Methi Aloo Paratha

About the Recipe

Methi, or fenugreek, leaves are rich in amino acids that help in the production of insulin. Make this wholesome aloo methi paratha, which is a flatbread prepared with whole wheat flour, methi, and potato stuffing. The paratha’s flavour is improved with the use of spice powders. Oddy Uniwraps, which are wonderful for wrapping and packing food, are used to cook and pack the aloo methi paratha, helping to keep it fresh, warm, and hygienic for a long time.

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Ingredients

Fenugreek leaves or Methi- 500 gm & Potato-5-6 medium & Chopped Green chili - 2 medium
Green coriander- a handful & Oil-2 tsp & Cumin-1 tsp
Asafoetida-1/4 tsp & Whole coriander seeds-1 tbsp & Red chili powder-1 tsp
Turmeric powder-1/4 tsp & Dry mango powder-1/2 tsp & Carom seeds-1/2 tsp
Wheat flour- 2 cup & Malai or cream-3 tbsp
Oil or Ghee- for shallow frying & Salt- to taste
Oddy Uniwraps

Directions

Sort, wash, and chop fenugreek leaves, sprinkle some salt on them, and let them sit for some time.
Take whole wheat flour, salt, carom seeds, and malai, and crumble well. Add water to it gradually, and knead well for 2–3 minutes into a soft dough. Grease with oil, cover, and let it rest for some time.
Squeeze water from the methi leaves. Heat oil in a pan and add cumin, asafoetida, and crushed coriander seeds to it. Stir. Add the methi to it and fry for some time to make a mixture.
Grate the boiled and peeled potato in a bowl and add the fried methi mixture, red chilli powder, turmeric powder, cumin powder, green chilli, coriander leaves, and salt to it. Mix well. Also, add crushed garlic and onion to it and combine well.
You can add garam masala and chaat masala if you wish. Add a little dry mango powder to it and mix well to make the filling. To adjust the consistency of the filling, you can add ground wet rice flakes or wet bhujiya to it.
Pinch a small ball of dough and roll it flat on the rolling board. Cut it in half and fill each half with filling. Fold and seal on the edges.
Press the paratha a bit and roll again; make a pattern using a fork on the edges. Cook it on a pan on both sides until they turn brown; grease with oil on both sides while cooking.
The aloo methi paratha can be served hot. Pack it in Oddy Uniwraps. Serve it with raita and pickle.