ALOO 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.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #AlooMethiParantha
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