Methi paratha- its different (aloo methi paratha)

Ingredients:

2 cup wheat flour

Water

Salt

Red chilli pwd.- ½ tsp

Haldi- ½ tsp

Ajwain- ½ tsp

Potato – 2 square shape chopped

Methi- 1 cup chopped.

Oil

½ tsp of chat masala

Method:

In a bowl take wheat flour add water slowly and make a dough. In a pan heat oil add ajwain when it starts to crackle add chopped potatoes cover with lid and cook till potatoes are soft. Now add red chilli pwd. And haldi cook for 2mins. Then add salt and chopped methi leaves cook for 10 mins on low heat. Remove from heat and let it cool down. When cool mash the stuffing with your hands.

Making paratha now:

1. Divide the dough and potato mixture into 6-8 equal parts. The potato and methi stuffing should be shaped into balls and should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato and methi balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make rest of the balls.
3. Let them settle for 3 to 4 minutes before rolling them.
4. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it.
5. If the water sizzles right away, the skillet is ready.
6. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
7. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
8. Place the paratha over the skillet. After a few seconds you will see the
9. paratha change color and puff in different places.
10. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
11. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
12. Cool the parathas on a wire rack so they don’t get soggy.
13. serve hot and sprinkle chat masala on all the parathas.

I love methi paratha and I enjoy preparing this way I hope you like it too and share your comments.

 

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