ALOO PARATHA


This is a very good recipe,good for lunch 

boxes,and can be served at any meal.This 

is a very famous paratha in India.Not too 

spicy,and can be served with mint chutney

raita,or any plain curry of your choice.Can 

be served plain too.

I have posted recipes of potato filling for 

chappathis and dosai,and also recipe for 

making the wheat chappathis dough.Today

 I will be giving you a different version of 

the dough with left over whey water. (after

 making cheese).Never throw the water 

after you make paneer or cheese.Store the 

water in the fridge and use when you 

make rotis,and puris,as it is a protein rich 

nutrient water.Even if milk curdles do not 

throw you could mash and use the curdled

 milk and the water to make rotis.

So..let’s get into the recipe now.

For the dough

500 gm wheat flour

1/4 cup maida or plain flour

Enough whey water to bind

2 -3 tblsp oil or melted ghee

Salt to taste
Method

Take 1 cup whey water,and add the oil and

 salt to it.Next keep adding the flour 

gradually and mix to a soft dough.Set 

aside.

Always add flour to the water.This method 

does not need muscle power to knead.

This way the chappathis turn soft and 

fluffier.10 minutes of resting is more than 

enough to get soft chappathis.

For the filling

4-5 potatoes boiled 

2 tsp.amchur powder(dry mango powder)

1/2 tsp asafoetida

4-5 green chillies chopped fine

1/2 tsp chilli powder

1/2 tsp pepper powder

1/2 tsp.garam masala powder

1/2 tsp.cummin powder

salt to taste

Mash the potatoes and mix the rest of the 

ingredients and mix well.Bind like for 

cutlets and set aside.

Roll the dough lightly and keep each 

cutlets in each chappathi.Seal and roll into 

a ball.Do like this for the rest of the dough.

Heat a griddle and add a little ghee or 

butter .Roll lightly the prepared dough and

cook on a medium flame till done.Apply 

ghee on top for a richer taste and aroma.
Serve hot with chutney or anything of your choice.Kids will love it.

Note:You could add finely chopped greens to the potato mixture.

Dried methi leaves could be added to the dough.

Do send in your comments and suggestions

METHI POTATOES


Methi or fenugreek leaves,or vendaiya keerai  very rich in dietary fibre,is very good for

stomach and liver disorders.These leaves are sold in dry form and it is known as kasuri

methi ,and these add to the flavor of any dish.Methi chappathis,Methi parathas ,and many

type of rotis are a common name in India.Ground leaves added to buttermilk is a good

benefit to diabetic patients too.This leaf has many cosmetic benefits too.

So now i’m going to share with you a combination of this leaf and potatoes.It is a good

stuffing to make Aloo paratha(potato roti),samosas,or an accompaniment with rice.

INGREDIENTS

3-4 large potatoes boiled ,peeled and cubed

1 big bundle of  fenugreek leaves or 4-5 small bundles of the same

2 tsp.chilli flakes

1 tblsp.red chilli powder

2 tsp.ginger garlic paste

2 tsp.amchur powder(dried mango powder

1 tsp.garam masala powder

1/4 tsp pepper powder

a pinch of asafoetida(optional)

1 tsp.turmeric powder

1 onion chopped fine.

2-3 tomatoes chopped fine

salt to taste.

3 tblsp.oil or butter

METHOD

Pick only the leaves ,Wash well and set aside.Heat oil in a pan and first add  the tomatoes

turmeric and salt.When the tomatoes are soft ,add the rest of the ingredients one by one

and cook till the potatoes and the leaves are well blended.No need to add water,slow cook

covered for 10 minutes,and serve.

fenugreek-leaves