Aloo Methi Parantha | Sanjeev Kapoor Khazana

ALOO METHI PARANTHA

Ingredients

3 medium potatoes, boiled, peeled and mashed
½ cup chopped fenugreek leaves(methi)
Dough made with 1½ cups whole wheat flour
Whole wheat flour for dusting
2 tsps ghee
1tsp cumin seeds
A pinch of asafoetida (hing)
Salt to taste
½ tsp dried mango powder (amchur)
1tsp red chilli powder

Method

1. 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.

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Cuisine - Indian

Course - bread

Dish - bread