Methi Alu Parathas
by Tarla Dalal
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In the rural areas of Punjab, where the farmers get up very early to go to work in their fields, cold alu parathas with some lassi are a popular breakfast. I have added some fresh methi (fenugreek) leaves to the classic alu paratha to make this delightful recipe. You can use any leftover potato vegetable to make tongue-tickling stuffed parathas.
- Combine all the ingredients and knead into a soft dough using enough water.
- Divide the dough into 5 equal portions. Keep aside.
- Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
- Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
- Add the potatoes and sauté for another 2 to 3 minutes.
- Cool completely and divide the stuffing into 5 equal portions.
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
- Place one portion of the methi alu stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (6") in diameter, using flour to roll the paratha.
- Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
- Repeat with the remaining dough and stuffing to make 4 more parathas.
- Serve hot.
Nutrient values per serving
|Vitamin A||200.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1 mg|
|Vitamin C||2.9 mg|
|Folic Acid||7.7 mcg|
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