Saturday, August 7, 2010

Alu Methi Paratha

We both just love parathas, be the stuffing contains Alu, Gobi, Cheese, Corn, Paneer, Spinach or Methi. Even when I was in Mumbai, ‘Only Parathas’ in Bandra was one among my favorite restaurants. I try to have lunch/dinner once a week that includes Methi and/or Spinach. And sometimes, you get tired of Methi Thepla, Alu Methi or Methi Malai Mutter and then you have to come up with creativity. I thought to prepare stuffing for parathas using Alu and Methi.

Make 10-12 parathas
Preparation Time: 20 minute
Cooking Time: 30 minute

For stuffing
2 cup washed and chopped Methi
2 large potatoes
1 medium onion, finely chopped
1 tsp oil
2 tbsp grated cheese
½ tsp aamchur
½ tbsp chili-ginger paste
½ tsp red chili powder
½ tsp cumin seeds
Pinch of asafetida

For Dough
2 cup whole wheat flour
2 tsp oil

Oil for making parathas

1. Sieve the flour in oil and make roti like soft dough
2. Boil, peel and mash potatoes. Make sure not to leave any lumps. Keep them aside
3. Heat oil in skillet and add cumin seeds, asafetida and onions
4. When onions turn lightly golden brown, add Methi and salt
5. Cook it uncovered on low flame until mixture becomes dry
6. Let this mixture cool down for a while and add it to mashed potatoes
7. Add rest of the spices, cheese and mix well
8. Divide dough in equal balls, add stuffing and make parathas
9. Serve with chutney, raita or pickles

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