Aloo Parathas
Ingredients
- Whole wheat flour 1 cup
- Oil 2 tsp
- Salt ยฝ tsp
- For the methi aloo stuffing
- Fenugreek (methi) leaves 1 cup (finely chopped)
- Potatoes 1 cup (boiled and mashed/grated)
- Cumin seeds ยฝ tsp
- Ginger 2 tsp
- Green chillie 1 (coarsely ground with ginger)
- Turmeric powder ยผ tsp
- Coriander powder 1 tsp
- Chaat masala 2 tsp
- Oil 2 Tbsp
- Salt ยฝ tsp
- Other ingredients
- Wheat flour for rolling ยฝ cup
- Oil for smearing on the parathas
Instructions
- Combine all the ingredients and knead into a soft, smooth dough using enough water.
- Divide the dough into 5 equal portions. Keep aside.
- Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sautรฉ for 2 to 3 minutes.
- Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
- Add the mashed potatoes and sautรฉ for another 2 to 3 minutes. Cool completely and divide the stuffing into 5 equal portions.
- Roll out one portion of the dough into a small circle using whole wheat flour for rolling.
- Place one portion of the methi-aloo stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a bigger circle using whole wheat flour for dusting.
- Cook on a hot pan (griddle), using a little oil, until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
