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Methi Aloo Makai Parantha | Indian Recipes
from: Sanjeev KapoorFew wonderful Indian Style recipes from worlds best chef Sanjeev Kapoor.
Methi Aloo Makai Parantha
Ingredients
For dough
- 2 cups wheat flour (atta)
- Salt to taste
- 1/2 cup yogurt
- 1 cup fresh fenugreek leaves, chopped
- 1 tbsp oil + to cook
For filling
- 2 medium potatoes, boiled and mashed
- 1/2 cup corn niblets (makai), crushed
- Salt to taste
- 3-4 green chillies, finely chopped
Method
Add salt to wheat flour and mix. Add yogurt, finely chopped fenugreek leaves, oil and knead into a dough using water as needed.
Mix mashed potatoes and crushed corn niblets with salt and chopped green chillies.
Divide the dough and filling into eight equal portions each.
Roll
out each portion of the dough into a small puri. Place a portion of
filling in the center, gather the edges, pinch them together and roll
into a ball. Rest them for about fifteen minutes.
Heat a tawa.
Press the stuffed balls a little with fingers, then using some dry
flour roll out balls into fairly thick paranthas with a rolling pin.
Shake
off excess flour and roast on the tawa on high heat for a while on both
sides. Dribble a little oil and roast till golden. Flip over and
dribble some more oil and cook till the other side is golden too. Serve
hot.
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