Pudina Kasuri Methi Aloo Parathas / Mint and Dried Fenugreek Leaves Whole Wheat Indian Bread Stuffed with Spiced PotatoesPosted by KALVA at 10:55:00 PM
Parathas hot and fresh from the griddle are always sumptuous and mouth watering. My husband is the first person to be so much content and satisfied when i serve parathas( particularly his favorite aloo parathas ) with some regular plain old home made yogurt, he wouldn't ask for any more, and that makes my job... even easier !
Mint and kasuri methi adds so much flavor to the good old aloo parathas.. Actually I have added the aloo stuffing just to make the parathas meatier for my husband and i had to bluff him saying those were the regular plain aloo parathas( oops!! yes he is so picky when it comes to food.. ) .. I mixed up some potatoes with simple spices and lemon juice ( kept it subtle , no fancy masalas ).
1/2 bunch of mint leaves ( Pudina )
1/4 cup kasuri methi ( Dried fenugreek leaves )
2 cups whole wheat flour ( Goduma Pindi / Atta )
1/2 cup yogurt / fresh homemade curds ( Perugu )
1/4 cup coriander ( Kothimeera )
1 clove of garlic ( Thella gadda )
1 inch ginger ( Allam )
1 tbsp white sesame seeds ( Nuvvulu )
2-4 green chillies ( Pachi mirapakayalu )
1 tsp sugar ( Chakkara )
a pinch of turmeric ( Pasupu )
2 tbsp oil ( Noone )
For potato filling:
1 large red potato ( Bangala dumpa )
2 tsp chilli powder ( Mirapa podi )
1 tsp cumin seeds ( Jeela karra )
1 tsp coriander powder ( Dhaniyala podi )
1/2 juice of 1 lime / small lemon ( Nimma kaya )
salt to taste ( Uppu )
Puree green chillies, ginger, garlic, mint leaves, cilantro, salt to a fine paste.
In a mixing bowl combine yogurt, sesame seeds, the above spice paste, kasuri methi , sugar and salt
Mix in the wheat flour with the yogurt mixture only.., if its too try you can add some water Knead it into a soft dough and coat it with oil and keep it aside covered for one hour
Microwave potatoes peel and mash them, add chiili powder, salt, dhaniya powder and lime juice. Mix together and keep aside.
Preparing the plain Mint and Methi Parathas:
Roll out the dough as regular rotis and cook them over the griddle / tawa both sides with either a butter stick, ghee or oil.
These have a long shelf life and i usually wrap them in a foil, store in a freezer and heat on both the sides when needed.
Preparing the Mint and Methi Aloo Parathas:
Divide both dough and potato stuffing into equal portions, stuffing should be smaller in size than the dough balls. ( follow the above picture )
Roll out the dough into palm size, place the potato filling, bring the edges together and wrap the dough over the potato stuffing
Now roll out the potato filled dough like a regular roti upto required thickness
Heat these parathas on both sides over the griddle along with some oil , butter stick or ghee..
Unlike the Mint parathas these doesnt have long shelf life because of the potato filling..
I had the plain methi and mint parathas and my husband had the potato stufffed parathas.. For freezing instructions of parathas click here.
You can add some water to mix the dough if the yogurt isnt enough to bind together
Please adjust the green chillies according to your taste
Make sure you bring the yogurt to room temperature before mixing the dough
Always rest the dough covered for atleast half an hour to one hour
Once the parathas are cooked cover them with a lid, this way they stay moist longer
Try to dust less flour while rolling out the paratha
These delicious Aloo Mint and Methi Parathas are on its way to
- Roti Mela hosted by Srivalli
- Monthly Mingle event hosted by Mansi of Fun Food
- Herb Mania hosted by Dee of Ammalus Kitchen
Tags: Rotis, Breads, Whole Wheat Stuffed Bread, Potatoes, Herbs, Mint, Cilantro, Kasuri Methi, Yogurt