Aloo Meethi Parantha

Name: Aloo Meethi Parantha
Yield: 1-2 servings
Cuisine: Indian
Ingredients: 1 cup Aloo Methi Sabzi Leftover; 1 medium Onion, finely chopped; 1 bowl kneeded wheatflour dough; 1-2 Green chilli, finely chopped (optional); 1 1/2 tbsp Coriander powder; 1-2 tbsp Fresh Coriander leaves, finely chopped; 1 tsp Garam masala powder; 1/2 tsp Red chilli powder; As per taste Salt; 1/2 tsp Dry Ginger Powder; 1/2 tsp Carom seeds/Ajwain; 3-4 tsp Vegetable Oil

Raveena Khanna (@eat.me.drink.mee) @cook_20375853

Panchkula

#Leftover #Methi
#goldenapron3
#Week6

Raveena Khanna (@eat.me.drink.mee) @cook_20375853

Panchkula

#Leftover #Methi
#goldenapron3
#Week6

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Ingredients

1-2 servings

1 cupAloo Methi Sabzi Leftover
1medium Onion, finely chopped
1 bowlkneeded wheatflour dough
1-2Green chilli, finely chopped (optional)
1 1/2 tbspCoriander powder
1-2 tbspFresh Coriander leaves, finely chopped
1 tspGaram masala powder
1/2 tspRed chilli powder
As per taste Salt
1/2 tspDry Ginger Powder
1/2 tspCarom seeds/Ajwain
3-4 tspVegetable Oil

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Steps

1

For stuffing - add chopped onions, fresh coriander leaves,Garam masala, carom seeds, dry ginger powder, chopped green chilli, salt, Leftover Aloo Methi sabji and red chilli powder. After then mash the potatoes. Mix well.
2

Make a small ball from the dough (flatten it a bit). Spread 1/2 tsp of oil and Place 2 tbsp of stuffing on it. Pull up the edges of the dough. Make a closed ball so that the stuffing is covered completely.
3

Dust the ball with some dry flour, gently make a parantha of it on a medium heat.
4

Apply little oil on both the sides. Cook - by pressing it with a spatula till both sides are golden and Crisp.
5

When Paratha become golden and crisp from both sides, that means it's ready. Serve hot with Mango Pickle or Curd.