Aloo Methi Paratha

Aloo Methi is the most loved combo in my family.  This recipe is a mix of my previous posts - Aloo Paratha and Methi Thepla. 

Ingredients:

Methi/Fenugreek Leaves - a bunch

Green Chillies - 4

Wheat Flour - 1 cup

Besan/Gram Flour - about 1/4 cup

Turmeric/Haldi - 1/2 tsp

Sesame/Til - 1 tsp

Curd/Yogurt - 1 tbsp

Sugar - 1/2 tsp

Potatoes - 2 big

Coriander/Cilantro leaves

Green Chillies - 5

Cumin/Jeera Seeds - 1 tsp

Asafoetida/Hing - 1/4 tsp

Butter or Oil
Salt

Method:

1. Mix chopped fenugreek leaves, crushed green chillies, wheat flour, gram flour, turmeric, sesame, salt, sugar and curd well in a mixing bowl.  

2. Knead all the above into a soft dough.  If required, add more wheat flour.  Use 1 tbsp oil and knead well to avoid stickiness of the dough.  Keep the dough covered for 20 - 30 minutes.

3. Boil and peel the potatoes.  Finely chop cilantro leaves and green chillies.

4. In a mixing bowl, add peeled potatoes, chopped cilantro, green chillies, asafoetida, cumin and salt.  Mash the potatoes and mix all the ingredients well.  Make balls of this potato stuffing.
5. Make balls of the Fenugreek dough and roll them big enough to hold the potato stuffing.  Place the potato stuffing and seal the edges completely.

7. Roll each one as thin as chapati or slightly thicker.

8. Roast both sides of the paratha using butter or oil till golden brown.

9. Serve hot parathas with chutney or curd.