Aloo - Potato, Methi -Fenugreek leaves, we have already learned a way of preparing methi paratha, here we will learn to prepare a partha which is a combination of aloo and methi. I first had this when I was in Mangalore, it was a place called 'Paratha Platter' famous for all types of parathas, they serve all kinds of parathas.
Here aloo acts like a binding agent as we already know that methi alone cannot be used as filling when you try to prepare a stuffed paratha. Aloo helps in increasing the volume, taste and acts as a binding agent. I will explain you the ways that I use in preparing this mixed paratha.
Ingredients:
To temper:
Procedure:
Here aloo acts like a binding agent as we already know that methi alone cannot be used as filling when you try to prepare a stuffed paratha. Aloo helps in increasing the volume, taste and acts as a binding agent. I will explain you the ways that I use in preparing this mixed paratha.
Ingredients:
Methi leaves/fenugreek leaves | 1 cup finely chopped |
Potatoes | 4 medium sized |
Wheat flour | 2 cup |
Water | ½ cup |
Salt | To taste |
Chilly powder | 1 tea spoon |
Green chilly | 1 finely chopped |
Amchur/mango
powder
|
¼
tea spoon
|
Sugar
|
½
tea spoon
|
To temper:
Oil
|
½
table spoon
|
Cumin
seeds
|
1
tea spoon
|
Curry
leaves
|
4
chopped
|
Garlic
flakes
|
4
finely chopped
|
Ginger
|
½
inch chopped / ½ tea spoon paste
|
Turmeric
powder
|
½
tea spoon
|
Procedure:
1. Wash methi leaves thoroughly, drain
the water and chop it finely.
2. Wash the potatoes, cut into half
pieces and boil them in a pressure cooker up to 3 vissels on a medium flame.
When the pressure is released take out the potatoes, peel the skin and mash it
well.
3. For preparing dough Take 2 cups of wheat flour add salt, 1 tea spoon of oil and water
little amount at a time and knead it to smooth dough. Keep it aside allow it to rest.
3. We have to prepare the stuffing
now, for that heat oil on a medium flame in a frying pan. Add the items to
temper one by one in this order cumin seeds/jeera powder, curry leaves, ginger,
garlic, turmeric powder. Saute for 4-5 seconds.
4. Add the methi leaves, allow it
to get cooked until methi gets reduced in size. You can also cover the pan with a
lid for 2-3 mins. Add the mango powder, sugar and mix well.
5. Add the mashed potatoes to the
pan, mix well and keep it for 1-2 mins. Turn off the stove and allow the
stuffing to get cooled.
6. Make small balls of dough, dust
little flour and roll out the dough into small circle.
Keep a spoon of stuffing at the
center and seal the dough with the stuffing inside.
7. Dust little flour and roll out
the dough with stuffing into circles. Do not apply too much pressure the
stuffing might come out.
8. Heat the tawa and place paratha
over it and heat on moderate flame, apply ghee or oil over both sides. Heat it
until it becomes golden brown color.
9. The Garam aloo methi paratha is
ready to eat now, serve it with curd or pickle.
Notes:
I am using mango powder and sugar to compensate the bitterness of methi.
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