Aloo Methi Paratha Food

ALOO METHI

Steps:

• Heat oil and add onion and fry till golden. Add cumin seeds and dry red chilies.
• When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté foe a moment.Add methi and 1 cup water and cook on a medium flame.till done and till water is fully absorbed.
• Now add potatoes and 1/2cup water and mix well. Cook till potatoes are done.

DHABA STYLE ALOO PARATHA

Steps:

• Put all the dough making ingredients in your food processor with the dough paddle. You will get a soft and elastic dough. Set aside and let it rest until we prepare the potato stuffing.
• In the food processor put all the ingredients required for the potato stuffing and pulse it until it all mixes and comes together well. Potato should be minced.
• Divide dough 7-8 medium balls, dust the floor and roll the balls into small circle with the help of a rolling pin.
• Hold the rolled dough in your palm and place 2-3 tbsp of potato filling in the center. Use your judgement when it comes to filling, you should be able to close the dough with filling inside. Pinch the top of the dough to seal it well.
• Flatten the dough lightly with your hands and roll it out gently into 6-8 inch circle. Dont forget to sprinkle flour before rolling the dough.
• Cook the paratha on a tawa at medium-high heat. When one side is brown, flip the paratha and brush it with oil. Repeat the same process with other side too. Cook well on both sides till you see golden spots. Your paratha is ready. Top it with butter and serve hot with pickle or yogurt.
• If you want to freeze the paratha for later use then cook them until they are just a little under done. Put in a ziploc bag, if you have multiple paratha then put parchment paper between each one of them as this will make it easier to take them out when frozen and heat. Dont thaw the paratha, take them out of the freezer and cook on hot tawa until perfectly golden and crisp for you to eat. I always make extra batch for use during weekdays.