Methi Aloo Paratha and Beetroot Raita

Name: Methi Aloo Paratha and Beetroot Raita
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups wheat flour; 1 tbsp besan; 1 tsp salt; 1 cup fresh methi leaves; 1/2 tsp haldi; 1/2 tsp chilli powder; 1/4 tsp hing; 1/2 tsp ajwain; 2 tsp oil; 1/2-3/4 cup water; 250 gms boiled potatoes; 1 tsp oil; 1/2 tsp jira; 1 onion; 2 green chillies; 1/2 tsp salt; 1/4 tsp hing; 1/2 tsp chat masala; 1/2 tsp garam masala; 3 tsp coriander; 5-6 tsp oil; 3 tsp butter; 1 boiled beetroot; 1/2 cucumber; 1/2 grayed carrot; 1 small onion; 1 green chilli chopped; 1 tsp coriander; 1/2 tsp salt; 1/2 tsp pepper powder

Bina Anjaria @bina_anjaria_123

#EC
Week 3

A comfort food I love to make and have.
Happy Women's Day to all

#EC
Week 3

A comfort food I love to make and have.
Happy Women's Day to all

Bina Anjaria @bina_anjaria_123

#EC
Week 3

A comfort food I love to make and have.
Happy Women's Day to all

#EC
Week 3

A comfort food I love to make and have.
Happy Women's Day to all

Saved

Ingredients

45 minutes

3 servings

For Dough:
2 cupswheat flour
1 tbspbesan
1 tspsalt
1 cupfresh methi leaves
1/2 tsphaldi
1/2 tspchilli powder
1/4 tsphing
1/2 tspajwain
2 tspoil
1/2-3/4 cupwater
For Stuffing:
250 gmsboiled potatoes
1 tspoil
1/2 tspjira
1onion
2green chillies
1/2 tspsalt
1/4 tsphing
1/2 tspchat masala
1/2 tspgaram masala
3 tspcoriander
Other Ingredients:
5-6 tspoil
3 tspbutter
For Raita:
1boiled beetroot
1/2cucumber
1/2grayed carrot
1small onion
1green chilli chopped
1 tspcoriander
1/2 tspsalt
1/2 tsppepper powder
1/2 tspjira powder
1 bowlfresh curd

Saved

Steps

45 minutes

1

First knead the dough with the mentioned ingredients and rest for 15 minutes.
2

Boil and cool the potatoes and peel them. In 1tsp oii, add jira and onions. Then add in chopped chillies. Mix. Do not burn.
3

Mash the boiled potatoes smooth and add into the pan. Add salt too. Mix well. Switch off gas and cool the stuffing mixture quickly in 2 plates to avoid sogginess. Mix in coriander.
4

Make portions odf the stuffing and dough. Heat a tawa on slow gas. Roll the dough portion using dry wheat flour into a round sheet. Keep it a bit thicker at the centre. Place stuffing portion and fold from the 4 sides.
5

Now using dry wheat flour roll out again. Roast on tawa.
6

Turn and cook the paratha. Drizzle oil and cook on medium flame until crispy and nice marks come on it. Lastly,apply very little butter(optional). Place onto a holed plate to avoid sogginess.
7

For Raita:
Mix all the mentioned ingredients and add in chilled curd. Serve with hot paratha.
Serve and Enjoy health, nutrition and taste with family and friends.
Happy Cooking!!