Methi Aloo Paratha with south indian flavors (Potato and Fenugreek leaves stuffed flatbread)
 
Prep time
Cook time
Total time
 
A whole wheat flatbread stuffed with fenugreek leaves and potatoes with a hint of south indian spices
Author:
Recipe type: Main course, Breads
Cuisine: Indian
Serves: 3-4
RecipeIngredients
For the dough (outer covering):
  • 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
For potato stuffing:
  • 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)
RecipeInstructions
  1. 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.
  2. 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.
  3. Heat a chapati pan (or any non stick pan).
  4. 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)
  5. 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.
  6. Repeat process for the rest of the dough and stuffing.
Recipe by Cook2Nourish at https://cook2nourish.com/2017/05/methi-aloo-paratha-south-indian-flavors-potato-fenugreek-leaves-stuffed-flatbread.html