fenugreek Seeds   1/2 tsp
Hing                      a big pinch
Oil                         for tempering

Preparation

Wash the mango and wipe it dry. Chop it into bite sized pieces.

Now add to this the salt, chili powder and asafoetida. Mix well and leave for a few minutes.

In your tadka ladle, add the oil. One it starts smoking, add in the mustard. When it splutters, add the crushed fenugreek seeds.

 Turn off the heat. Pour it on the mango. Mix well. Transfer the mango into a sterilized glass bottle. 

This takes just a couple of minutes to put together. Adds a tang when accompanied with rice or roti. Stays for a week when refrigerated. But since it is not very heavy on oil and spice, one tends to eat more of it. So a small batch like this,will get finished before you know it!
My favorite way of eating this is with potato chips.