Aloo methi paratha
potato and fenugreek leaves chapathi
Servings: 10 parathas
Pin Recipe
Ingredients
- 2 cups wheat flour
- salt to taste
- 2 medium potatoes - boiled and mashed
- 1 handful methi leaves
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 3-5 tbsp ghee
Instructions
- Boil the potatoes, peel the skin and mash them.
- wash the fenugreek leaves, chop them roughly.
- heat oil in a pan and crackle cumin seeds and add chopped leaves.
- further, add turmeric powder and garam masala. fry till it shrinks.
- add the fried leaves, potatoes and wheat flour in a bowl along with salt.
- crumble it well and then sprinkle little water. knead to a soft dough.
- apply ghee all over and let it sit for 10 minutes.
- heat a tawa and pinch a portion of dough. spread it to a thin disc.
- cook the parathas on medium heat on both sides. apply ghee and keep turning sides until brown spots are found all over the parathas.
- serve it hot