Dinners are very simple around here and the kids mostly prefer chapathi or poori.Same goes for the lunchbox as well.So this dish , that I recreated from Srivalli’s space, served as the kids lunch . I had this for breakfast and the Mister tasted a bit during lunch.

Though just a side of yogurt / raita would have been sufficient, I served these parathas with Makhana Dalma

These parathas are for Blogging Marathon #60, Week 1, Day 2, under the theme – Meal Ideas.

Adapted fromSpice your Life

I used:

For the dough:

Wheat flour- 2 cups
Ajwain-1/2 teaspoon
Salt to taste

For the filling:

Potato-2, Boiled, peeled and roughly mashed
Methi leaves- from a small bunch
Onion-1,small,finely chopped
Garlic-2,pods, finely chopped
Cumin seeds- 1 teaspoon
Turmeric powder- 1 large pinch
Red chili powder- 1/2 teaspoon
Salt to taste
Oil-1 teaspoon

Take the ingredients for the dough in a bowl and add water little by little and knead to a soft and smooth dough.Cover and keep aside.

Heat oil in a pan and add the cumin seeds and finely chopped onion and garlic.When the onion turns light brown, add washed and chopped methi / fenugreek leaves and saute for a couple of minutes till the leaves shrink.Add turmeric powder and chili powder, mashed potato.Mix well. Cook for another minute and remove from heat and transfer into a bowl.Let this mixture cool completely.

Take a golf ball sized portion of the dough and flatten it lightly.Place a spoonful of the mixture and bring the sides together sealing the filling inside.Gently roll out into parathas.

Cook on both sides till you see small brown spots. Remove from griddle. Repeat for the remaining dough.

Serve with a side dish of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61

Bon Appetit….

16 thoughts on “Aloo Methi Stuffed Paratha”

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