Aloo Methi Paratha

There is no doubt that Aloo Parathas are the king of Parathas. But once the Methi leaves season comes, I make these Aloo Methi Parathas which are healthy as the Methi leaves are rich in iron and fiber. They lift the regular Aloo paratha to a different level. The Methi leaves themselves are very aromatic and when added to any dish they enhance the flavour and aroma of that dish manifold.

Aloo Methi is a popular north Indian subji that I have stuffed into these Parathas. which makes this dish a wholesome lunchbox option for kids and adults alike. It is also a good way to make kids eat the Methi leaves.

Using fresh methi leaves also gives the Parathas wonderful texture. I have not tried this paratha with Kasoori methi as firstly a huge amount of it will be required because dried leaves will lack volume, and secondly nothing can compensate for the taste of fresh methi leaves.

While you are here please check out my other flatbread/ Paratha recipes like Beetroot Paratha, Missi Roti, Garlic Lachcha paratha, and more…

Here is the recipe for Aloo Methi Paratha for you-

 

 

 

   Ingredients for stuffing:

   Aloo/ Potatoes 5 medium-sized,  boil, skin peeled and mashed

   Methi leaves/Fenugreek leaves 1 bunch finely chopped

   Salt as required

   Red chili powder 1 tsp(or more as per spice)

   Turmeric powder 1/2 tsp

   Coriander powder  2 tsp

   Fennel powder 1 tsp

   Garam masala powder 1/2 tsp

   Mustard seeds 1/2 tsp

   Cumin seeds 1/2 tsp

   Oil for tempering 1 tbsp

   Ingredients for dough:

   Whole wheat flour 3 cups

   Salt a pinch

   Oil 1 tsp

   Water for kneading

   Oil for cooking the Parathas

Directions for making the stuffing:

Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.  In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

Directions to make the dough:

Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. A loose dough will not help in spreading the filling well. Rest the dough for 20 minutes.

Directions to make the Paratha:

Take the dough and pinch it into balls and divide it into 12 equal portions. Now dust one ball at a time in flour and roll it out into a palm-sized circle. Take about 2 tbsp of stuffing and put it in the center of the circle. Bring all the sides together and seal the stuffing. Now dust the stuffing filled ball in flour again and roll it out into a thick and medium-sized circle. Heat a girdle/tava and put the Paratha on it. Drizzle some oil over it and cook on one side. Flip over and cook on the other side too, drizzling a little oil on it. Cook both sides until brown dots appear. Repeat for all the dough and stuffing. The yummy and wholesome, one meal parathas are ready. Enjoy. Bon Appetit.

Serving suggestions– as it is filled with a proper subji it actually doesn’t need anything to go with. One can just enjoy them with a dollop of butter and plain curd. 

STEPWISE RECIPE FOLLOWS:

1. Chop the Methi leaves finely and wash them thoroughly. Drain all the water and keep aside. Boil the potatoes, peel the skin, and mash them.

2. In a pan or Kadai take 1 tbsp oil and heat. Drop the mustard seeds and as they crackle add the cumin seeds and turmeric powder. Now add the washed and drained Methi leaves and saute.

3. Add salt followed by red chilli powder, coriander powder, fennel powder and continue to saute. The methi leaves will release moisture, keep sauteeing and let the moisture dry out. Now add the mashed potato to the Methi leaves, little by little, and mix them nicely. 

4. The Methi leaves should have combined evenly with the potato mash. Finally, add some Garam masala powder, mix once again, and allow the mixture to cool.  

5. Take 3 cups whole wheat flour in a big mixing bowl, add a pinch of salt, a teaspoon of oil and mix well. Now adding water, a little at a time, combine to follow a slightly tough dough. Rest the dough for 20 minutes.

