When I was doing my engineering, there was a “Mandar mess” near our hostel. They used to prepare very delicious parathas . That is the place where I became a fan of parathas . I used to keenly observe them preparing it. I tried many times, after some failures, learnt how to cook alu paratha . Now I am good at making them. This is one of my many versions of alu paratha .
Ingredients: 2 potatoes 5-6 stems coriander leaves 1 tea spn ginger-garlic paste(use fresh) 2-3 green chillies 2-3 cups wheat flour 2 tbl spn oil and Ghee each Salt
Method: Add water, salt to wheat flour. Make dough(similar to chapathi dough ). Apply oil to the dough and keep for around 1hr.
Cook the potatoes and mash. Make paste of coriander leaves and green chillies. Add this to potatoes. Add ginger-garlic paste and salt.
Take a small ball of dough, spread it like a puri with hand, take a ball(ping pong ball sized) of potato stuffing, keep it on the puri and close the puri over stuffing.
Make paratha applying wheat flour.
Fry paratha on tava , apply ghee on both sides. Serve hot.
Serves : 3 Preparation time : 30min
This I learnt from my pachi (mom’s sister). She usually makes the dough in the night so that she can prepare the paratha for breakfast. Because of methi , this paratha is very good for health.
Ingredients: 2 cups chopped fenugreek( methi ) leaves 1/2 cup besan (gram flour) 3 cups wheat flour 1 tea spn chili powder 2 tbl spn each oil and ghee Salt
Method: Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha . Fry the paratha and apply ghee on both sides.
Serves : 5 Preparation time : 15min
PS: Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this, some of the nutrients are lost. So it is personal choice. You could use the leaves as it is in the dough.
