Aloo Methi Paratha – Indian Flatbread

Step 1: Prepare the Dough

In a bowl, combine 2 cups wheat flour, 1/2 cup besan, 1/2 tsp salt, 1 tsp ajwain, and 1/4 cup chopped methi leaves. Mix well, squeezing the leaves to release their flavor. Gradually add 1 cup water and knead to form a soft dough. Add 1 tsp oil and knead again until smooth. Cover the dough and let it rest aside for at least 15 minutes.

Step 2: Prepare the Filling Base

Heat 1 tsp oil in a pan. Add 1/2 tsp crushed coriander seeds, 1 tbsp chopped garlic, 1 inch chopped ginger, and 1 chopped green chilli. Sauté for 1-2 minutes until aromatic. Add 1 medium chopped onion and 1 cup chopped methi leaves. Sauté for 2-3 minutes until the methi leaves wilt and the onion softens. Transfer the mixture to a bowl and let it cool completely.

Step 3: Combine Filling Ingredients

To the cooled methi mixture, add 100 gms grated paneer, 2 boiled and mashed potatoes, 1 tsp salt, 1/2 tsp ajwain, 1 tsp chaat masala, and 1/2 tsp garam masala. Combine all ingredients well until a uniform filling is ready.

Step 4: Prepare the Raitha

In a bowl, whisk 200 gms curd. Add 1/4 cup chopped cucumber, 2 tbsp chopped tomato, 2 tbsp chopped onion, 1 chopped green chilli, salt to taste, chopped coriander leaves, 1/4 tsp cumin powder, 1/4 tsp pepper powder, and 1 tbsp dill leaves. Mix well until all ingredients are combined. Raitha is ready.

Step 5: Roll the Dough

Knead the rested dough again. Take a small portion of the dough and roll it into a ball. Coat it with wheat flour and flatten it slightly. Roll it out into a small disc using a rolling pin.

Step 6: Stuff and Shape Parathas

Place a spoonful of the prepared filling in the center of the rolled dough. Bring the edges of the dough together to enclose the filling and seal it. Gently flatten the stuffed dough. Sprinkle some flour and gently roll it into a square paratha of desired thickness.

Step 7: Cook Parathas

Heat a tawa or flat pan. Place the rolled paratha on the hot tawa. Cook both sides well until light brown spots appear. Apply ghee on both sides and cook until golden brown and crispy.

Step 8: Serve

Serve the hot Aloo Methi Paratha with the prepared raitha and chutney.

• Squeeze methi leaves well to remove any bitterness.

• Knead a soft dough for easy rolling and to prevent tearing.

• Ensure the filling is completely cool before stuffing to prevent the dough from becoming soggy.

• Roll parathas gently and evenly to ensure uniform cooking.

• Cook parathas on medium heat until golden brown and crispy for the best texture.

• Add finely chopped carrots or peas to the filling for extra vegetables.

• Substitute paneer with crumbled tofu for a vegan option.

• Experiment with different spices like amchur (dry mango powder) or black salt in the filling.

• Serve with plain yogurt or your favorite pickle instead of raita.