 

 

 

 

 

Garlic Lachcha Paratha (Multigrain Flour)

Lachcha Paratha is a popular Paratha variety that we find at all Indian/North Indian restaurants. Earlier I would be very intrigued by the way the layers were created and had my own theory of how they must be done????(this was before the internet took over us and all recipes became household). The recipes at that time showed a very complicated process and as a person just venturing into cooking(more than 20 years back), I found the process very intimidating. Then as time passed by and I started gaining confidence in the cooking arena I tried out this Lachcha Paratha(had to rely on pictures only) and it turned out fine. The efforts put were greater than the outcome at that time, so I stopped experimenting with it. After a few years, I suddenly developed an interest in recreating it again. But this time I was better equipped with knowledge and practice. Today I can try out this Paratha with any flour, that is Wheat, Maida, or Multigrain and the results are always great. The method I am giving here is a very simple one which even beginners will find easy to follow.  

The recipe that I am blogging now uses Multigrain flour(store-bought). I use Wheat flour and Multigrain flour mostly for all my bread/roti/paratha recipes. I am not much of a fan of Maida, though I do use it in some dishes where it is necessary and also in Parathas(just about a tablespoon for the pliability).

There will always be a difference in textures when we experiment with different flours, and one should be open to it. In this recipe, I have not used baking powder or baking soda for the fluffiness, so they may not be entirely fluffy, but will definitely be flaky.

While you are here please check out my other bread recipes like Beetroot Paratha and Missi Roti.

Serving Suggestions: Matar Paneer, Palak Paneer, Mava Paneer Curry, Mixed Vegetable Curry, Kadai Paneer, all go very well with this Garlic Lachcha Paratha.

Here is the recipe of Garlic Lachcha Paratha for you-

Ingredients:

Multigrain flour 3 cups

Maida 1 tbsp

Oil for kneading 1 tbsp water as required

Butter 50 gm

Garlic 3 cloves finely chopped

Fresh coriander leaves finely chopped 2 tsp

Salt 1/4 tsp

Directions:

In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. The texture should be like Chapati dough. Rest the dough for 20 minutes to half an hour.

For Garlic Butter:

Take 50 gm butter ina bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

To make Parathas: Divide the dough into 10 big balls. Now take one ball at a time and roll it in dry flour. Place it on your rolling board and roll it out into a big Chapati first. Apply the garlic butter on the chapati with a brush, liberally. Now pleat the Chapati or fold like a fan( refer video). Arrange the pleated dough into a roll, press it down with your fingers, dust it with a little flour and start rolling it out again gently. Roll it out a little thick and medium-sized. Now heat a girdle/tava and put the rolled out Paratha on it. Drizzle a little oil and cook on one side, flip on the other side, apply oil, and cook. You will see the flakes rising out. Cook until nicely brown and crisp. Serve right out of the girdle. The Lachcha paratha is ready!!!

STEPWISE RECIPE FOLLOWS:

1. In a big mixing bowl take the multigrain flour, add the tiny amount of maida and salt and mix well. Create a well in the center and pour the oil. Now work the oil into the flour(no water to be added at this stage) nicely.

2. Now create a well in the center again. Now knead the dough adding a little water at a time. We want a dough that is neither too tough nor too soft. Rest the dough for 20 minutes to half an hour.

3. Take 50 gm butter in a bowl, add the crushed garlic and coriander leaves to it, and microwave for 30 seconds. The butter to only melt and not boil. Alternately you can keep the bowl of butter in some hot water to melt and then add the garlic and coriander. 

4. Method to make Garlic Lachcha Paratha video given here????

My platter of flaky Garlic Paratha and Matar Paneer with Boondi Raita

Veg Kothu Parotta

This is a south Indian street food recipe, made form Parathas(called Parotta in the South) and sauteed vegetables in a spicy tomato base. The Parottas are shredded(minced)and added to the gravy and further stir-fried to a crispy flaky dish. There are many variations to this dish, but I am keeping it simple. This dish can be served with sauce or raita. Usually,  leftover parathas or chapatis can be used for making this dish. Store-bought Parathas can be used too. Let’s get to the recipe.

