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Sunday, October 25, 2009

Methi Aloo Parantha


Fenugreek is used both as a herb (leaves) and spice (seeds). The plant is mainly consumed and cooked as a vegetable, “Methi Saag”. Fenugreek leaves and seeds are rich in minerals like potassium, calcium and iron. The leaves have ample amount of vitamins, specially Vitamin C and Vitamin K.
Fenugreek leaves add flavor to the cooking and it can be added to a variety of coking like dal, vegetable, rice or wheat flour (atta). Here I prepared this parantha as more of a chapati / roti and toasted with a little oil, so it's healthy as less oil is consumed.

Ingredients
For dough:
  • wheat flour (atta): 1 cup
  • salt: ½ tsp
  • oil: 1 tsp
  • water (as required)

Stuffing:

  • Fenugreek (Methi saag) leaves, finely chopped: 1 cup
  • Potatoes (Aloo), boiled & mashed: 1 cup
  • Cumin seeds: ½ tsp
  • Ginger paste: 1 tsp
  • Turmeric powder: ¼ tsp
  • Coriander powder: 1 tsp
  • White oil: 1-1/2 tbsp
  • Salt to taste

Method:

For the dough:

  1. Combine the ingredients, knead into a soft dough with enough water. Cover and keep aside.

For the stuffing:

  1. Heat oil in a pan, add the cumin seeds. When the seeds crackle, add the fenugreek leaves and saute for 2-3 mins.
  2. Add the ginger paste, spices and salt and mix well.
  3. Add the potatoes and saute for another 2-3 mins. Cool completely and keep aside.

For rolling paranthas:

  1. Divide the dough and the stuffing into equal portions (5-6).
  2. Roll out one portion of the dough into a circle. Place one portion of the methi stuffing in the centre of the rolled out circle.
  3. Gather together all the sides in the centre and seal tightly.
  4. Roll out again into a circle (use wheat flour to prevent sticking).
  5. Place the rolled dough on a non-stick hot tawa / griddle, lower heat and slowly cook till brown spots appear on the sides.
  6. Use a little oil on the sides, flip the parantha to coat evenly and fry till golden brown.
  7. Repeat with the remaining dough and stuffing and serve hot.
As I prepared the parantha with whole wheat flour and coriander powder, sending this delicious and nutritious recipe to CFK - Wheat, hosted by Sireesha of Kidz Delight and Think Spice-Think Coriander seeds guest hosted by Priya, event started by Sunita.

2 comments:

Ushnish Ghosh said...

I like this combination and the ratio of methi and alu..must be great

Priya said...

Thanks a lot Malini, for sending to Think spice event this delicious and healthy paratha..

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