Directions
Aloo Methi Paratha, Mooli Raita
Notes – (each dough weight 112 gms and total 4 pedas)
Ingredients
For Dough
Whole wheat flour (आटा) – 2 cups
Salt (नमक) – ½ tsp
Fresh Methi Leaves, chopped (ताज़ी मेथी पत्ता) – 2 cups
Water (पानी) – as required
Oil (तेल) – for cooking
For stuffing
Potato large, boiled (उबला आलू) – 3 nos
Coriander seeds (धनिया बीज) – 1½ tbsp
Cumin (जीरा) – 2 tsp
Green chilli, chopped (हरि मिर्च) – 2 nos
Ginger, grated (कद्दूकस हुई अदरक) – 2 tsp
Chilli powder (मिर्ची पाउडर) – 1 tsp
Coriander, chopped (ताज़ा धनिया) – handful
Chaat masala (चाट मसाला) – 2 tsp
Coriander powder (धनिया पाउडर) – 2 tsp
Salt (नमक) – to taste
Mooli Raita
Radish leaves, chopped (मूली का पत्ता) – 1 cup
Radish, grated (कद्दूकस मूली) – 1½ cups
Salt (नमक) – a generous pinch
Salt (नमक) – to taste
Black salt (काला नमक) – ½ tsp
Pepper powder (काली मिर्च पाउडर) – ½ tsp
Roasted cumin, pounded (भुना कुट्टा जीरा) – 1½ tsp
Green chilli, chopped (हरि मिर्च) – 1 no
Curd (दही) – 2 cups
Steps
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1
Done
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For Aloo Methi Paratha, start by combining flour, chopped methi (fenugreek leaves), salt, and water in a bowl or a paraat. Knead the mixture into a tight dough and grease it with oil. |
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2
Done
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For the filling, coarsely grind coriander seeds and cumin. Then, crush the potatoes with your hands and mix in the ground spices, chopped green chillies, grated ginger, chilli powder, coriander powder, chaat masala or amchur, and freshly chopped coriander. Optionally, you can also add chopped onions. Once the filling is prepared, divide the dough into small balls (pedas), shape them, stuff with the filling, and roll them out as demonstrated in the video. |
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3
Done
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Heat a pan and cook the parathas on both sides, applying ghee until they puff up and turn golden brown. |