PREP TIME: 20 Mins                                       COOK TIME: 25Mins

TOTAL TIME: 45 Mins                                    COURSE:  MAIN

CUISINE: SOUTH INDIAN                             SERVINGS: 4

                                                                            AUTHOR: Rajni Ram

 

Ingredients:

Parathas 5

Onion 2 medium diced and petals separated

Carrot 1 grated coarse

Capsicum 1 diced to cubes

Tomato 1 diced

Tomato puree 1 cup

Cashewnuts 10

Cloves 4

Cinnamon 1 small stick

Green chillies 3 split lengthwise

ginger-garlic paste 1 tsp

Cumin seeds 1 tsp

Curry leaves few

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Coriander powder 1 tsp

Biriyani masala(powder) 1.5 tsp

Garam masala 1/2 tsp

Salt as per taste

Oil for stir fry

Directions:

If the Parathas are store-bought, heat them on the tava/girdle with a little oil, cooking both sides. Cool them and using kitchen scissors tear them to pieces or use your fingers to tear them into 1 inch long pieces. keep this aside. In a pan/ Karahi take 4 tsp oil, heat and add the cumin seeds. Put in the turmeric powder and drop the green chillies and curry leaves into the oil, followed by the onions and fry at high heat for 1 minute. Now add the capsicum and continue to fry on high heat. Add the carrot, reduce heat and fry for 30 seconds. Now add the tomatoes, fry for another 30 seconds and pour the tomato puree and give a good stir. Now add the masalas- coriander powder, red chilli powder, Biriyani masala and salt. Stir well and cook for a few minutes, grind the cashew nuts to a loose paste and add it to the gravy. Continue to cook until the gravy thickens and starts getting dry, add the garam masala powder and put off the heat and let the mixture cool a bit. After 5 minutes add in the minced paratha pieces, switch on the stove and mix the parathas well with the gravy. The gravy should coat all the pieces and not turn them soggy. While mixing keep mashing the paratha will a flat spatula so that the parathas can further get minced. Stop once you have a dry mixture. The Kothu Parotta is ready to serve. Tastes best when served immediately. Any variety of Raita is a good accompaniment for this. Enjoy. Bon Appetit.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients and cook the parathas ahead if store bough, as they have to cool.

 

2. Tear the parathas into 1-inch pieces.

 

3. In a pan/karahi take 4 tsp oil and heat. Put in the cumin seeds and allow to splutter. Add in the green chillies and curry leaves. Also add 3 Cloves and 1 small stick Cinnamon.

 

4. Add in the onions and saute at high heat. Add the ginger-garlic paste, put in the capsicum and continue to stir fry, follow up with carrots. Reduce heat.

 

5. Add the chopped tomatoes, fry for 30 seconds and the tomato puree. Stir and cook for a few minutes.

 

6. Add all the masalas(dry spice powders), add 2 tbsp water and continue to cook.

 

7. Powder the cashew nuts then add 2 tbsp water and grind them to a loose paste. Add this to the tomato gravy. Cook until the mixture thickens. the consistency should be like tomato sauce. Put off at this stage. Add chopped coriander and garam masala powder.

 

8. Let this cool for 5 minutes. Now add the paratha pieces and switch on the stove and mix the contents well. while mixing keep mashing the parathas with a flipper, so that they get minced further. When the paratha resembles a mince and the mixture is dry, put off the stove. the Kothu Paratha is now ready to serve.

 

NOTES:

1. The consistency of the gravy should neither be too thick nor too thin. It should resemble tomato sauce in consistency.

2. ou can other vegetables too if you like.

3. If you have ready-made biriyani mix paste you can use that too, but add a lesser quantity.

4. This recipe should be served immediately or else the paratha will turn chewy.

5. If you want to make it ahead, you can make the gravy ahead and add the paratha pieces just before you serve.

If you tried this recipe and liked it please do comment below. I would love to hear from you.