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”
Aloo Methi & Lehsun Parathas can be served up a side order of cucumber raita, coriander chutney, mint coriander chutney, Mumbai style green chutney, plain yogurt or a pickle (achar). Since I had made these for lunch I had served it up with also a Cucumber Kachumber (salad) lightly spiced.
Parathas are always delicious and exciting to make because you have enormous different ways that they can be made. Do check out some of my other paratha recipes: Bhaji Paratha, Aloo Palak Paratha with Cheese, Broccoli Tofu Paratha and Carrot Zucchini Paratha.