Methi ( Fenugreek leaves) leaves are very good for health and can prepare many types of dishes from this leaves. Here is a recipe with Methi leaves parota. All age group people can have this parota for break fast or dinner.
Methi Leaves : 2 to 3 cups.
Potatoes : 2 Medium sized.
Turmeric Powder : 1/4 Tea spoon.
Garam Masala Powder : 1/2 Tea spoon.
Jeera : 1/2 Tea spoon.
Salt : as required.
Oil : 1/2 cup.
Water : as required.
2. Boil potatoes and let it be cool. Remove the outer layer and smash it nicely and keep it aside.
3. Keep a pan on the fire and heat. Add a tablespoon of oil and 1/2 teaspoon of jeera. Let it fry.
4. Add cut methi/fenugrik leaves and fry till they turn soft.
5. Add garam masala powder, turmeric powder and mix it well. Add salt. Put off the fire.
6. Add wheat flour and mix it well. Leave it for a while. Add boiled and smashed potatoes.
7. Mix it well and add required water. (Little by little). Prepare the dough.
8. Divide the though into small ball size.
9. Dip them in the dry wheat flour and roll as chapati. (Keep a bowl of dry flour aside).
10. Keep a tava/pan on the fire and heat. Put rolled methi -aloo parota and cook on both side.
11. Sprinkle little oil on the top while cooking. (Both sides).
12. Repeat the same with remaining Methi - Aloo Parata. Serve Methi Aloo Parota with a cup of curd and the curry you have prepared.
Time : 30 Minutes
Serves : 2 to 3
Things Needed :
Wheat Flour : 2 cups.Methi Leaves : 2 to 3 cups.
Potatoes : 2 Medium sized.
Turmeric Powder : 1/4 Tea spoon.
Garam Masala Powder : 1/2 Tea spoon.
Jeera : 1/2 Tea spoon.
Salt : as required.
Oil : 1/2 cup.
Water : as required.
Method:
1. Wash and cut methi/fenugrik leaves into small.
2. Boil potatoes and let it be cool. Remove the outer layer and smash it nicely and keep it aside.
3. Keep a pan on the fire and heat. Add a tablespoon of oil and 1/2 teaspoon of jeera. Let it fry.
4. Add cut methi/fenugrik leaves and fry till they turn soft.
5. Add garam masala powder, turmeric powder and mix it well. Add salt. Put off the fire.
6. Add wheat flour and mix it well. Leave it for a while. Add boiled and smashed potatoes.
7. Mix it well and add required water. (Little by little). Prepare the dough.
8. Divide the though into small ball size.
9. Dip them in the dry wheat flour and roll as chapati. (Keep a bowl of dry flour aside).
10. Keep a tava/pan on the fire and heat. Put rolled methi -aloo parota and cook on both side.
11. Sprinkle little oil on the top while cooking. (Both sides).
12. Repeat the same with remaining Methi - Aloo Parata. Serve Methi Aloo Parota with a cup of curd and the curry you have prepared.
Note :
Adding boiled potatoes help the Parota to be soft. Adding more oil is optional. You can use ghee instead of oil while cooking. It adds to the taste. Adding more/less spice is optional. You can add raw methi leaves.Time : 30 Minutes
Serves : 2 to 3
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