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Pudina Kasuri Methi Aloo Parathas / Mint and Dried Fenugreek Leaves Whole Wheat Indian Bread Stuffed with Spiced Potatoes
Posted by KALVA at 10:55:00 PMParathas 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 ).
Ingredients:
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 )
How to:
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.
Plain Mint and Kasuri Methi Parathas hot from the griddlePreparing 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.
Mint and Febugreek paraths stuffed with spiced potato fillingNote:
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
28 COMMENTS:
Wow, the parathas look yummo Kalva and thanks for such illustrative photographs! Lovely entry to 'yogurt' event. Thanks.
Siri
Kalva..that looks great..nice pictures..thanks!
Thanks Siri, yes adding yogurt made the parathas so soft and mosit.
Thanks Srivalli for hosting the event!!
nice parathas ... :)
Nice parathas Kalva...and great pictures too!!
Parathas look delicious. Lovely entry.
lovely parathas. Love the color.
Different idea!!Lovely dish.
Never tried adding pudhina to aloo parata. Nice post.
OM SRI SAIRAM..
looks great... nice entry...
Fantastic paratha recipe with wonderful pictures, so tasty looking. :-)
my dear...
baba is always with us..no worries..
yummy parathas. very beautiful pics with nice instructions.
Hmmm, that title was a mouthful then so it is this delicious food you have made :)
Delicious lookin' parathas!
awesome....the paratha has puffed up so well..loved that snap...delcious entry :)
Wow!! looks delicious! Would certainly like to try once. Thanks!
Thanks Skribles, Divya and Meera wonderful comments.. Yes these Methi and Mint Theplas had longer shelf life than expected and tasted moist and soft...
Thanks Medha, Shree and Devipriya for stopping by, yes i liked the flavor of mint and kasuri methi very much.. Somehow i found kasuri methi to be much flavorful and taht special aroma compared to fresh methi leaves..
Thanks Srikar, Uma and Jeena for your time.., somehow im very bad at taking pics while preparing., glad they came out so good!!!
Yes Ranji, the puffed up paratha is my fav too., i took so many pics to get the perfect parathas.. But this one is a winner.. Flaky and fluffy Parathas,,,
few weeks back i too made pudina parathas...but yours is completely different recipe..willtry this version. Pics are very nice...
Beautiful parathas Kalva :-)
looks so good,..lovely pics,..
the methi itself would taste so good and u added aloo too. looks great.
pic looks awesome ..parathas must have tasted good.. like the idea of flavoring paratha with mint and kasuri methi..
chakali
Bookmarked......
Anything with kasuri methi,grab my attention,and i am glad that it deviated me to ur post,coz now i know how to make the aloo parathas more wonderful
Thnks for sharing this awesome recipe
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