Aloo Stuffed Methi Paratha 🌿🥔 | Healthy Breakfast Recipe 😋 скачать в хорошем качестве

Aloo Stuffed Methi Paratha 🌿🥔 | Healthy Breakfast Recipe 😋

Ingredients – Aloo Stuffed Methi Paratha For Dough 2 cups whole wheat flour Salt to taste ½ tsp carom seeds (ajwain) 1 tsp oil Water as required (for kneading) For Methi 1 cup fresh fenugreek leaves (methi), finely chopped For Aloo Stuffing 3 medium potatoes, boiled and mashed Roasted methi 1–2 green chillies, finely chopped ½ tsp red chilli powder ½ tsp garam masala ½ tsp dry mango powder (amchur) Salt to taste 2 tbsp fresh coriander leaves, chopped Method – Aloo Stuffed Methi Paratha Wash the fenugreek leaves thoroughly 2–3 times in clean water. Drain well and finely chop them. Heat 1 teaspoon oil in a pan on medium flame. Add the chopped methi and roast for 2–3 minutes until it softens and the raw smell disappears. Switch off the flame and let it cool. In a bowl, add whole wheat flour, salt, carom seeds and oil. Mix well. Gradually add water and knead into a soft, smooth dough. Cover and rest the dough for 10 minutes. Meanwhile, wash the potatoes and cook them in a pressure cooker with water and a little salt for 2–3 whistles. Allow the pressure to release naturally. Peel and mash the potatoes smoothly. Add chopped onion,green chillies,dry mango powder,red chilli powder,cumin powder, salt and coriander leaves to the mashed potatoes. Mix well to prepare a flavourful stuffing. Divide the dough into equal portions. Take one portion, roll it slightly, place some aloo methi stuffing in the centre and seal the edges. Dust with dry flour and gently roll into a paratha. Heat a tawa on medium flame. Cook the paratha from both sides using oil or ghee until golden brown and cooked evenly. Serve hot with curd, butter or pickle.