Even though pizzas and burgers have their own charm, parathas are our all-time love. They remind us of home, and everyone has a favourite. So which is your go to parantha?0:00 Intro0:05 Aloo Methi Parantha1:40 Cabbage ParanthaALOO METHI PARANTHAIngredients3 medium potatoes, boiled, peeled and mashed½ cup chopped fenugreek leaves(methi) Dough made with 1½ cups whole wheat flourWhole wheat flour for dusting2 tsps ghee1tsp cumin seedsA pinch of asafoetida (hing)Salt to taste½ tsp dried mango powder (amchur)1tsp red chilli powderMethod1. Heat ghee in a non-stick pan, add cumin seeds, and let them crackle. Add asafoetida, potatoes, and mix well.2. Add fenugreek leaves, salt, red chilli powder, dried mango powder (amchur), sauté and cook for 3-4 minutes, allow it to cool.3. Take a portion of the whole wheat flour dough, roll it into a ball, dust some flour and make a cavity in the centre. Stuff in the portion of the potatoes fenugreek (methi) mixture, seal the edges and flatten the dough. Cover with a muslin cloth and set aside for 5-10 minutes.4. Dust some flour on the surface, roll out into a thick disc. 5. Heat a non-stick tawa, place the prepared parantha, and cook for 1 minute on medium flame. Flip it and cook the other side for another minute.6. Apply ghee on both sides, and continue to cook for 1 minute.7. Serve hot with green chutney.FOODFOOD is now in the USA on DISH Network at Channel No 713. Please Upgrade to hindi mega pack to watch FOODFOODClick to Subscribe: http://bit.ly/foodfoodIndia Website: http://www.foodfood.com Wonderchef Kitchenware: https://goo.gl/YCPnTYFacebook: https://www.facebook.com/FoodFood Twitter: https://twitter.com/FoodFood Instagram: http://instagram.com/foodfoodtv
