Methi Aloo Paratha Recipe
Methi Aloo Paratha Recipe. Parathas are an optimal breakfast formula to launch your day. They are wellbeing, filling and give you enough calories to move you along over the course of the day. Attempt this Methi Aloo Paratha formula made with fenugreek leaves, potatoes and curd. Serve them with any pickle or plunge of your decision.
Elements of Methi Aloo Paratha
10 Servings
1 modest bunches hacked fenugreek leaves ( methi)
1 cup gram flour (besan)
1/2 teaspoon cumin seeds
1/8 teaspoon garam masala powder
2 finely cleaved green bean stew
1/2 tablespoon ghee
1 teaspoon salt
1 cup wheat flour
2 cup parboiled,peeled potato
2 tablespoon yogurt (curd)
1/8 teaspoon powdered turmeric
1/4 teaspoon dry mango powder
1/2 teaspoon red stew powder
Methi Aloo Paratha Recipe
Instructions to make Methi Aloo Paratha
Stage 1
Heat ghee in a griddle. Broil the cumin seeds for 20 to 30 seconds.
Stage 2
Add the methi leaves, turmeric powder and pan fried food for 2 minutes or until all dampness has dissipated. Move to a huge bowl.
Stage 3
Crush the bubbled potatoes. Add salt, garam masala powder, green chillies, red stew powder and dry mango powder. Blend well.
Stage 4
Add this to the methi leaves and blend once more. Add the wheat flour, gram flour and curd.
Stage 5
Blend well to a chapati mixture consistency. Make little wads of the batter and carry them out into little medium circles.
Stage 6
Heat a tawa (level griddle) over medium flame.Cook the arranged parathas on the two sides, adding little ghee around the edges, until earthy colored spots begin to show up and cooked.
Stage 7
Eliminate and present with curd and pickle.
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