Paratha is typical North indian food right? So why am I trying to ‘southernize’ it? He he…just happened like that one day by accident and a new ‘paratha’ was created in our household 🙂 So here is what happened. Once in a week I make Methi theplas for my kiddos’ lunch box. And usually I make more theplas for them once they come home from school for a healthy snack. One time I had a boiled potato left over too and so I thought of stuffing the thepla with the potato. I just wanted to keep it simple and decided to just add some ‘chaat masala’ to the potato stuffing. I quickly grabbed the ‘chaat masala’ pack from the fridge and sprinkled on the mashed potato. But after I had added it, I realized that I had actually added ‘sambhaar masala’ 🙂 So that was the birth of this Methi Aloo paratha with sambhaar spices!
The kids just loved the hot, spicy parathas and gobbled them all up in a few minutes. Then I made them again on a weekend when my husband enjoyed them too and that’s how these parathas came to become so popular in our house now. My youngest always wants me to make the ‘stuffed Aloo’ ones instead of just the plain methi theplas 🙂
Isn’t it fun when mistakes lead to sweet (or in this case, spicy) innovations ? 🙂
- 2 cups whole wheat flour
- ½ tsp sea salt
- ½ cup fresh or frozen methi(fenugreek) leaves
- 1 tsp ajwain seeds
- 2 tsp cumin seeds
- 1 tsp turmeric powder
- ½ tsp cayenne pepper powder (use kashmiri chill powder for mildly spiced)
- about ¾ cup water
- 2 tbsp olive oil
- 2 large Boiled potatoes, peeled and mashed
- 1 tbsp sambhaar powder (I use Aachi brand)
- 1 tsp salt (check if your sambhaar masala has salt already before adding)
- Add all the dough ingredients except water and oil in a large mixing bowl. Slowly add the water little bit at a time and form a dough. (You can use a stand mixer also to form the dough). Add the oil and mix again so that the dough is soft and smooth. Divide dough into small balls about a golf ball size.keep aside covered.
- Mix all the stuffing ingredients in a small bowl and use a potato masher to make the mixture really smooth - there should not be any lumps. Keep this aside.
- Heat a chapati pan (or any non stick pan).
- Roll each dough ball into a small circle and place 1 tbsp of the potato stuffing in the center. Bring the outer edges of the circle into the center to pinch at the center (like a dumpling) and then again roll carefully to form a paratha. (use lots of extra wheat flour for dusting to prevent sticking)
- Place the paratha on the hot pan and cook for about 2 minutes on one side before flipping. Apply oil or ghee on the flipped side and again flip to the other side and apply ghee again. Flip once more to cook on the second side and when you see golden brown spots on both sides, transfer to a dish. Keep warm covered with foil until serving.
- Repeat process for the rest of the dough and stuffing.