Imagine biting into a warm, golden-brown paratha that's bursting with the earthy goodness of fresh methi leaves and creamy mashed potatoes. This isn't just any ordinary flatbread – it's a culinary journey that will transport your taste buds straight to the heart of Indian cuisine. Whether you're a seasoned cook or a curious food lover, our Methi and Aalu Parata recipe promises to turn an ordinary meal into an extraordinary experience that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 parathas
Ingredients
- 2 cups whole wheat flour
- 1 cup chopped methi leaves
- 1 medium potato, boiled and mashed
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Water as needed
- Oil for cooking
Instructions
- Begin by gathering all your ingredients: 2 cups of whole wheat flour, 1 cup of chopped methi leaves, 1 medium potato (boiled and mashed), 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, salt to taste, water as needed, and oil for cooking.
- In a large mixing bowl, add the 2 cups of whole wheat flour. This will be the base for your parathas.
- Add the boiled and mashed potato to the flour. Ensure the potato is smooth and free of lumps to create a uniform dough.
- Next, incorporate the chopped methi leaves into the mixture. Make sure the methi leaves are washed thoroughly before chopping to remove any dirt or grit.
- Add 1 teaspoon of cumin seeds and 1/2 teaspoon of turmeric powder to the mixture for flavor and color.
- Season the mixture with salt to taste. Remember, the amount of salt can be adjusted according to your preference.
- Gradually add water as needed to the mixture. Start with a small amount and knead the ingredients together to form a soft, pliable dough. The dough should not be too sticky or too dry.
- Once the dough is ready, cover it with a damp cloth or plastic wrap and let it rest for about 10 minutes. This resting period helps to relax the gluten in the dough, making it easier to roll out the parathas.
- After the resting period, divide the dough into 4 equal portions. Roll each portion into a ball.
- On a clean, flat surface, dust a little flour and take one dough ball. Flatten it slightly with your fingers.
- Using a rolling pin, roll out the dough ball into a circle approximately 6-7 inches in diameter. Make sure to keep the thickness even.
- Heat a tava or non-stick skillet over medium heat. Once hot, place the rolled-out paratha onto the skillet.
- Cook the paratha for about 30 seconds or until you see bubbles forming on the surface. Flip it over using a spatula.
- Drizzle a little oil around the edges of the paratha and on top. Cook for another 30 seconds, pressing gently with the spatula to ensure even cooking.
- Flip the paratha again and cook for an additional 30 seconds, or until both sides are golden brown and slightly crispy.
- Remove the cooked paratha from the skillet and place it in a container lined with a kitchen towel to keep it warm. Repeat the process with the remaining dough balls.
- Serve the methi and aalu parathas hot with yogurt, pickle, or your favorite chutney for a delicious meal.
Tips
- Methi Matters: Choose fresh, vibrant methi (fenugreek) leaves for the most intense flavor. If fresh leaves aren't available, you can use dried methi leaves, but the taste will be slightly different.
- Potato Perfection: Ensure your potato is well-mashed and lump-free. This helps create a smooth, consistent dough that rolls out easily.
- Dough Consistency is Key: The secret to great parathas is in the dough. It should be soft and pliable – not too sticky or too dry. Add water gradually while kneading.
- Resting is Crucial: Don't skip the 10-minute resting period. This allows the gluten to relax, making the dough easier to roll and resulting in softer parathas.
- Temperature Control: Cook your parathas on medium heat. Too high, and they'll burn; too low, and they'll become tough and chewy.
- Oil Wisely: Use just enough oil to create a golden, crispy exterior. Too much oil can make the parathas greasy.
- Keep Them Warm: Store cooked parathas in a covered container or wrapped in a clean kitchen towel to keep them soft and warm.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
