Kneading flour to a soft pliable dough with just enough water is crucial, to get softer rotis, paratha or chapathis. But a lot of us find difficulty kneading the dough. These aloo parathas are easier than making the regular roti or chapathi, since the dough does not require a long knead when compared to roti dough. The dough becomes pliable and soft very easily due to the addition of boiled potato. It makes a healthy Lunch for kids and easy for moms to prepare. This does not need much time, as the dough needs no resting. These aloo methi paratha can be served with a vegetable salad, raita, plain yogurt or chutney as well. You can check more healthy and quick Paratha recipes,Methi parathaVegetable parathaPlain parathaPaneer parathaEgg parathaPalak parathaCabbage paratha
How to Make Aloo Methi Paratha (Stepwise photos)
- Wash methi leaves thoroughly in ample water at least thrice. Drain water well, finely chop them. Add mashed potatoes, atta, turmeric, green chili chopped or ajwain, garam masala and salt. Make a dough with an addition of water as needed.
- Add oil and make a pliable dough. Set aside for 5 to 10 minutes.
- Make 4 equal sized balls of dough. Flour the rolling area and roll them one after the other to a thick paratha. Do not make thin as they tend to tear off easily and trn hard. You can also make triangle paratha following this Ajwain paratha recipe for step by step photos.
- Heat a tawa and place a paratha on the hot tawa.
- When you see bubbles over the paratha, add oil or ghee and flip it to the other side. Toast till you see brown spots, meaning it is cooked. Clean up the tawa before toasting the next one. Stack aloo methi paratha one over the other to keep them soft. Related Recipes
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