Aloo Methi Lehsun Paratha – Potato Fenugreek leave & Green Garlic Stuffed Indian Flat Bread
Who doesn’t love a tasty parathas? I know I love them, but yes the truth is that they do require some work. I can recall some of my earlier cooking memories, well stuffed parathas were definitely not my expertise. I struggled with many different things like from making the atta (dough), to perfecting the stuffing to actually getting the stuffing to stuff inside the paratha. Wow ! what a struggle and challenge, but I didn’t give up I kept practicing and practicing till I got it perfect! 🙂 Today, with confidence I can say that ” I CAN MAKE STUFFED PARATHAS”.
Aloo Methi & Lehsun Parathas is exactly the way the name sounds. It’s a scrumptious and mouth-watering paratha packed with absolutely delicious ingredients like boiled and shredded potatoes (aloo), fresh whole methi leaves (fenegreek), finely chopped fresh green garlic, finely chopped onions, cumin seeds, powdered spices, fresh coriander mixed and stuffed into kneaded whole wheat dough (atta) and cooked till nice and golden brown on both sides speared with butter (makhan). The description of the parathas is making me drool, I’ve already made them, but trust me once you make them ….your going to feel the same. 🙂
The best part of these parathas was that two of the star ingredients were right from my backyard garden. “Fresh Methi Leaves” & “Fresh Green Garlic”.
I grew up in a complete Gujarati atmosphere, stuffed parathas wasn’t one of those things that we would have on a regular base for breakfast or lunch. (no lie the honest truth). For my friends and followers that have watch the movie “3 Idiots” would know what I’m talking about; I’ve been around foods like “Fafda”, “Dhokla”, “Khaman“, “Khandvi” and “Bhajiya”. There was one thing I really appreciated growing, even though I was always around Gujarati food I had learned to appreciate my food and culture, which makes me completely proud to be a “GUJARATI”. Now, that I’m a parent myself I do the same for my kids, I make sure that they learn and accept our Gujarati Hindu Culture and at the same time accept and respect other cultures.
I’ve always adored North Indian food and the truth is that my complete admiration for this culture and food will remain the same forever. The authentic traditional secrets behind these dishes haven’t been a secret and a lot of who enjoy this food know that “INDIAN FOOD ROCKS”
Bread/Paratha, Breakfast, North Indian, Recipes
Scrumptious and delicious mouth-watering Aloo Methi Lehsun Paratha
1 1/2 cup - Whole Wheat Atta
Salt to taste
Water as needed
3 - medium potato/aloo (boiled, peeled and shredded)
1 cup - Fresh Methi Leaves
1/3 cup - Finely chopped Fresh Green Garlic
2-3 - Green Chilies- finely chopped
1" piece - Ginger; grated
1/4 tsp. - turmeric/haldi powder
1/4 tsp. - Cumin seeds (jeera)
1/2 tsp. - MDH Paratha Masala
1/4 tsp. - Red Chili Flakes (optional)
Salt to taste
Sugar a pinch
Hing a pinch
Oil 3 tbsp. + to roast the parathas
Take a mixing bowl,add flour and salt mix well. Using warm water make it into a soft and smooth dough & cover it and keep it aside for about 15-20 minutes.
Boil potatoes, cool, peel and shredded it and keep it aside.
Heat oil in a kadai, when it is hot add in cumin seeds, wait for them to splutter, then add in hing, green chili, ginger saute well.
Add in fresh methi, sprinkle some salt and water and let it cook for about minute.
Now add in shredded potatoes, fresh green garlic,haldi, red chili flakes, sugar, paratha masala and salt to taste. Mix it all well and turn off heat. Keep aside to cool down completely.
Knead the resting dough, and then make 7-8 equal lemon size balls. Once the stuffing has completely cool down, do the same make 7-8 lemon size balls and keep aside.
On to a well floured surface, take one dough ball and roll out to about 3" disc, keep one potato ball on the center and seal them by bring all of the edges together and roll it all into a ball. On a floured surface start rolling to make a round 8" paratha.
Heat tawa/frying pan, fry the paratha on both sides until turns light golden brown, Spread oil all around and on top of the paratha while cooking.
Remove from tawa, Aloo Methi Lehsun Paratha is ready to serve hot with some butter(makhan) on top and a choice of plain yogurt, chutney or pickle
Red Chili Flakes is optional
If green garlic is not available substitute it with fresh garlic grated.