Aloo - Potato, Methi -Fenugreek leaves, we have already learned a way of preparing methi paratha, here we will learn to prepare a partha which is a combination of aloo and methi. I first had this when I was in Mangalore, it was a place called 'Paratha Platter' famous for all types of parathas, they serve all kinds of parathas.
Here aloo acts like a binding agent as we already know that methi alone cannot be used as filling when you try to prepare a stuffed paratha. Aloo helps in increasing the volume, taste and acts as a binding agent. I will explain you the ways that I use in preparing this mixed paratha.
Ingredients:
To temper:
Procedure:
Here aloo acts like a binding agent as we already know that methi alone cannot be used as filling when you try to prepare a stuffed paratha. Aloo helps in increasing the volume, taste and acts as a binding agent. I will explain you the ways that I use in preparing this mixed paratha.
Ingredients:
| Methi leaves/fenugreek leaves | 1 cup finely chopped |
| Potatoes | 4 medium sized |
| Wheat flour | 2 cup |
| Water | ½ cup |
| Salt | To taste |
| Chilly powder | 1 tea spoon |
| Green chilly | 1 finely chopped |
Amchur/mango powder | ¼ tea spoon |
Sugar | ½ tea spoon |
To temper:
Oil | ½ table spoon |
Cumin seeds | 1 tea spoon |
Curry leaves | 4 chopped |
Garlic flakes | 4 finely chopped |
Ginger | ½ inch chopped / ½ tea spoon paste |
Turmeric powder | ½ tea spoon |
Procedure:
1. Wash methi leaves thoroughly, drain the water and chop it finely.
2. Wash the potatoes, cut into half pieces and boil them in a pressure cooker up to 3 vissels on a medium flame. When the pressure is released take out the potatoes, peel the skin and mash it well.
3. For preparing dough Take 2 cups of wheat flour add salt, 1 tea spoon of oil and water little amount at a time and knead it to smooth dough. Keep it aside allow it to rest.
3. We have to prepare the stuffing now, for that heat oil on a medium flame in a frying pan. Add the items to temper one by one in this order cumin seeds/jeera powder, curry leaves, ginger, garlic, turmeric powder. Saute for 4-5 seconds.
4. Add the methi leaves, allow it to get cooked until methi gets reduced in size. You can also cover the pan with a lid for 2-3 mins. Add the mango powder, sugar and mix well.
5. Add the mashed potatoes to the pan, mix well and keep it for 1-2 mins. Turn off the stove and allow the stuffing to get cooled.
6. Make small balls of dough, dust little flour and roll out the dough into small circle.
Keep a spoon of stuffing at the center and seal the dough with the stuffing inside.
7. Dust little flour and roll out the dough with stuffing into circles. Do not apply too much pressure the stuffing might come out.
8. Heat the tawa and place paratha over it and heat on moderate flame, apply ghee or oil over both sides. Heat it until it becomes golden brown color.
9. The Garam aloo methi paratha is ready to eat now, serve it with curd or pickle.
Notes:
I am using mango powder and sugar to compensate the bitterness of methi.