Aloo Methi Paratha

                                 

What better comfort food can one find than a hot-crispy paratha? While staying away from aloo paratha, gobi paratha, muli paratha seems to be an impossible task, here comes your way the tantalizing recipe of aloo paratha but teamed with methi. *just to make it a little more healthy*

Ingredients:

3 medium-size boiled potatoes
1 large bowl of finely chopped methi leaves
3 bowl of wheat flour
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp dhaniya powder
1 tbsp jeera powder
1/2 tbsp amchur powder
1 tsp ajwain
2 tbsp of ginger garlic paste
2 finely chopped green chilli
½ bowl of finely chopped coriander
2 tsp salt
Oil or ghee for shallow frying
Water for kneading the dough

Method:

Thoroughly wash the chopped methi leaves and drain the excess water; in a wide skillet pan add 1 tbsp of oil and methi. Lightly toss them and close the lid; let it cook for 5 mins.

Meanwhile, peel and mash boiled potatoes in a large bowl and add red chilli powder, turmeric powder, dhaniya powder, jeera powder, amchur powder, ajwain, ginger garlic paste, green chillies, coriander salt and cooked methi mixture.

Knead the dough (the same way as required for the regular rotis) and make small dumplings out of it. Roll these dumplings into small rotis and stuff the aloo-methi mixture inside it. Dust some flour over the platform and roll the parathas about the size of a normal roti (5 inch approx).

Heat the pan and then gently roast this paratha by adding 1-2tbsp of ghee or oil. Flip the paratha and repeat the process. While roasting the parathas make sure that your pan is kept on a high flame; parathas cooked on a low flame at times hardened them leaving it hard instead of crispy.

Serve these crispy hot parathas by adding dollop of butter over it or simply serve with pickle or raita. If none of these serving method suits you, just dive onto the paratha, just like that. It will still be heaven!