ALOO/METHI PARATHA- FLATBREAD STUFFED WITH POTATOES AND FENUGREEK!!!

PARATHAS - THIS UNLEAVENED FLATBREAD IS NATIVE TO THE INDIAN SUB-CONTINENT ,PARATHA WORD COMES FROM “PARAT” AND “ATTA” ,PARAT MEANING LAYERS AND ATTA IS THE DOUGH .

THERE ARE MANY VARIATIONS IN THE PREPARATION,IT CAN BE MADE PLAIN,STUFFED,DEEP FRIED,SHALLOW FRIED,ETC.IT IS USUALLY EATEN FOR BREAKFAST BUT CAN BE EATEN FOR LUNCH AND DINNER,A COMPLETE MEAL IN ITSELF.ITS A VERY POPULAR DISH ALL OVER INDIA AND VERY COMMON IN PUNJABI HOUSEHOLDS,PARATHAS AND PUNJAB GO HAND IN HAND .ALOO PARATHA,GOBI PARATHA,MOOLI PARATHA,PANEER PARATHA  ARE THE POPULAR VARIETIES.

THIS RECIPE I MADE WITH TWO DIFFERENT STUFFINGS,POTATO AND FENUGREEK LEAVES.

RECIPE CARD:

PREPARATION TIME:10-15 MINS

COOKING TIME:5-10MINS

SERVINGS:10-12

INGREDIENTS:

FOR POTATO STUFFING:

• POTATO-4 LARGE
• GREEN CHILLIES-3-4(CHOPPED)
• TURMERIC POWDER-1/2TSP
• CORRIANDER LEAVES-4 TBSP(FINELY CHOPPED) 
• CUMIN SEEDS/ZEERA-1 TSP
• SALT TO TASTE
• SESAME SEEDS/ TIL AND BLACK ONION SEEDS/KALONJI FOR TOPPING ( OPTIONAL)
• OIL FOR ROASTING/COOKING THE PARATHAS
  
  
  

FOR THE FENUGREEK/METHI STUFFING:

• FENUGREEK LEAVES-2 BIG BUNCHES
• GREEN CHILLIES-3-4(CHOPPED)
• ONIONS-1BIG(CHOPPED)
• TURMERIC POWDER-1/2 TSP
• CUMIN SEEDS/ZEERA-1TSP
• OIL-1 TSP
  
  
  

FOR THE DOUGH:

• WHOLE WHEAT FLOUR:3 CUPS
• SALT-1/2TSP
• OIL-2 TBSP
• WATER FOR KNEADING THE DOUGH.

METHOD:

1. MIX ALL THE INGREDIENTS OF DOUGH AND KNEAD IT WITH WATER TO MAKE A SOFT DOUGH. COVER AND KEEP ASIDE.

FOR THE POTATO STUFFING:

• BOIL THE POTATOES,WHEN COOL MASH THEM FINE ELSE WHILE ROLLING THE STUFFING WILL COME OUT OF THE DOUGH.
• IN A PAN TAKE A TEASPOON OF OIL PUT CUMIN SEEDS,CHOPPED CHILLIES SAUTÉ TILL COOKED ADD TURMERIC POWDER AND SALT TO TASTE ,ADD THIS TO THE MASHED POTATOES AND FINALLY ADD CHOPPED CORIANDER. MIX WELL AND KEEP ASIDE.

FOR THE METHI STUFFING:

• WASH THE FENUGREEK LEAVES , DRAIN IN A SIEVE,AND CHOP FINELY.
• IN A DEEP PAN PUT A 1 TSP OF OIL ADD CUMIN SEEDS,ONIONS ,CHILLIES AND TURMERIC POWDER AND SAUTÉ FOR 2-3 MINS THEN ADD METHI AND COOK TILL DRY. COOL AND KEEP ASIDE.
• DIVIDE THE DOUGH IN SMALL PORTIONS.
• ROLL IN SMALL CIRCLES,STUFF WITH THE POTATO OR METHI STUFFING ,CLOSE PROPERLY,AT THIS POINT TOP WITH SESAME AND NIGELLA SEEDS AND ROLL OUT CAREFULLY IN TO THICK CIRCLES. 
  
  
  
• HEAT A FLAT PAN SPREAD LITTLE OIL AND PUT THE ROLLED OUT DOUGH.COOK ON MEDIUM HEAT ON BOTH SIDES TILL COOKED AND NICE GOLDEN BROWN.
• SERVE HOT WITH KETCHUP OR YOGURT.